Recipes

GLUTEN-FREE CHRISTMAS PUDDING

1/2oz (15g) dried yeast granules
2 tablespoons lukewarm water
1/2pt (1/4 litre) orange juice
2ozs (50 g) raw cane sugar
1oz (25 g) soya flour
5ozs (125 g) ground brown rice
1oz (25 g) yellow split pea flour
1/2 tablespoon of each gluten-free spices: cinnamon & nutmeg
2 ozs (50 g) polyunsaturated soft margarine
1 small eating apple
1 small carrot
11 ozs (325 g) dried mixed fruit
1 lemon grated rind
1 orange grated rind

1. Put the yeast into a small basin with the lukewarm water and leave for 3 or4 hours to soften
2. Stir to a cream and put the yeast into a large mixing bowl
3. Heat the fruit juice until lukewarm, using a small saucepan
4. Pour the juice over the dissolved yeast and mix well
5. Add the sugar, soya flour, ground rice, yellow split pea flour and spices and mix again
6. Put in the margarine and grate in the apple and carrot
7. Add the fruit and rinds and mix well
8. Grease a medium sized pudding basin (21/2 pts or 11/4 ltrs or 1 1/2 US quarts) and spoon the mixture into this. Tie on a double greaseproof paper lid and make a string handle
9. Lower the basin into a large saucepan about 1/3 full with boiling water
10. Have either a grid or three metal spoons in the bottom to keep the basin of the pudding off the bottom of pan. Put the lid on and steam for at least 1 1/2 hours (top up with boiling water if the level goes down)
11. Put a warm serving plate on top of the pudding and remove by turning the pudding upside down and tapping the basin

N.B Serves 8. This is a rich golden pudding and the colour is different from traditional puddings

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