✓Gluten-free ✓Grain-free ✓Dairy-free option
It’s not low carb, and it’s not low in sugars, but at least it’s grain free! whoo!
This is a traditional pudding gone paleo. No beans or grains here, just a ton of lush yummy stuff that you can’t do without on Christmas Day. (Unless you’re diabetic in which case… sorry!) Guaranteed to give you that special Christmassy sensation of having eaten far too much before retiring to the sofa to contemplate your navel. Bliss!
Grain-free Christmas Puddings.
This recipe makes two or three puddings (depending on the size of your pudding bowls), each one serving 8-12 people
- A kilogram of dried fruits consisting of the following, but could be different according to your own taste (300g sultanas, 300g currents, 200g raisins, 100g mixed peel, 100g sour cherries, a handful of prunes or apricots)
- 150ml Port wine or other fortified alcohol (I have used ginger wine some years)
- 100ml Brandy or other spirit
- Juice and zest of 1 orange
- 2 small, or 1 large apple, grated
- 100g honey or maple syrup
- 50g molasses/treacle
- 175g ground almonds
- 1 (15g) tablespoon coconut flour
- 6 eggs
- 250g butter or ghee which has been frozen over night (for dairy-free use coconut oil)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon baking powder
Mix all the dried fruit together in a large bowl. Pour on the alcohol and leave, with a plate on top for about 24 hours, stirring occasionally. This will plump up the dried fruit with the flavourful booze.
Grease the three pudding bowls quite thickly.
Add all the other ingredients to the fruit, grating the butter in using the largest side of a cheese grater. Try to keep your hands cold while doing this so as to prevent the butter melting in your hands. Add the baking powder last. Stir everything together very well together to ensure an even mixture.
Spoon into the greased pudding bowls smoothing and pressing in, and ensuring an inch of space at the top of each.
Place a sheet of greaseproof paper with an expansion fold creased into it over each pudding and put a large elastic band round to keep the paper in place while you work out how to tie string round in such as way as to make a kind of handle over the top. This will probably take a second pair of hands to achieve, and the string needs to be very tight around the lip of the pudding bowl.
These Christmas puds will need to be cooked one at a time. I use a pressure cooker, with a trivet. I cook it under pressure for 1½ hours. The pressure does not have to be very high – just a little and boiling gently.
Remove using the string to lift each pudding out in turn. Make sure you replace the water in the bottom of the pressure cooker each time. If you don’t have one of these highly efficient cookers use a normal pan with a well fitting lid. Put a saucer or some kind of metal trivet in the base of the pan and enough water in to rise half way up the pudding bowl. Bring the water the boil and lower your pudding in. Put the lid on and steam for 2 hours. For the first 30 minutes do not open the lid, but after that check a few times and top up the water level if it gets low, as you don’t want the pan boiling dry.
Remove to a cooling rack. Repeat with the other puddings.
Once all the puds are cooked they can be stored in or out of the fridge for a month or more. When the day comes to ‘crack open the pudding’ re-steam the pudding for an hour in either the pressure cooker or pan as described above, OR (and this is the amazing bit) succumb to the allure of the microwave and give it 3 mins in there on full power, and it will be done to a tee, and your house won’t be steamy. I am not a fan of microwave cooking but in the case of re-heating a Christmas Pudding I make an exception.
The proof, as they say…
And on Christmas Day… the vodka (a tablespoon or so poured on and lit) burning off like a vision of perfection, don’t you think?