Christmas, Gluten Free, Holiday

Get Your Pudding On…

If this were a perfect world, I’d probably publish this recipe on Christmas Eve. You would get all kinds of unreasonably giddy with thoughts of Christmases long past. You’d conjure up memories of diving into that mammoth matriarchal pudding by the fading light of the brandy flame and claiming the little sterling prize. You’d then jump up, run to the kitchen and whip your own Christmas pudding in fifteen minutes – just in time to carve the Christmas Goose.
But this isn’t a perfect world… or land of kitchen make-believe… or the 1700’s.
And, truth be told, you just can’t whip one of these puppies up in a jiffy… or a semi-jiffy. To be done right a Christmas pudding takes in the neighborhood of a month to do it up. And, if any of you wanted to make your own pudding, then an early start on the pudding beats a mad rush any day.
And before you go and get all technical on me –

No, it isn’t a traditional recipe (you ought to know me better than that by now.)
No, you wont find any of these…

Christmas Pudding charms

fabulous silver pudding charms hiding away in the pudding. These charms are by Vivi Celebrations, and you can get them HERE at notonthehighstreet.com. Instead, I’ve used almonds. Tradition or not, I just have an issue with intentionally placing a child choking hazard in something edible. It kinda ruins the holiday to spent Christmas Night at the ER having a silver wishbone dislodged from Junior’s trachea…. so no trinkets.. but by all means, don’t let me be the killjoy for your party.
And, it’s Gluten Free – which could be a deterrent for some of you – but you would be hard pressed to actually tell that it was.

Plate Fodder Gluten Free Christmas Pudding
Makes 2 – 2.5 Pint Puddings
Ingredients
For the Fruit:
1/2 Cup Currants
1/2 Cup Diced Prunes
1/2 Cup Candied Citron – Diced (I’ve actually used Candied Dried Starfruit because Marx Foods sent me some, but any candied citrus will work perfectly)
1/4 Cup Dried Apricots – Snipped
2 Tablespoons Sorghum Syrup or Molasses
1/4 Cup Rum
3/4 Cup Red Wine
Large Plastic Storage Container with Seal-able Lid
Spatula
  • Mix all the ingredients in the container
  • Stir well to mix
  • Seal and place in a cool place for up to 1 week
  • Remember to check the container every couple of days to give everything a good stir
The Dry Ingredients
1 3/4 Cups Gluten Free Bread Crumbs (or – 6 to 8 slices of GF loaf bread torn into tiny bits)
1 Cup Almond Meal
1/4 Cup Shredded Coconut
1/4 Cup Brown Sugar
2 Tablespoons GF Baking Mix
1/4 Teaspoon Cinnamon
A Good Pinch of Nutmeg
2 Cloves – Ground (or another good pinch of the already ground stuff)
The Wet Ingredients:
2 Tablespoons Grated Carrot
1 Egg
1/2 Cup Red Wine
5 Tablespoons Butter – Cubed
2 Tablespoons Orange Marmalade
The Other Stuff:
2 – 2.5 Pint Bowls
Large Crock Pot (large enough to fit both bowls side-by-side)
Note* If you don’t have a suitably large pot, you’ll need to do this step in the oven – I’ll give you the work-around at the end.
Large Mixing Bowl
Spatula
12 Shelled Whole Almonds (or those swanky silver hospital tickets)
Plastic Wrap
Tin Foil
Twine
Kettle of Boiling Water
  • After your fruit has steeped for a suitably long time
  • Preheat the crock pot on high for a minimum of 30 minutes
  • Mix all the dry ingredients in the mixing bowl
  • add in the wet ingredients 1 by 1 and mix with each addition
  • Add in the fruit and stir

*Note* Tradition says that each person in the house has a stir with the pudding. Starting with the youngest and ending with the oldest, everyone stirs the pudding – one stroke for every year old they are.

  • Line each small bowl with the plastic wrap – be sure to leave enough to fold over and cover the top
  • Pour 1/2 of the pudding in each bowl
  • Place 6 almonds into each pudding – pushing them down to different depths throughout the bowl
  • Cover each top with tin foil, crimp the sides and secure with twine
  • Place the covered pudding in the crock pot and pour the boiling water to come 1/2 way up the bowls
  • Place the lid and steam for 6 hours on high – DO NOT remove the lid while steaming
  • Place the bowls on a rack to cool
  • Remove the tin foil, place the cooled puddings in a large zipper bag and tuck away in a cool place for a minimum of 2 weeks
The day you’re going to serve:
  • Preheat the crock pot for 30 minutes and boil a kettle of water
  • Replace the tin foil and twine
  • Place the puddings back in the pot and repeat the water bath
  • Steam for 3 hours
  • Remove from the steamer
  • Unsecure the plastic and invert the puddings onto a plate
  • Heat 1/4 Cup of rum on the cooktop to just simmer
  • Dim the lights, Pour 1/2 of the rum over each pudding and light
If you are going the oven route –
You will need:
1 Large Turkey Roaster with Lid
Kettle of Boiling Water
Place a turkey roaster in a 300 degree oven for 30 minutes to preheat
Boil a kettle of hot water
Place the prepared and sealed puddings in  the roaster and cover 2″ up the sides of the bowls
Cover and steam in the oven for 5 hours
Check the water level every hour and replenish as needed
To reheat:
Repeat the roaster set up, cook covered at 300 for 3 hours
Finish as above

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