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Post by Silly Yak on Feb 23, 2011 10:07:32 GMT
Rachel Allen’s Christmas Pudding
Ingredients
100 g raisins
100 g sultanas
100 g dried cranberries
100 g mixed candied peel, chopped
100 g currants
100 g stoned dates, halved
100 ml Irish whiskey, plus extra for serving
100 g ground almonds
2 cooking apples, unpeeled and grated
1 lemon, zest and juice only
6 tbsp golden syrup
10 whole almonds
200 g butter, chilled and grated
180 g soft dark brown sugar
4 eggs, beaten
230 g gluten-free flour, …, sifted
1/2 tsp baking powder
1/4 or whole nutmeg, finely grated
1/2 tsp ground cinnamon
(makes 2 x 1litre puddings)
Method
1. Place the raisins, sultanas, cranberries, candied peel, currants and dates into a pan with the whiskey and simmer for 3-4 minutes. Remove from the heat, cover with a lid and leave to cool for at least one hour.
2. Mix the ground almonds, apples and lemon zest and juice together in a bowl.
3. Pour three tablespoons of golden syrup each into two 1 litre pudding basins and arrange 5 almonds each and a few pieces of soaked fruit decoratively on top.
4. Using a wooden spoon, beat the grated butter, sugar and eggs together in a large bowl until smooth and creamy. Add all the remaining ingredients and mix well to combine.
5. Spoon the pudding mixture into the pudding basins and smooth out. Gently bang the bowls on a hard work surface to release any air bubbles.
5. Cut two rounds of parchment paper to fit neatly over the top of the puddings, then cut out two more rounds 5mm wider than the rim of the basin. Place them over the basin and tie with a long piece of string under the lip of the bowl and over the top again. Tie at the other side to make a handle.
6. Place the basins into a large pan each and carefully pour hot water around the puddings to come three-quarters of the way up the sides. Cover and steam for 3 hours, or until the puddings are cooked through and springy to the touch, keeping the water in the saucepan topped up all the time.
7. Remove the puddings from the water and allow to cool. Turn out onto a serving dish, pour over a little whiskey and carefully set alight. Allow to flambé, until the flame goes out.
Serve with toffee sauce.
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Post by Silly Yak on Feb 23, 2011 10:09:29 GMT
Xmas Pudding
Posted by Liz on 29/11/2010
GF board So, we made up Delia's Xmas pudding receipe from her Xmas book and substituted ground almonds for breadcrumbs and cider for the stout and barley wine.
For the suet my darling hubby grated up the same amount of my beloved cookeen.
So shoved it all in my big china basin, stirred, covered it with a tea towel and left it over night.
Because it makes 2 pints and we only had a 1.5 pint I also made up 3 small dariole moulds - you know the ones that Delia uses for her sticky toffee puddings.
However, what I did that was a bit different was how I steamed them.
My boss always uses her slow cooker to steam. So I got out my books and checked and she was right.
Boiled the kettle, popped the the slow cooker on high, added the puddings and left them for 3 hours for the small ones and 8 hours for the large one.
What is brilliant is that the water doesn't boil away like it does in a pan so you don't have to come back and check it.
I've spoken with our Home Economist at work, and she advised that when you make them from scratch you should steam them but can microwave them up on Xmas day to reheat.
She also advised that if you have a very mature pud or one which has lots of alcohol in it then they are best to steam on the day to reheat.
Also, if you have any left over, then fry it up the next day sliced in butter. Cool, crumble and stir into some fab vanilla icecream for a great desert on boxing day.
L
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Post by Silly Yak on Feb 23, 2011 10:15:00 GMT
Coeliac Christmas Pudding Christmas Recipes by Neven Maguire This gluten free recipe is so tasty non coeliacs will love it too. It can be halved to serve four. Serves 8 Ingredients: 140g/5oz fresh gluten free bread 100g/4oz butter, melted, plus extra 50g/2oz rice flour ½ teaspoon ground cinnamon 1 teaspoon mixed spice ½ teaspoon gluten-free baking powder 100g/4oz cooking apples, peeled and grated 100g/4oz carrot, grated 400g/14oz mixed dried fruit 100g/4oz light muscovado sugar 50g/2oz chopped mixed peel 50g/2oz ground almonds 1 tablespoon black treacle 2 eggs, beaten finely grated rind of ½ lemon and ½ orange 2 tablespoons of rum Method: Break the bread into pieces and whiz to fine crumbs in a food processor. Set aside. Grease and line the base of a 1.2 – 1.4 litre/2 – 2 ½ pint pudding basin with grease proof paper. Sift together the rice flour, spices and baking powder. Add the melted butter, apple, carrot, dried fruit, breadcrumbs, sugar, peel and almonds. Mix thoroughly. Heat the treacle until just warm. Remove from the heat. Add in the eggs, citrus rind and rum. Mix into the flour and fruit. Then spoon the mixture into the prepared basin. Cover with a double thickness of greaseproof paper. Tie to secure and over wrap in foil. To cook the pudding, stand in a large cake tin and fill ¾ full of boiling water. Cover the tin with foil. Steam for 4 hours until the pudding has risen and is firm to the touch. Cool completely, then cover bowls with greaseproof paper. Wrap in foil and keep in a cool dry place. To reheat steam for 2 hours. www.flogas.ie/flogasforliving/re ... tmas21.php ***************************** |
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Post by Silly Yak on Feb 23, 2011 10:18:03 GMT
Re: Xmas Puds!
Posted by Julie (Bills wife) on 1/10/2008
GF board
recipe for gf xmas pudd,
4oz dried no soak prunes
4oz ready to eat apricots
8oz mixed fruit
2oz of walnuts
4 oz butter
2oz light brown sugar
zest of 1 lemon & 1 orange
2 eggs beaten
4oz gf flour
2oz ground almonds
2 teaspoons mixed spice
1 carrot finely grated
100mls gf beer
3tablespoons brandy
2 tablespoons black treacle
Put all ingredients into a bowl and mix thoroughly, spoon the mixture into a 2 pint pudding basin, cover with a piece of pleated foil and tie with string, steam for 3 hrs.On xmas day microwave for 4 mins, lovely. Will keep for 6 weeks.
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Post by Silly Yak on Feb 28, 2011 9:10:53 GMT
Christmas Pudding (makes a 1 litre or 2 pint pudding basin) Ingredients 150g (6oz) no soak apricots 250g(10oz) no soak prunes 100g (4oz) sultanas 200g (8oz) raisins 1 tsp ground cinnamon ½ tsp ground coriander ½ tsp ground nutmeg 100g (4oz) hazelnuts or other nuts toasted and chopped 100g (4oz) ground almonds grated rind and juice of 1 orange 2 eggs, beaten 4-6 tbsp dark rum oil to grease Method First, put the apricots, prunes and sultanas in a food processor and whiz up until chopped. If you overdo the whizzing and end up with a puree, don't panic, it will still be ok. Alternatively, you can chop by hand but it takes a lot longer. Combine all the ingredients together in a basin, stir well and put them in a well oiled 2 pint pudding basin. Cover the surface of the pudding mix with oiled greaseproof paper and cover the basin securely with foil. Steam for 3 ½ hours and cool. Wrap in clean foil and store for a maximum of 6-8 weeks. Reheat by steaming, for a further 1 ½ hours. You can freeze and thaw overnight. Posted by Mousse www.achefshelp.com/foodforum/vie ... hp?tid=170 |
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Post by Silly Yak on Feb 28, 2011 9:12:16 GMT
From Jules on GF board
(Vegetarian recipe)
Mary Cadogan's "Light & Crumbly Christmas Pud" made with butter instead of suet to give it a better flavour. Oven steaming saves constant topping up & fogged up kitchen windows!
Makes 2 x 2 pint puddings, each enough for 8 people
800g mixed dried fruit such as dates, figs, apricots, glace cherries, currants, raisins, cranberries etc (I put apricots in with mine and it's lovely!)
Grated rind & juice of 1 lemon
Grated rind & juice of 1 orange
125 ml brandy or sherry
225g softened butter
225g dark muscaovado sugar
4 eggs, lightly beaten
2oz blanched almonds, toasted & chopped
100g G/F Flour & 1 tsp baking powder
1 tsp each of mixed spice, nutmeg, ginger & cinnamon
100g GF white breadcrumbs
If any of the dried fruits are too big, chop into smaller pieces.
Put the mixed fruit, citrus rinds & juices and brandy in a large bowl, stir & cover with a tea towel; leave for 2-4 days, stirring occasionally.
Preheat the oven to 160 c/Gas3. Butter 2 x 2 pint pudding basins & line the bases with a circle of greaseproof paper. Using a hand-held mixer or food processor, beat together the butter & sugar for 5 minutes until pale & fluffy; transfer to a large bowl. Gradually beat in the eggs. Tip in the fruit, soaking liquid and nuts; stir well. Add flour & spices, add the breadcrumbs, and fold in well.
Fill the pudding basins with the mixture to withint 3cm of the top. Cover each with double thickness greaseporrf paper, pleated in the centre, tie down with string. Trim off excess paper, then overwrap with foil, tucking into the greaseproof.
Put the basins in a deep roasting tin and pour in boiling water to come about 5cm up the side.
Cover the tin with a double thickness of foil, sealing the edges tightly. Bake for 3-4 hours. YOu may have to top up the water.
To reheat. Reheat in a microwave (remove foil!)at 750w for 6-8 minutes. Leave to rest for 2 minutes.
I have made this recipe several times and instead of cooking in the oven have cooked in a slow cooker (with boiling water in the bottom) for 12 hours. You can also reheat in a slow cooker if you dont' want to use the microwave.
This recipe doesn't necessarily have to be cooked weeks in advance of Christmas - you can make it anytime!
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Post by kickingfrog on Nov 25, 2011 19:40:54 GMT
From The Coeliac Society of Ireland website. Gluten Free Christmas Pudding Recipe - from our Cookery book Please note that 1lb Raisins and 1lb Sultanas should be used in recipe. ________________________________________ CHRISTMAS PUDDING (This pudding contains no flour – the flour is supplied in the breadcrumbs) Ingredients: 1 lb Gluten Free Bread Crumbs * (can be made in blender) 6 Eggs 1lb Sultanas * 1lb Raisins * 1/2lb Melted Margarine or Butter 1/4lb Ground Almonds * 1 oz Mixed Spice* ¼ Glass Spirits Rind and Juice of Two Lemons 1/4 lb Shredded Almonds * ½ teaspoons Nutmeg * 1/4lb Dried Chopped Figs or Dates * 2 ozs Mixed Peel * 2ozs Cherries * 2 ozs Finely Chopped Apple 1 cup Bulmers Cider * 1/2lb Brown Sugar * Check current Food List 2011 + additions & deletions for ingredients Method: Sift together spices and ground almonds, stir in fruit, peel and shredded almonds. Soak the crumbs in cider for 10 mins. Beat sugar into well-beaten eggs, add lemon juice and spirits, melted margarine and soaked crumbs. Stir into fruit mixture and beat well. Turn into 3 well-greased 2lb bowls, tie down with greaseproof paper in usual way. Boil for 3 ½ hours, when cold tie down with fresh paper. On the day the puddings are to be eaten steam for 2 hours You can find this recipe and many more on the Society’s cookery book “Gluten Free all sorts” To order a copy you can call us on 01 8721471 or email us at info@coeliac.ie www.coeliac.ie/webboards/viewtopic.php?t=5695************** |
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Post by kickingfrog on Dec 1, 2013 8:54:34 GMT
Gluten-free, egg-free and dairy-free Christmas pudding. Also vegetarian. Susanna Booth If you want it nut-free, simply omit the almonds. Serves 4-6 100g gluten-free self-raising flour 2 tsp mixed spice A pinch of salt 75g pure vegetable fat, frozen 1 dessert apple 50g blanched almonds 300g raisins 200g sultanas 140g instant polenta (cornmeal) 400ml boiling water 2 medium bananas 50g golden brown soft sugar 2 tbsp treacle 100g thick-cut marmalade 2 tbsp rum 1 Add the flour, spice and salt to a very large bowl. Roughly grate in the frozen vegetable fat. The easiest way to do this is to place the bowl on the scales, wrap a little foil and a tea towel around the fat and then grate it directly into the bowl. Immediately stir the fat into the flour. 2 Grate the apple and roughly chop the nuts. Stir them into the flour together with the raisins and sultanas. 3 Place the polenta in a second bowl and pour in the boiling water. Stir and set aside for about 15 minutes until thickened and cooled. 4 In a third bowl, mash the banana and then add the sugar, treacle, marmalade and 1 tbsp rum. 5 Now mix everything until well combined. Allow everyone to have a stir and make a Christmas wish. 6 Place the pudding in a 1.5 litre heatproof bowl and cover with a piece of pleated foil, secured with an elastic band. Place the pudding on an upturned saucer in a stockpot. Pour boiling water into the stockpot until it is one-third the height of the bowl. Put the lid on and simmer for six hours. Top up the water as necessary. 7 Once cooled, remove the foil and pour the remaining rum over the top. Cover with new foil and leave in the fridge until Christmas Day. Reheat by steaming for two hours in the same way as before. What to watch out for Vegetable suet usually has wheat flour added, so you'll need pure vegetable fat (for example, Trex), which can be found in the chiller cabinet. www.theguardian.com/lifeandstyle/2013/nov/29/gluten-free-egg-free-dairy-free-chrismas-pudding |
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