Post by Silly Yak on Feb 28, 2011 9:08:15 GMT
Dairy free, Gluten Free Christmas pudding recipe
Posted by Donna on 13/11/2005
GF board
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CHRISTMAS PUDDING WITH ORANGE LIQUEUR SAUCE
- Dairy Free Gluten Free Egg Free Suitable for
Vegetarians and Vegans
Number of Servings 8
Cooking Time 2 Hours
Preparation Time 15 minutes
Baking Tin 1 1/2 litre pudding dish
Greaseproof paper and string
INGREDIENTS
50g/2oz Dark Brown Muscovado Sugar
50g/2oz Rice Flour
50g/2oz PURE Spread
150g/51/2oz Ground Rice
6g sachet Easy Blend Yeast
1/2tsp Mixed Spice
1/2tsp Cinnamon
1/2tsp Nutmeg
300ml/1/2pint Orange Juice
2tbsp Orange Liqueur
1 small Apple, peeled and grated
375g/13oz Dried Mixed Fruit (currants,
sultanas, dates, apricots etc)
1 Lemon Rind, Grated
1 Orange Rind, grated
For Orange Liqueur Sauce
25g/1oz PURE Spread
5tbsp Cornflour or Rice Flour
600ml/1pint Soya or Rice Milk
The peeled rind of an orange
3tbsp Sugar or Maple Syrup
3-5tbsp Orange Liqueur
METHOD
Grease the pudding basin with a little PURE. Mix sugar, rice flour, ground rice, yeast and spices together. Add the orange juice, margarine and apple. Mix together until smooth. Add the dried fruit, grated lemon and orange rind, mix well. Spoon the mixture into the pudding basin and tie on a double greaseproof lid. Steam for 2 hours. Leave to cool and store until required. To reheat steam for 1 hour.
Orange Liqueur Sauce - Blend some of the Soya milk with the rice flour to make a runny paste. Put the remaining Soya milk in a saucepan with the orange rind and sugar and heat slowly to infuse the milk for 10 minutes. Stand for 5 minutes then sieve to remove the orange. Put the infused milk into a clean saucepan and pour in the rice flour and paste. Stir continuously until the mixture begins to thicken. Add Pure and the orange liqueur, stir until blended. Serve hot over pudding.
Distributed by PR Newswire on behalf of Matthews Foods plc
www.prnewswire.co.uk/cgi/news/release?id=134277
Posted by Donna on 13/11/2005
GF board
*************
CHRISTMAS PUDDING WITH ORANGE LIQUEUR SAUCE
- Dairy Free Gluten Free Egg Free Suitable for
Vegetarians and Vegans
Number of Servings 8
Cooking Time 2 Hours
Preparation Time 15 minutes
Baking Tin 1 1/2 litre pudding dish
Greaseproof paper and string
INGREDIENTS
50g/2oz Dark Brown Muscovado Sugar
50g/2oz Rice Flour
50g/2oz PURE Spread
150g/51/2oz Ground Rice
6g sachet Easy Blend Yeast
1/2tsp Mixed Spice
1/2tsp Cinnamon
1/2tsp Nutmeg
300ml/1/2pint Orange Juice
2tbsp Orange Liqueur
1 small Apple, peeled and grated
375g/13oz Dried Mixed Fruit (currants,
sultanas, dates, apricots etc)
1 Lemon Rind, Grated
1 Orange Rind, grated
For Orange Liqueur Sauce
25g/1oz PURE Spread
5tbsp Cornflour or Rice Flour
600ml/1pint Soya or Rice Milk
The peeled rind of an orange
3tbsp Sugar or Maple Syrup
3-5tbsp Orange Liqueur
METHOD
Grease the pudding basin with a little PURE. Mix sugar, rice flour, ground rice, yeast and spices together. Add the orange juice, margarine and apple. Mix together until smooth. Add the dried fruit, grated lemon and orange rind, mix well. Spoon the mixture into the pudding basin and tie on a double greaseproof lid. Steam for 2 hours. Leave to cool and store until required. To reheat steam for 1 hour.
Orange Liqueur Sauce - Blend some of the Soya milk with the rice flour to make a runny paste. Put the remaining Soya milk in a saucepan with the orange rind and sugar and heat slowly to infuse the milk for 10 minutes. Stand for 5 minutes then sieve to remove the orange. Put the infused milk into a clean saucepan and pour in the rice flour and paste. Stir continuously until the mixture begins to thicken. Add Pure and the orange liqueur, stir until blended. Serve hot over pudding.
Distributed by PR Newswire on behalf of Matthews Foods plc
www.prnewswire.co.uk/cgi/news/release?id=134277