Ginger and Cherry Gluten Free Christmas Pudding

Ingredients

• 300g luxury mixed dried fruit
• 4 tbsps brandy, rum or beer
• 75g gluten free self-raising flour
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• 50g fresh gluten free breadcrumbs
• 50g dark brown sugar
• 2 tsps gravy browning
• zest of ½ lemon
• zest of ½ orange
• 100g cooking apple, grated
• 100g carrot, grated
• 1 tbsp lemon juice
• 2 eggs, beaten
• 4 tbsps skimmed milk
• 2 tbsps stem ginger, chopped
• 2 tbsps pitted black cherries
• 4 tbsps brandy for reheating

Cooking Instructions

1. Soak the fruit in the alcohol overnight. Place the fruit in a large mixing bowl. Add the ingredients one at a time mixing well.
2. Spoon the mixture into a 1.2 litre pudding basin and cover with 4 layers of cling film.
3. To cook if steaming, cover with foil and steam gently for 3 hrs by bringing a large pan of water to the boil and gently lowering the pudding bowl into the water. To reheat, steam for 1-2 hours.
4. Or to microwave, place an upturned plate on top of the pudding basin and cook on high for 5 minutes, allow to stand for 5 minutes, then cook for a further 5 minutes. To reheat, cook on high for 5 minutes.

Tips

Soaking the fruit overnight makes a rich, moist pudding with lots of flavour.