Family or friends with allergies or intolerences? Here is a great festive pudding that is gluten, nut and dairy free from Sarah King’s Family Friendly Gluten Free Cookbook.
This rich pudding can be covered with rum, whisky or brandy (flambé the liquor by setting it alight for extra effect), then served with Brandy Custard.
No dairy, nuts • Serves 6
100g dairy-free margarine
125ml golden (cane) syrup
1 teaspoon baking soda
1 tablespoon rice milk
80g soft brown sugar
2 eggs, lightly whisked
340g dried mixed fruit – any mix of sultanas, raisins, currants, roughly chopped apricots, cranberries, glace cherries, glacé pineapple and mixed peel
zest and juice of 1 orange
110g gluten-free flour blend (see below)
1 teaspoon mixed spice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Grease a 1 litre heatproof pudding bowl well.
In a medium microwave-safe bowl or saucepan, melt the margarine and golden syrup together (2 minutes on high if using the microwave), then set aside to cool. In a cup, dissolve the baking soda in the milk. Add this with all other ingredients to the margarine mixture and stir well.
Pour the mixture into the pudding bowl. Cover with a sheet of baking paper, then a sheet of tin foil, and tie this tightly on with string. Sit bowl in a large saucepan and pour warm water in around the sides until it comes three-quarters of the way up the bowl. Put the lid on the pan and bring water to the boil, then turn down to a simmer and steam the pudding for 3 hours. Remember to keep topping up the water to ensure it doesn’t boil dry.
Remove the pudding from the saucepan and leave to cool in the bowl. Once cool use a butter knife to carefully ensure the pudding has come away from the sides then turn onto greaseproof paper. Wrap in greaseproof paper and leave to mature for 4–6 weeks in a cool place.
To reheat, wrap the pudding in foil and reheat in the oven at 160°C/320°F/Gas mark 2½ for 1 hour. Alternatively, heat in the microwave for 5–10 minutes on medium until warmed through.
Gluten-free flour blends
You can buy pre-mixed flour blends, but it is far more cost-effective to make your own. Making your own flour blends also allows you to accommodate any other allergies or intolerances there may be in your family. Make up a big batch, and store in an airtight container. Be sure to mix very well, aerating the entire batch, and if using potato starch consider sifting it in.
The blends given here make up 1kg of flour and the quantities can be doubled. To make any of these blends self-raising, add 100g gluten-free baking powder. These flour blends will work
for all general gluten-free baking except pastry.
Great All-purpose Flour Blend
This is very cost-effective, adaptable and is consistently successful. It is the blend I have used in most of the recipes in this book.
600g fine white rice flour
280g potato starch
120g tapioca starch
3 teaspoons xanthan gum or guar gum (ideally half of each)
Brown Rice Blend (Contains no gum.)
480g brown rice flour
270g buckwheat flour
120g tapioca flour
130g ground linseed (flaxseed)
Cornmeal Blend (Contains no gum.)
350g fine cornmeal (fine polenta)
440g brown rice flour
210g gluten-free cornflour
620g brown rice flour
380g sorghum flour
Recipe extracted with permission from The Family Friendly Gluten-free Cookbook, by Sarah King, with photography by Devin Hart, published by New Holland Publishers, RRP $39.99.