GLUTEN-FREE CHRISTMAS PUDDING
Christmas pudding is a traditional favourite for most of us, even at the end of a big Christmas meal and even in the heat of a Sydney summer. In our house it’s smothered with our ‘Best Ever’ brandy sauce. Jan recommends it served with homemade vanilla ice cream as well. Real diehards may want to add custard to the list.
Our delicious gluten-free pudding is easy to cook and can be made weeks or months in advance. And our ‘Best Ever’ brandy sauce can be made several days ahead leaving you with a free hand for another glass of Christmas cheer.
Jan
CHRISTMAS PUDDING
Serves 8
3 large eggs
150 ml dry sherry
120 ml brandy
225 gm stoned muscatels
225 gm currants
90 gm grated apple
90 gm almond meal
60 gm pecans or almonds, chopped
60 gm glace cherries, quartered
60 gm brown sugar
2 tablespoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons Cognac
Butter a 2 litre pudding basin and put a circle of baking paper in the bottom.
Whisk together the eggs, sherry and brandy. Combine the remaining ingredients (except the Cognac) in a bowl, then add egg/alcohol mixture and mix thoroughly.
Transfer the mixture to the prepared pudding basin. Cover it with baking paper, then foil, and tie very tightly with string.
Stand the pudding on a trivet in a large saucepan and pour in boiling water to come half way up the sides of the basin. Bring the water back to the boil, reduce heat to a gently bubbling simmer. Cover the pot and cook for five hours, checking the water level from time to time and topping it up with boiling water when necessary.
When cooked, ‘feed’ the pudding with the two tablespoons of Cognac before covering it with fresh papers and storing in a cool place till Christmas.
Steam for two hours on Christmas Day before serving. Serve with homemade vanilla ice cream and “Best Ever” Brandy Sauce.
Quantities for the pudding may be doubled or halved as required without altering cooking times which are designed to maximise the flavour.
'BEST EVER‘ BRANDY SAUCE
2 eggs
330 gm caster sugar
Pinch of salt
250 ml thickened cream, whipped
6 tablespoons brandy
For the Brandy Sauce, whisk eggs, sugar and salt together until thick and pale. Fold in whipped cream and brandy. Will keep in the fridge for 2-3 days.