Gluten-free Christmas Pudding
Makes 2 small puddings. The pudding can be made up to three months ahead and kept refrigerated or made up to one year ahead and frozen. To reheat, thaw in refrigerator for up to 2 days; remove plastic wrap, return to steamer and steam for 2 hours.
INGREDIENTS
1 1/3 cup (225g) raisins
1 ½ cups (240g) sultanas
1 ½ cups (225g) currants
1/3 cup (55g) mixed peel
1/3 cup (55g) coarsely chopped dates
¼ cup (50g) coarsely chopped glace cherries
1 small (130g) apple, peeled, grated
2 teaspoons finely grated orange rind
¼ cup (60ml) brandy
2 tablespoons orange juice
125g butter, softened
1¼ cups (250g) firmly packed brown sugar
2 tablespoons golden syrup
4 eggs
½ cup cooked mashed pumpkin
3 cups (320g) gluten-free stale breadcrumbs (not dry)
1 teaspoon QUEEN vanilla essence
1/3 cup (50g) cornflour (100% corn or maize)
1 tablespoon milk powder
1/3 cup (50g) rice flour
2 teaspoons gluten-free baking powder
½ teaspoon mixed spice
½ teaspoon ground nutmeg