Dairy-Free Gluten-Free Christmas Pudding

Ingredients

• 2 1/4 cups raisins
• 2 cups breadcrumbs ((Sandra uses gluten-free))
• 2 cups gluten-free shredded vegetarian suet ((can sub palm shortening, but results may vary))
• 1 1/4 cups sultanas (golden raisins)
• 1 1/4 cups currants
• 1 cup candied peel (chopped)
• 1/2 cup blanched almonds (chopped)
• 1/3 cup glace cherries (chopped)
• 2 teaspoons ground cinnamon
• 2 teaspoons pie spice
• 1/2 nutmeg (grated)
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves
• 6 large eggs
• 2/3 cup Armagnac or brandy
• 3 tablespoons rum
• 1 orange (juice and zest)
• 1/2 lemon (zest)

Instructions

1. 1

   Put the raisins, breadcrumbs, suet, sultanas, currants, peel, almonds, cherries, cinnamon, pie spice, nutmeg, allspice, and cloves in a large bowl and mix together.

2. 2

   In a medium bowl, Whisk the eggs until fluffy and thickened.

3. 3

   Stir the eggs into the dry ingredients. Add the Armagnac or brandy, rum, zest and orange juice, and lemon zest and mx together. The mixture should just drop off the spoon.

4. 4

   Divide the batter between two 1-quart pudding basins and even out.

5. 5

   Cover the basins with a layer of oiled foil, double folded in the centre, and secure with string.

6. 6

   Stand the basin on an inverted saucer or a piece of foil folded 4 times, in a very large saucepan.

7. 7

   Fill three quarters of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.

8. 8

   Top up with boiling water whenever necessary. When cooked, lift the basin out of the pan and allow the pudding cool.