Sweet TREATS

Gluten-free figgy pudding

We’ve made our traditional Christmas pudding gluten free, for everyone to enjoy.

Makes 2 puddings (serves 8) • Ready in 4 hrs, plus soaking

500g mixed dried fruit
200ml brandy, plus extra for flaming
50g flaked almonds 270g pack soft dried figs, chopped
200g pack candied peel
100g dark glacé cherries, halved zest and juice of 2 oranges
1 apple, peeled and grated
6 eggs 200g pack shredded suet
1tbsp ground mixed spice
250g dark muscovado sugar
250g gluten-free bread, made into crumbs
175g gluten-free flour redcurrants and holly, to decorate double cream, to serve

you will need:

2 x 1.2 litre pudding basins, each with a circle of paper at the bottom and greased; string

1 Put the dried fruit in a large non-metallic bowl, pour over the brandy and cover with clingfilm. If you have time, leave for 2-3 days.

2 Add the remaining ingredients, mix until well combined. Divide between the basins, pressing down lightly. Cover with a circle of baking parchment, then make a cut in the centre of each so that the puddings can expand. Cover both basins with another sheet of baking parchment and a sheet of foil, tie securely in place with string.

Place in 2 steamers or in large pots