No added sugar, gluten free - Traditional British Christmas Pudding for ONE with Stevia
From ed to my criteria from http://www.dovesfarm.co.uk/recipes/gluten-free-christmas-pudding [1]
Ingredients
- You need:
- 40g brown raisins
40g yellow raisins
30g dried chopped figs
30g dried chopped dates
1/2 tsp. mixed spice
sprinkle of ground ginger
1/2 lemon juice
some lemon rind grated off un-waxed lemon
15g coconut oil (dissolved) – you can use other oil of you need to.
30g Almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of)
1/4 cup Rum
2-4 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water
- Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
- NOTE:
- - you can use normal flour to make this recipe too.
- - you can use any mix of dried fruit you have at hand; just mix what you have to make up 140 gram.
- - replace Rum with any alcohol such as Sherry or Brandy or make it alcohol free with Orange juice.
Directions
Mix all the dried fruit, flour and dissolved coconut oil together.
Add the spices and the dissolved stevia here, mix well.
Cover bowl with a plate or cling film, leave to marinate and soak over night.
Next day, fill the Christmas pudding mix into a small screw glas or a ramekin, stuff down to eliminate air pockets, cover the top with aluminium foil or put on the lid of the jar.
Place the glass or ramekin into a pot filled water 1/2 way up the glass. Bring water bath to boil on the stove and then turn heat down to maintain simmer for 60 minutes.
I tried to do it shorter but it wasn't quite there so I stuck to the traditionally recommended 60 minutes. (if the glass still had the label or the glue on it, the cooking will make it come off , you'll be left with a clean glass.
The pudding will be soft to touch and maybe a little expanded.
Remove the glass from the water bath carefully - it will be very, very hot!
I put the screw lid in place after and stored the pudding in the fridge, Just checked on it, the lid actually did the freshness un opened pop on me.
I have made another couple for Christmas puddings in jars and given some away as presents, wrapped with seasonal colours and a little bell.
[2]
Information
- Category
- Desserts, Puddings/Mousse
- Cuisine
- English/Scottish/Irish