Saturday 25 March 2017

Dorcas Barry's Ultra-Fruity Christmas Pudding

Dorcas Barry

This recipe is gluten, wheat and dairy free.

YOU WILL NEED

125g sultanas

100g dried apricots, chopped

50g dried figs, chopped

75g dried prunes, chopped

100g dates, chopped

50g dried cranberries

100ml cold tea

50ml brandy

50ml Cointreau

Zest and juice of 1 large orange

100g sunflower spread, melted (make sure it does not contain hydrogenated fats)

3 eggs, beaten

1 tbsp honey

2 apples, grated (leave the skin on)

125g ground almonds

75g brown rice flour

125g brown sugar

50g pecan nuts, chopped

1 tsp ground cinnamon

½ tsp mixed spice

½ tsp ground nutmeg

Method

Pre-heat the oven to 180°C. Place all the dried fruit in a bowl with the tea, brandy, Cointreau and orange zest and juice and stir well. Cover and leave to soak overnight.

The following day, melt the sunflower spread and add to the fruit mixture. Beat the eggs and add to the fruit too, along with the honey and grated apples.

Combine all the remaining dry ingredients and carefully add this to the fruit mixture, making sure that everything is well mixed.

My preference is to use dariole moulds or ramekin dishes and cook them as individual portions. Grease the moulds well with the sunflower spread and cut out small pieces of parchment to place in the bottom of each mould.

Fill each moulds with the pudding mixture, right to the top. Cover with a layer of parchment and then a layer of foil, pressing the foil around the edges to completely seal each pudding.

Put the puddings in a high-sided baking tray and place in the oven. Pour boiling water into the tray, halfway up the moulds. Cook for 45-60 minutes, depending on the size of your moulds.

You can also cook this pudding in a traditional 1.7 litre or two 855ml pudding basins by steaming or boiling in the usual way.

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