Dorcas Barry's Ultra-Fruity Christmas Pudding
This recipe is gluten, wheat and dairy free.
YOU WILL NEED
100g dried apricots, chopped
50g dried figs, chopped
75g dried prunes, chopped
100g dates, chopped
50g dried cranberries
100ml cold tea
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
Â½ tsp mixed spice
Â½ tsp ground nutmeg
Pre-heat the oven to 180Â°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.