Christmas pudding recipe

Enjoy the lighter side of Christmas pudding with this gluten free recipe from Sweet Freedom

Serves 6-8

• 1 large carrot, grated
• 120g ready-to-eat dried prunes, pitted, chopped
• 120g ready-to-eat dried apricots, chopped
• 300g mixed raisins, currants and sultanas
• 1 orange, grated zest only
• 1 lemon, grated zest only
• 100g olive oil based spread or butter
• 3 tbsp / 75g natural sweetener
• 2 large free range eggs, beaten
• 1 tsp gluten free baking powder
• 75g ground almonds
• 100g gluten free flour (or gluten free breadcrumbs)
• 1 tbsp ground mixed spice
• 200ml gluten free beer such as Green's

How to make gluten free Christmas pudding

1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest and set aside.

2. Melt the olive oil spread / butter gently in a pan over a low heat and set aside.

3. In a separate bowl beat together the natural sweetener and the eggs. Stir in the fruit mix, the olive oil spread / butter and all the remaining ingredients, cover and refrigerate overnight.

4. Spoon into a 900g / 2lb pudding basin, cover with a pleated piece of greaseproof paper (or foil) and secure with string. Steam for 3 - 4 hours, ensuring that the pan does not boil dry.

Tip: If you have a slow cooker put the pudding basin in and fill with water until it is about ¾ of the way up the side of the basin and cook for 6 hours.

© Sweet Freedom