Christmas Pudding

"Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen "- Collect Sunday Next before Advent

Tradition has it that the Sunday before Advent is Stir Up Sunday because the collect said during the service at this time each year would remind the women in church to get cracking with their pudding. This gives it a month to sit happily in the cupboard slowly maturing ready for the big day. If you like you can make yours even further in advance, we actually had one this Christmas that we had made the year before and it was delicious. (Just make sure to feed it now and then as the alcohol helps to preserve it.)

Traditionally Christmas puddings were stirred from east to west to represent the journey of the Three Wise Men who followed that star to Bethlehem.

Harriette first made a Christmas Pudding when she became gluten free as the shop bought just didn’t cut it and she has been making them ever since! This recipe makes 3 600ml or 1 pint puddings so why not gift one or two?

Ingredients:
List 1:
❖ 60g (2oz) each apricots/dates/prunes finely chopped
❖ 200g (8oz) each of sultanas, currents, raisins
❖ 100g (4oz) glacé cherries halved or use cranberries if you don’t like cherries.
❖ 50g (2oz) mixed peel chopped
❖ Juice and zest of one lemon
❖ 200ml (7floz) dry cider
❖ 4 tbsp each brandy and whiskey (or rum)
❖ 3tbsp blackstrap molasses
❖ 1 tbsp cocoa powder
❖ 2tsp mixed spice
❖ 1 tsp ground cinnamon
❖ 1 desert apple cored and grated

List 2:
❖ 200g (8oz) Coconut oil or unsalted butter (grass fed)
❖ 150g (6oz) coconut sugar.
❖ 3 eggs beaten
❖ 75g (3oz) Gluten free SR  flour
❖ 100g (4oz) Gluten free breadcrumbs
❖ 75g (3oz) chopped walnuts
❖ 75g (3oz) Ground almonds

Method: Not as tricky as you think…it really is a case of chuck it together and mix!
1. Place all ingredients in list one in a bowl and mix. Cover and leave overnight or up to two days to allow the fruit to soak.
2. Preheat the oven to 160 degrees C  (325F/ Gas 3)
3.Lightly grease basins and line with parchment (We bought some wonderful Pudding Bowls and these make awesome gifts)
4.Cream Coconut Oil/butter and sugar together in large bowl until fluffy. Add eggs (organic of course!) whisking between each one (messy otherwise!)
5. Gradually fold in the flour with a metal spoon
6. Whizz up some breadcrumbs (or break by hand) using gluten free bread bought from any shop and add to mixture.
7. Then add walnuts (brain food!), almonds (packed with calcium!) and that gorgeous fruit and juices and we have ourselves a glorious Christmas Pudding!
8. Transfer to pudding bowl and cover with parchment pleated in the middle (a 1” fold) to allow for rising. Tie with a string (or if you’re super posh like us a ribbon!)
9. Place pudding bowl in a roasting dish and pour in boiling water from the kettle up to half way up the bowl.
10. Place in the oven and bake for 2 hours. You WILL NEED to top up the boiling water so check every half hour and add more as needed. When cooked, leave to cool. 11. To cook for eating, follow the same process with the water in a roasting dish but this time with a slightly higher oven temp (180/350) and only for 35 mins.
12. Don’t forget to have the matches at the ready for the flaming ceremony. Transfer your pud to a suitable serving plate. Then pour over some brandy, strike with a match and watch in wonder at the fruits of your labours until the flames die down. 13. Add custard, cream, brandy sauce or other favourite and ENJOY!