Ingredients

• 120g Glutafin Gluten Free Select Multipurpose White Mix
• 30g mixed peel
• 50g glacé cherries, chopped
• 150g sultanas
• 75g raisins
• 150g currants
• 60g dried cranberries
• Zest and juice 1 large orange
• Zest 1 lemon
• 1 tsp mixed spice
• ½ tsp nutmeg
• ½ tsp cinnamon
• 100ml brandy
• 2 large eggs
• 1.5 tsp baking powder
• 100g ground almonds
• 30g flaked almonds
• 1 cooking apple, peeled and diced into small cubes
• 120g unsalted butter, frozen and grated, plus a little extra for greasing
• 150g dark brown sugar
• Pinch of salt

Method

1. Grease a 1.2 litre pudding basin well with butter, set aside.
2. Place the fruit (cherries, sultanas, raisins, currants, cranberries) and mixed peel in a small saucepan. Add the orange zest and juice, lemon zest, spices (mixed spice, nutmeg and cinnamon) and the brandy. Bring to a boil and then turn the heat down to medium, stirring well for 5 minutes. Then take off the heat and leave to cool. This can be done ahead of time if you wish.
3. To make the pudding, take a large mixing bowl and add the dried fruit mixture, eggs, baking powder, ground almonds, flaked almonds, salt, apple, sugar and Glutafin Gluten Free Select Multipurpose White Mix. Get the family involved to stir it all up, for a lovely Christmas tradition!
4. Finally, grate in the frozen butter and stir through. The consistency should be very stiff, but the mixture should drop off the mixing spoon when tapped. If it seems extremely thick, add a little milk and mix through.
5. Transfer the batter to your pudding basin, pressing down well, and levelling the top, leaving a gap of approx. 2cm below the rim of the basin*.
6. Cover the top with a circle of non stick baking paper, then cover the entire top and sides of the basin with two layers of tin foil. Press tight and then tie a piece of string underneath the edge of the basin, to seal it closed, and create a handle using the string so you can easily lift the basin.
7. Place the basin in a steamer or in a large saucepan with water half way up the sides of the basin. Place the lid on and steam for 6 hours.
8. Once steamed, remove the foil and baking paper and leave to cool. Then re-cover with fresh paper and foil and store in a cool place until Christmas.
9. To reheat, steam again for 1 hour then remove the paper and foil. Place a plate on top of the basin and invert – the Christmas pudding should drop out easily.
10. Decorate with holly and flaming brandy for that wow factor! Serve with brandy cream or brandy butter, or vanilla ice cream for a non boozy alternative.

Tip: if you are using a smaller size basin and have Christmas pudding batter left over, don’t throw it away, you can bake it into delicious cupcakes! Simply add to a silicone cupcake tray or cupcake cases and bake for 50 minutes at 160C (fan).