This gluten free recipe is so tasty non coeliacs will love it too. It can be halved to serve four.
Serves 8
Ingredients:
140g/5oz fresh gluten free bread
100g/4oz butter, melted, plus extra
50g/2oz rice flour
½ teaspoon ground cinnamon
1 teaspoon mixed spice
½ teaspoon gluten-free baking powder
100g/4oz cooking apples, peeled and grated
100g/4oz carrot, grated
400g/14oz mixed dried fruit
100g/4oz light muscovado sugar
50g/2oz chopped mixed peel
50g/2oz ground almonds
1 tablespoon black treacle
2 eggs, beaten
finely grated rind of ½ lemon and ½ orange
2 tablespoons of rum
Method:
Break the bread into pieces and whiz to fine crumbs in a food processor. Set aside. Grease and line the base of a 1.2 – 1.4 litre/2 – 2 ½ pint pudding basin with grease proof paper.
Sift together the rice flour, spices and baking powder. Add the melted butter, apple, carrot, dried fruit, breadcrumbs, sugar, peel and almonds. Mix thoroughly.
Heat the treacle until just warm. Remove from the heat. Add in the eggs, citrus rind and rum. Mix into the flour and fruit. Then spoon the mixture into the prepared basin. Cover with a double thickness of greaseproof paper. Tie to secure and over wrap in foil. To cook the pudding, stand in a large cake tin and fill ¾ full of boiling water. Cover the tin with foil.
Steam for 4 hours until the pudding has risen and is firm to the touch. Cool completely, then cover bowls with greaseproof paper. Wrap in foil and keep in a cool dry place. To reheat steam for 2 hours.
