Following my adaptations of recipes to suit us allergy sufferers continues with a nut and gluten free Christmas pudding. I have not managed to get this egg free as it just does not have the right texture if you use egg replacer so sorry if you have an egg allergy this is not for you.
This will make four small puddings, ramekin size, but your guests will never guess they are gluten free.
I have used my slow cooker to cook these.
200g mixed dried fruit
1teaspoon mixed spice
25g buckwheat flour
55g gluten free bread crumbs ( blitz bread in a food processor)
55g coconut sugar
55g vegetable suet
2 teaspoon lemon peel
2 tablespoons molasses
1 large egg
3 tablespoon whisky, brandy or rum.
Mix all dry ingredients in a large bowl.
mix the egg with the whisky and molasses and add to dry ingredients.
Place into greased ramekins, if you have no ramekins use tea cups.
cover with greased proof paper or tin foil and place into slow cooker. Pour boiling water to half way up the dishes and cook on high for 2-3 hrs or low for 3-4 hrs.
Serve with soya cream or ice cream.
You can read my recipe for gluten free chocolate mince pies here
and coconut butter icing snowmen, wreath and lollipops here