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Christmas pudding is better taste and colour when you have soaked dried fruits in liquids (liquor) for a few days. Also using this method, pudding can keep longer than the others.

For this recipe you do not need an electric equipment except an oven.     
 
Step 1.
150 g G/F  glace cherries
100 g dried  cranberries or currants
100 g  dried sultana 
100 g  dried raisins
100 g  dried prunes
100 g dried pears
75 g mixed peel
100 ml cognac (brandy)
200 ml port  wine
150 ml grand marnier or cointreau   
100 ml kirsch or amaretto
1 tsp level ground cinnamon
1/2 tsp level ground cardamom
1/2 tsp level ground nutmeg 
1/2 tsp level ground clove
1/4 tsp level ground ginger
 
Chop cherries, prunes and pears into sultana size pieces. Add chopped dried fruits and all above ingredients into non metal bowl. Gently mix until all combined. Cover with clean wrap and keep for at least 24 hours. I kept the above mixture 3 to 4 days, stirring once a day. It’s  developed the flavour and texture to pudding. 
 
Step 2.
300 g dark brown sugar
300 g green apple with skin, cored, grated 
150 g ginger marmalade           
100 g finally chopped almond or cashew or your choice of nuts
60 ml treacle I used Sri Lankan low-GI treacle syrup
 
Place all above ingredients to soaked fruit mixture. Gently give a good stir, then cover with clean wrap set aside for at least few hours. I kept  24 hours to well marinade and developed  the flavour.
 
Step 3.
Greased with butter 5 x 0.5 lt. or  2x 1.4 lt. capacity pudding basins.
  
200 g gluten free self-raisin flour
150 g almond meal
200 g melted, unsalted butter
4 free range eggs ( 60 g to 65 g weight with shell)
 
In a bowl mix almond meal and g/f self-raising flour until combined. 
 
In a bowl beat  eggs and butter with egg beater until well combined. 
Using wooden spoon or spatula fold the egg mixture into fruit mixture.
Add flour mixture into fruit mixture and fold until all well combined.
Spoon the mixture into prepared basins and cover with baking paper then the foil, secure with string tied around the  rim of bowl. Fold excess baking paper with foil back towards the top so it doesn’t touch the water during cooking.
 
 
 
 
 


 




Place a trivet or upturned heatproof plate in base of a large saucepan. Place pudding basin on trivet. Pour enough  boiling water into the pan to come halfway up sids of basin. Cover with tight fitting lid and steam on low heat,  6 to 8 hours for large pudding. 
For small pudding ( 0.5 lt. capacity) steam 2 to 2.5 hours.
Steam, until pudding firm and dark brown. Or until a skewer  inserted into the centre comes out clean. Check the water level every 30 minutes  topping up boiling water as needed.
Remove basin from the pan and set aside for 5 minutes.  Turn out onto plate, brush with more brandy and serve with brandy custard or sweet hard sauce.
 
From time to time brush with more brandy. Then kept in airtight  container for up to 9 months. (I kept 12 months) in a cool dark place.
 
*When you are ready to serve, steam small one again at least 30 minutes. Large pudding steamed for at least 2 hours.
 
Hints and Tips;
Replace dark brown sugar with raw sugar or repadura sugar.
 
Replace treacle (I used Sri Lankan low-GI treacle syrup) with pure maple, coconut syrup or golden syrup.
 
Easier to remove cooked pudding from the pan making a string handle, make a handle using 5 lengths of string together tied across covered basin.  
   
 
 

 

         
 

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