Steamed Christmas Pudding–Rich and Gluten-Free
Happy Holidays! This is a special old-time recipe for any holiday gathering. A dessert that we usually only read about! I have to admit that my family is a bunch of readers! Lots of times I’ve had to describe foods served in novels. Right now, they want to try foods from any of the Harry Potter books. See where this idea came from? Now, if only I could make the celebration fly onto the table with a switch of a wand!
The texture of the pudding is like carrot cake–moist and rich but not too sweet. What a pleasant surprise this turned out to be! Believe me, this is not anything like a fruit cake! Don’t be put off by the timing to make this dessert. Just mix it together and let it sit on the stove. I only checked it once in the two and a half hours of cooking!
Everyone was impressed by the pudding and sauce (even though I did use extract and not real brandy). There is still time to add this impressive (gluten-free) dessert to your holiday menu! If not this year, save it for next time! Happy holidays and happy gluten-free baking!
- 1¼ cup Baking Free™ gluten-free All Purpose Flour (155 g)
- 1 tablespoon baking soda
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon xanthan gum
- ⅛ teaspoon salt
- ½ cup raisins (plumped in hot water, dried, and lightly floured)
- ½ cup chopped dried fruit, handled as above (I used dried apricots or you can use more raisins)
- ¼ cup honey
- ¼ cup molasses
- ¼ cup orange juice
- 2 tablespoons plus 2 teaspoons vegetable oil
- 1 teaspoon vanilla
- 1 cup finely shredded carrots
- 1 cup shredded potato (about 6 oz.)
- 1 cup apple juice
- 2 tablespoons sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 teaspoon brandy extract (If you prefer rum sauce, substitute rum extract.)
- Lightly oil the top of a double boiler or spray with cooking spray. Fill the bottom with 2 inches of water and place over medium heat.
- In a large bowl for stand mixer, combine flour, baking soda, xanthan gum, spices and salt. Mix well. Stir in the raisins and other dried fruit.
- In another bowl, combine the honey, molasses, orange juice, oil and vanilla. Note: whenever you are measuring honey or molasses--spray your measuring cup first! Makes it so much easier. Mix well. Stir in carrots and potato. Add the liquid to the dry ingredients and mix on low until combined. Place in top of double boiler.
- Cover, put over bottom of boiler, and simmer 2½ hours, or until set. I checked the bottom to be sure it didn't simmer dry--and added water only once in 2½ hours.
- Remove top pan from double boiler nd let pudding stand for 15 minutes. Run a knife around the edge, then invert on serving plate. Makes 8 servings.
- Combine all sauce ingredients in a small saucepan. Stir to dissolve cornstarch. Cook over medium heat until it comes to a boil. Continue to cook, stirring another 2 minutes. Spoon 2 tablespoons of warm sauce over each serving of pudding.