Christmas Pudding

This rich, moist Christmas pudding may be prepared up to 7 days in advance and stored refrigerated. Reheat in the microwave or by re-steaming and serve accompanied by Vanilla Custard or Ice cream.

For Nut free, use rice crumbs

Serves 8

3 heaped teaspoons egg substitute (No Egg or Egg Like brands)

5 tablespoons (75 mL) water

50 g dairy-free/soy-free margarine (Nuttelex brand)

100 g soft brown sugar

Zest of 1 orange

200 g natural raisins (chopped if large)

200 g natural sultanas

150 g diced dates

50 g currants

75 g mixed peel

75 g almond meal or 20 g rice crumbs (Orgran brand)

100 g baby apple (Heinz brand)

1/2 teaspoon bicarbonate of soda

125 g gluten-free/wheat-free plain flour (Orgran brand) sifted

2 teaspoons mixed spice

½ teaspoon xanthan* or guar gum

150 mL  unsweetened apple juice

Mix the egg substitute and water to form a smooth paste. Set aside. Very lightly grease a 1-litre capacity Pyrex pudding basin.
Cream the margarine, orange zest and sugar together in a bowl. Stir through the egg substitute paste. Add all the remaining ingredients except the apple juice and mix to combine. Stir through the apple juice. Spoon into the basin and smooth the top.

Cut a circle of baking paper with a diameter at least 8 cm larger than the diameter of the top of the basin. Make a pleat in the middle and secure over the top of the basin with string.

Cover with foil and place in a pan and fill with water to half way up the side of the basin. Bring to the boil, cover and reduce heat until simmering steadily. Cook for 1 1/4 hours.

Remove the basin from the pan. If serving immediately, set aside in the bowl for 10 minutes before turning out onto a plate to slice and serve with hot custard or ice cream

If storing, set aside to cool in basin. If reheating in a microwave, remove foil and paper covers and turn the pudding out onto a plate. Recover with a double layer of plastic wrap and refrigerate. Allow to warm to room temperature before reheating in the microwave for 7 - 8 minutes on full power, or until hot. Serve immediately.

If reheating by steaming, leave the pudding in the bowl to refrigerate. Allow to return to room temperature before steaming as described in Step 3 for 30 - 40 minutes. Turn out onto a warmed plate to serve.

*   Xanthan gum – is produced from the fermentation of corn sugar and is used as a thickener, emulsifier and stabiliser in foods such as dairy products and salad dressings. It also acts as a binder in gluten-free flour mixes when used in baking. Xanthan gum can result in abdominal discomfort if used in large quantities and in the absence of an adequate fluid intake given its ability to absorb fluid. For people with a corn sensitivity, xanthan gum can be replaced on a weight for weight basis by guar gum. Available from health food shops and the Coeliac Society.

*   Guar gum – is a white to yellowish, odourless powder that is made by grinding the seeds from the guar plant, a member of the legume family. It is used in commercial food processing, cosmetics and pharmaceuticals as an emulsifier, thickener, and stabiliser. A common ingredient in ice creams where it prevents the formation of large ice crystals. Guar gum dissolves readily in hot water and unlike cornstarch and other thickening agents does not require cooking to thicken a liquid. Available from health food shops.

Makes 50