Tomorrow marks the First Day of December and now its acceptable to start thinking of Christmas !!!
Last weekend saw the old age British tradtional of ‘Stir up Sunday ‘
The day we traditionally gather family round to stir a pudding and get ready for the start of the Christmas period
Of course this semi happened in The Cauldron but I was actually on my own with the cat and he’s not great with a wooden spoon 😂😂😂
But never the less the day was marked, but that doesn’t mean you cant make your pudding now or the next week !!
Obviously there’s quite a myriad of historical information out there but here’s a quick synopsis…..just for Molly 🙊🙊
The Christmas Pudding was first made out of meat !!!!! Boiled in an animals intestines !!! We’ve moved on from that to a muslin bag and then a pudding basin….thank goodness
Rumour has it Prince Albert aka Queen Victoria’s Husband started the tradition!! Looks like we think hes responsible for all our modern day traditions with trees and such frivolity !!!😂
Stir up Sunday is the last Sunday in the Christian Calendar before the start of Advent
Originally comprising of 13 ingredients, to represent Jesus and the 12 disciples. It’s now grown a little….especially if you are intolerant 😜
Family gather round and stir the pudding from East to West to represent the journey for the 3 wise men !!!
Trinkets such as coins for wealth, rings for marriage , thimble for spinster-hood 🙈where added, but I prefer to for go this as I value a trip not to the dentist !!!!😂😂😂😂
But now lets get back to the bake…… you really need to make this, if you are in the UK the offerings for decent affordable Gluten Free and not necessarily Dairy Free or Vegan Christmas Puddings are limited and they cost a bomb !!
This recipe has been developed over the time so please feel free to replace the GF flour with Wheat Flour and I have given the instructions for eggs if you dont need to replace them too
But I can safely say you don’t need to do a thing with the recipe as I make it…..no one will know and everyone can sit down together and enjoy this pudding
Yes once again you make this in advance so that it can mature !! the fact its dried fruit and high in sugars mean its well preserved !!! Infact it can last months if well wrapped
I just want to say I’m so pleased with how these pictures have turned out Im actually amazed !!
No way less 12 months ago , when I started the blog would I have thought I could achieved this, self taught and just trying.
I do need to thank The Other Half Steve for his ladling prowess
Okay lets make a Christmas Pudding !!!
Traditional Christmas Pudding GF, DF V
A Traditional Mix of Dried Fruit, Spices and Booze to Bring in Christmas Cheer
or can be made individually in 6 200 ml / 1/4 pt basins
Recipe can be halved to 1 pint bowl steam 1 hour and adjust cooking times as necessary
Ingredients
- 115 g Raisins
- 115 g Sultanas
- 115 g Currants
- 55 g Mixed Peel or Dried Apricots
- 115 g Carrots Grated
- 115 g Cooking Apple Grated ( I used Bramleys )
- 1 Orange Zested
- 1 Lemon Zested
- 100 ml Dry Cider
- 1 Tbps Black Treacle or Molasses
- 115 g Dark Brown Soft Sugar
- 115 g Gluten Free Plain Flour ( if not using your own blend I recommend Dove farm uk , Pilsbury US )
- 1tsp Xanthan gum ( omit if your flour blend has it in )
- 1/2 tsp Mixed Spice or Pumpkin Spice
- 1/2 tsp of fresh grated Nutmeg
- 1/2 tsp Cinnamon
- 115 g Ground Almonds
- 115 g GF Vegan Suet , I use Suma
- 85 g Dark Chocolate 70% ( check its GF and V please )
- 2 tbsps Cornflour
- 4 tsp Oil
- 1 tsp Baking Powder
- 2 Tbps Water
- Last four ingredients can be replaced with 2 eggs
Directions
- Weight out the dried in a large bowl and add the cider, leave for 30 minutes
- Cut two discs of parchment paper by tracing round the bottom and top of the basin
- Grease with oil and place the smaller disc in the bottom of the basin
- Grate the apple , carrot , zest the lemon and orange and add to the dried fruit and cider and stir in
- In a separate bowl add the Gluten Free flour, Xanthan ( if using ), mixed spice , nutmeg, and cinnamon whisk whisk together with a whisk
- Add the ground almonds and dark brown sugar and whisk until well combined
- Mix the Cornflour, oil , water and black treacle in a small bowl ( or treacle and egg if using eggs )
- Add the suet to the fruit mix and stir together
- Chop the chocolate and add to the fruit mix
- Mix the baking powder with the treacle mix and add the the fruit and stir in. now you know why its Stir up Sunday 😂 Stir in the flour /almond mix
- Place into basin or basins to lip and put large circle cut out on the top
- Cut a piece or parchment and a piece of foil big enough to well cover your bowl top…read the next few instructions before you cut
- Fold a pleat in the centre of the parchment and tin foil as below
- Place on top of each other with shiny surface on the foil face down on the work surface
- Flip over and place on the top of the basin with parchment underneath
- Took down and tie with kitchen twine
- Place a small saucer in the electric pressure cooker or one pot and fill with 200ml of water
- Place pudding inside and steam for 1 hour and 45 minutes. Or 1 hour 15 for small ones
- Take out and leave to cool, wrap the whole pudding in basin in one more layer of foil and leave to mature til Christmas
- To reheat Electric pressure cook for 30 minutes , boil and simmer for 1 hour or microwave for 8 minutes
( I use a Pro King and that is the meat setting, check manufacturers instructions for steamed pudding settings for your machine )
If you are using a the hob method make sure your water is half way up the side of the basin and simmer with lid on for 3 hours
if using a slow cooker cook on high for 8 hours with water to half way up basin
If you ever needed an arm workout you have just achieved it !!!!
I’ve given you as many variations for steaming and boiling as I can. Most things are at manufacturers advise but if you get stuck or worried give me a message and we can see if we can work it out together.
I need to thank Anne for her advise on some….so that’s someone else to blame as I always use my Pro King !!!! Thanks Anne 😂😂😂😂😂
You cant really over cook a Christmas Pudding unless you forget about it or don’t have enough water.
Right lets get on with the photos because I cant wait to show you !!! And the best bit we got to eat Christmas Pudding early !!!! I really don’t know why I don’t make it more often ( possibly the calories 😂😂😂😂😂)
The Tradition of Flaming a Christmas Pudding comes from The representation of ‘The Passions of Christ ‘ his mission as such !!!
Here the instruction guide , I’m not taking responsibility 🙈🙈🙈
https://www.bbcgoodfood.com/videos/how-light-christmas-pudding
It really does make a spectacle at the table, Steve heated ours over a candle on the table.
I do hope you have enjoyed my festive post 😍, and dont forget the Christmas cake if you’ve not already made it !!! You need to crack on
https://clarescauldron.com/2019/11/02/christmas-cake-is-mandatory/
Come back for the next few weeks and I will have you sorted with more Christmas bakes over the next 3 weeks to make your intolerant Christmas a success.
Please feel free to leave me a comment, or a like, it really does spur me on.
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Until next week……..Bye for now 💜💜💜
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Clares Cauldron 
Hello! What could we use in place of dry cider? I appreciate the recipe!! Thank you!
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You can use black tea , fruit cider or gluten free pale ale. And you are welcome. Hope that helps 💜
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