Christmas pudding

Name: Christmas pudding
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 14 servings
Ingredients: 100g Co-op currants or seedless raisins; 100g Co-op sultanas; 100g Co-op dried cranberries; 50g mixed peel; Zest and juice of 1 orange; Zest and juice of 1 lemon; 100ml Co-op Napoleon Brandy; 150g Co-op Fairtrade dark brown soft cane sugar; 1 cooking apple, peeled and grated; 150g ground almonds; 150g gluten free self raising flour, or gluten free flour with 1 tsp gluten free baking powder; 1 tsp mixed spice; 1 tsp cinnamon; ½ tsp allspice; 2 Co-op British free range eggs; 50ml Co-op vegetable oil, plus extra for greasing; 2 tbsp treacle

https://www.coop.co.uk/recipes/christmas-pudding

Vegetarian

This pud is filled with deep and intense fruit flavours

Feeds 14
Ready in 4 hours 20 minutes

Each serving contains

Energy
14%
1210kj 288kcal
Fat
Med 15%
10.7g
Saturates
Low 6%
1.2g
Sugar
High 34%
30.5g
Salt
Low 5%
0.29g

% of adult’s reference intake | Carbohydrates per serving : 40g

Ingredients
Method

Ingredients

100g Co-op currants or seedless raisins
100g Co-op sultanas
100g Co-op dried cranberries
50g mixed peel
Zest and juice of 1 orange
Zest and juice of 1 lemon
100ml Co-op Napoleon Brandy
150g Co-op Fairtrade dark brown soft cane sugar
1 cooking apple, peeled and grated
150g ground almonds
150g gluten free self raising flour, or gluten free flour with - 1 tsp gluten free baking powder
1 tsp mixed spice
1 tsp cinnamon
½ tsp allspice
2 Co-op British free range eggs
50ml Co-op vegetable oil, plus extra for greasing
2 tbsp treacle

Method

Put all of the dried fruit into a bowl along with the orange and lemon zest and juice, and the brandy
Stir well, cover and let sit for at least 2 hours, or overnight
Once soaked, mix in the brown sugar, grated apple and ground almonds
Add the gluten-free flour and spices, then stir to combine
Beat the eggs, oil and treacle together, then add to the bowl and stir until well combined
Grease a 2-litre pudding basin with oil and line the base with a circle of greaseproof paper
Spoon in the pudding mixture and smooth the top – there should be a 2-4cm gap to the top of the basin
Cover the basin with a large sheet of greaseproof paper, then a large sheet of foil
Wrap tightly and tie with string to secure, then form a handle so that you can lift it out after steaming
To steam the pudding, put a small saucer or heat-safe ramekin in the bottom of a very large, lidded saucepan
Lift the pudding onto the ramekin and pour boiling water around it, until halfway up the basin
Cover the pan and simmer over a low heat for 4 hours, topping up the water as necessary
Once cooked, lift the pudding out of the pan using the string handle