Sunday, December 23, 2012

Allergy free rich Christmas pudding recipe (baked like a cake)

Don't be scared off by the number of ingredients or the lengthy instructions. This is based on a standard 3-4 part cake bake except that the result is a pudding.

Fruit mixture
  • 100g sultanas
  • 100g raisins
  • 100g dried pitted dates, chopped
  • 100g dried whole dessert figs, chopped
  • 50g dried apricots, chopped
  • 50g glace cherries, chopped
  • 30g glace peel
  • 20g glace ginger, chopped
  • ½ cup brandy
  • ½ cup Nuttlex
  • ¾ cup brown sugar, firmly packed
  • ¼ cup golden syrup
  • 2 tsps Orgran No Egg whisked with 60mls water until thick
  • 100g Lindt 70% dark chocolate, melted
  • ½ cup canned pie apple
  • 1½ cup Orgran all purpose flour, sifted
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
Baking and serving
  • Melted Nuttlex, to grease
  • Extra glace cherries for decoration
  • 2 tbs brandy, extra, to serve

Fruit mixture
  • Combine the sultanas, raisins, dates, figs, apricots, cherries, peel and glace fruit in a large bowl.
  • Place the brandy in a small heatproof bowl. 
  • Cover with plastic wrap and heat on high in the microwave for 1-2 minutes or until hot.
  • Pour the brandy over fruit mixture and stir to combine.
  • Cover with plastic wrap and set aside, stirring occasionally, for 30 minutes.
  • Use an electric beater to beat the Nuttlex, sugar and golden syrup in another large bowl until frothy and pale.
  • Slowly add the No Egg mixture and beat until combined.
  • Add the melted chocolate and fruit mixture, and stir until well combined.
  • Add the apple, flour, cinnamon, nutmeg and allspice. 
  • Stir until well combined.
Baking and serving
  • Brush a medium cake or Bundt tin with melted Nuttlex, choosing a cake tin that will just contain the pudding mixture.
  • If you wish to decorate the top of the pudding, place cherries about the bottom of the Bundt tin or over the top of the cake mix once poured into a cake tin.
  • Heat the oven to 160°C.
  • Spoon the pudding mixture into the cake or Bundt tin.
  • Cover with 2 layers of baking paper.
  • Tie a piece of un-waxed white kitchen string around the rim of the cake tin to secure the paper in place.
  • Cook for 110-120 minutes or until a skewer inserted into the centre of the pudding comes out clean.
  • Take the pudding from the oven and remove the baking paper and string.
  • Drizzle the pudding with extra brandy and set aside for 15 minutes if baked in a cake tin. Otherwise, allow the pudding to cool just enough to turn out of the Bundt pan, at which point drizzle the pudding with the extra brandy.
  • Turn the pudding onto a plate and cut into slices to serve.
  • Store wrapped in cling wrap. Place it in an airtight container and refrigerate.

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