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NO ADDED SUGAR |
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GLUTEN FREE |
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LOWER GI |
Perfect Sweet™ Gluten Free Christmas Pudding
This is a great Christmas pudding for people who do not start their Christmas preparations until the last minute.
It can be made a week before Christmas as it does not need time to mature to improve the flavour because it is
baked for 30 minutes at 150°C after the first boiling step (see method). It has the added health benefits of no
sugar laden, artificially coloured glace fruit and it sweetened with natural sugar free Perfect Sweet. The
cake is much healthier and is still delicious.
Ingredients
250g raisins
300g sultanas
200g currants
1 cup chopped figs
1 teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon black pepper
250g butter or suet
200ml brandy
½ cup hot milk
½ cup sherry
5 eggs
½ cup Perfect Sweet xylitol
½ teaspoon salt
300g gluten free bread crumbs
(Remove crust from a gluten free loaf and process into crumbs in a food processor)
Method
Mix fruit, butter or suet with spices and brandy, cover and refrigerate overnight.
In a large mixing bowl, soak breadcrumbs with hot milk and sherry. In another bowl
beat eggs with Perfect Sweet xylitol and salt until pale. Stir into breadcrumb mixture.
dd soaked fruit and mix well.
Turn into well-greased pudding basin (2½ litre capacity). Cover with greaseproof paper and
secure tightly with string. Place the basin into a large pot filled with water three quarters
of the way up and cover with lid. Bring water to the boil and simmer for 6 - 7 hours. Check
water level frequently and add more if required.
Remove basin from pot. Remove greaseproof paper and bake pudding for 30 minutes at 150°C.
Boil pudding for a further 2-3 hours on the day of serving.
Serve with Perfect Sweet Brandy Butter.
Perfect Sweet™ Brandy Butter
Ingredients
6 tablespoons soft unsalted butter
3 tablespoons Perfect Sweet™ xylitol
6 tablespoons brandy
Method
Whip butter with Perfect Sweet™ xylitol until pale.
Add the brandy very slowly a tablespoon at a time and beat well after each addition. (This prevents butter from splitting)
Can be frozen until required.
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