Ingredients
GF, DF,RSF Christmas Pudding
- 750ml bottle Cream Sherry
- 500 grams sultanas
- 200 grams crushed walnuts
- 100 grams Glaced Cherries
- 500 grams Pitted Prunes or Plums
- 7 eggs
- 1/2 cup golden syrup, (or maple Syrup)
- 2 cups Gluten free plain flour
- 4 cups Gluten Free SR Flour Mix
- 250 grams Butter, (or Coconut oil)
- 2 teaspoons baking powder
- 2 teaspoons Cinnamon.
- 2 teaspoons Nutmeg
- 2 teaspoons Ground Cardamon powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak fruit in sherry for a min 4 hours in a large bowl. Overnight is better. Mix dry ingredients together
"Closed lid" 30seconds speed 4. Place in a large bowl and set aside. Beat eggs "Closed lid" 1 minute speed 5. Add to dry ingredients.Mix all ingredients together with a wooden spoon until well mixed. For cake; Bake in the oven for 2hours on 140degrees. For pudding; spoon onto baking paper in a large ball then wrap in calico and tie at top, suspend in large saucepan and simmer in water for 7 hours, keep filling with water every 20 mins. Make sure water doesn’t enter the top of the tired area of the calico as you don’t want water getting into the pudding. Larger puddings may take up to 10 hours. Makes one 2.7kilo pudding which serves 8-10. Serve with cream and or warm custard.
Soak fruit and nuts in Sherry
Spoon onto a layer of baking paper placed on top of a sqaure piece of calico
suspend using chopsticks in a large pot of water
tie up and suspend to cool, place a bucket underneath to catch drips
Serve with fresh fruit
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Pudding Mix
Tip
• When I purchased the products at ALDI the puddings were much better then the brands I purchased at Coles and Woolworth's. This included the flour and particularly the prunes • Make sure the Sherry is reasonable quality as you don’t want to waste these expensive ingredients and use a cheap Sherry as it ruins the taste. • Make sure when steaming the pudding that they don’t touch the bottom of the saucepan and have water around them at all times. • Halving and doubling ingredients never seemed to be successful. Make up the mix first then add them together to make a larger pudding. • Pudding is cooked when a skewer is inserted and removed cleanly. • Don’t over cook the pudding. If anything it is best being cooked 90% and re-steaming for an hour or two on the day you serve it. • Once cooled, keep in the fridge wrapped in grease proof baking paper then cover with a damp tea towel turning daily as the pudding will seep and turning will keep the texture even. • Eat within 2-3 weeks and remember there are no preservatives so it wont keep like a store purchased one
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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