Traditional British Gluten Free Christmas Pudding

Christmas Pudding is traditionally made two days before Christmas or before serving!

• Grease 2 1-litre pudding basins.
• In a large roomy bowl, mix together all the dry ingredients (sieved flour, breadcrumbs, salt, Christmas spice mix, dried and candied fruits and chopped almonds).
• Add the apples along with the lemon peel, lemon juice, eggs, soured milk and sugarbeet syrup and stir well. Add enough milk to create a soft, moist consistency.
• Divide the contents of the mixing bowl between the two pudding basins, cover with greaseproof paper and aluminium foil. Make a fold in the middle and secure with a string tied around the rim. Allow to rest overnight.
• Place the pudding basins in a pan with simmering water and steam for 4-5 hours. Top up the water from time to time.
• Carefully remove the basins from the pan and allow to cool. Remove the foil and the greaseproof paper and replace these with fresh foil and paper.

Before serving:

• Heat for a further 2 hours. Serve with brandy butter.