By this I certainly don’t mean devoid of pleasure! it is a tradition in our household to make Christmas puddings, but for this year I have decided to make a pudding that you can make just before Christmas and is made from ingredients that are cows milk protein, gluten, and wheat free plus Low FODMAP to ensure you have a symptom free Christmas. Everyone in the household would stir the pudding and a sixpence was often hidden inside, a nice surprise for someone on Christmas day. As long as you don’t choke on it that is!
120g wheat/gluten-free self-raising flour*
1 tablespoon cocoa powder** (gluten free, dairy free – see link below)
1 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon powdered ginger
1/4 freshly grated nutmeg
1 cap full of vanilla essence
100g dairy free margarine
1 tablespoon of treacle
grated rind of 1/2 lemon and 1/2 an orange
Juice of 1/2 an orange and 1/2 lemon
90g soft brown sugar.
2 tablespoons of dried blueberries
2 tablespoons of sultanas
*this recipe does not work well with flour based on chickpea and chickpea flour is a source of FODMAPs.
Weigh out and sieve the dry ingredients into a small bowl, add gluten substitute and mix well into the dry ingredients.
Generously grease a pint pudding basin
Weigh out margarine, treacle, soft brown sugar, lemon + orange rind, Lemon + orange juice, vanilla essence into a mixing bowl and using a hand mixer, mix well till the mixture is pale.
Add 1/3 of the egg and a tablespoon of the dry mix, mix well, if it looks like it is curdling add a little more flour. It will likely look like it is curdling so don’t be put off, just add some more flour. This recipe needs 2 eggs to stop it from crumbling, repeat till all the egg is used up.
Fold in the dry ingredients to the batter.
the pudding a stir – if you can drag them away from the tv. Add the batter to the pudding basin and cover the top with a grease proof paper lid tied with string, add a fold in the paper to allow room for the pudding to rise. Cover the whole dish with foil and steam for 1.5 hours. Serve!
If you follow a gluten-free diet then ensure your spice ingredients are gluten-free – supermarkets usually ensure these ingredients are labelled appropriately.
I found this really interesting blog on recipes from history with a plum pudding recipe – don’t try this at home it contains FODMAPs 😉