CHRISTMAS PUDDING IN A CLOTH
This cooking class is to teach you methods that will make your gluten free cookery successful, if you wish to
purchase the 'Step By Step' Recipe sheets go to the links above for more information. If you need utensils or
ingredients we can mail them to you, see the links above. Follow the instructions-
overbeating the butter and sugar with a mixer will cause the fruit to sink.
The tools you will need, calico pudding cloth, strainer, hook, basins, large boiler
Prepare the fruit in a large bowl as the recipe directions
and leave overnight to develop flavours.
Next Day 3/4 fill the boiler and place on heat
Place the pudding cloth in the boiler to heat
Lightly mix the butter (room temp) & brown sugar
with a wooden spoon
Add the golden syrup
Blend the flour and add it to the fruit
Add the flour, spices and crumbs to the fruit
Add the butter mix to the floured fruit
Lightly hand whisk the eggs
Add the eggs
Mix with a wooden spoon to combine all ingredients
The mixture should support the standing wooden spoon
Remove the hot cloth with tongs and drain.
Spread quickly over a bowl or colander
Sprinkle liberally with rice flour, make sure the cloth is well covered
as this is the skin of the pudding that prevents water entering the pudding
Scrape the mixture into the floured cloth
Place a small piece of foil at the top where the tie will be
Gather up the cloth and allow a finger of space before tying
securely with several rings of string. Make a loop for hanging.
Make sure the water is rapidly boiling then lower the pudding into the water,
replace the lid and keep boiling for the given number of hours
Hang the pudding until ready for use.
It can be made three months ahead.
Boil up again before carefully removing the cloth.
If you wish to flame the pudding, Warm some spirit before
pouring over the pudding to light.
This recipe is in the
Wheat Free World
or you can purchase a copy from my Cooking Class recipe Sheet on the Order Form