STEAMED CHRISTMAS FRUIT PUDDING.
1/2 cup quinoa flour
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp gluten free baking powder
1 heaped tsp ground cinnamon
2 tsp mixed spice
pinch of salt
3/4 cup quinoa flakes
1 cup brown sugar, tightly packed
675g mixed fruit
50g mixed peel
50g flaked almonds, chopped
grated zest of 1 lemon
grated zest of 1 orange
3 tbsp orange juice
2 tbsp treacle
2-3 tbsp brandy
2 extra large eggs, lightly beaten
125g butter, melted
Grease an 8-10 cup pudding basin with butter.
Sift together to the flour, bicarbonate of soda, baking powder, cinnamon, mixed spice and salt.
Mix in the quinoa flakes, sugar, mixed fruit (break up any lumps of fruit that may have stuck zest, orange juice, treacle and brandy.
Add the eggs and butter and stir well until evenly mixed.
Pour mixture into the prepared basin, pushing down well into the basin and flatten the top with the back of a spoon. Loosely cover the top of the pudding with a sheet of non-stick baking paper then cover the top of the basin with plastic wrap. Secure by using an elastic band to hold the plastic wrap in place.
Fill a large saucepan with enough hot water to come halfway up the side of the pudding basin and carefully place the pudding into the saucepan.
Reduce heat to a low simmer, cover saucepan with a lid and cook pudding for about 3 hours.
Remove from the saucepan and allow to cool in the pudding basin. Gently run a think knife along the inside of the basin to release the pudding then invert on to serving and serve with brandy custard.
You can serve the pudding cold or warm by re-heating in microwave. In can be prepared up to 4-6 weeks before serving. Please feel free to make extra for your favourite trainers.