Gluten-free Christmas pudding recipe
 Yes, a Christmas pudding that's free from: dairy, wheat, gluten and soya; plus it can easily be made egg and nut free, too. 100g/3½oz raisins100g/3½oz currants50g/2oz sultanas50g/2oz prunes, chopped50g/2oz apricots or figs, chopped25g/¾oz fresh or dried mixed peel50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds 150g/5oz fresh pear, puréed in a food processor, with the skin on1 level teaspoon each of ground ginger and cinnamon½ level teaspoon ground mace25g/1oz gluten-free vegetable suet 100g/3½oz raisins 100g/3½oz currants 50g/2oz sultanas 50g/2oz prunes, chopped 50g/2oz apricots or figs, chopped 25g/¾oz fresh or dried mixed peel 50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds 150g/5oz fresh pear, puréed in a food processor, with the skin on 1 level teaspoon each of ground ginger and cinnamon ½ level teaspoon ground mace 25g/1oz gluten-free vegetable suet 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder 150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour Method Mix all the dry ingredients together in a large bowl. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Sieve the flours together with the baking powder (if you are using it instead of the eggs). Fold the flour very thoroughly into the fruit.Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically.Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder.To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes. Mix all the dry ingredients together in a large bowl. Mix all the dry ingredients together in a large bowl. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Beat the eggs (if you are using them) with the juice and brandy, if you are using it, and stir it into the dry mixture. Sieve the flours together with the baking powder (if you are using it instead of the eggs). Sieve the flours together with the baking powder (if you are using it instead of the eggs). Fold the flour very thoroughly into the fruit. Fold the flour very thoroughly into the fruit. Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Spoon the mixture into a pudding basin, cover with doubled greaseproof paper and tie with a string or rubber bands. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level periodically. Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder. Remove basin from the pot, discard the greaseproof paper and cover it with new. Allow to cool, then store in a cool larder. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.