Gluten free Christmas Pudding!

Have you managed to make your Christmas pudding yet – I’m doing mine today!! I need to make it gluten free for several members of our Christmas dinner gang. So here’s a fabulous, moist, and gluten free treat that will tempt you even if the temperature is 37.7778 degrees Celsius in the shade (that’s 100 degrees in ‘old’ terms!).

This pudding can be made 2 weeks ahead if covered in the fridge. Just reheat the pudding in the basin when you’re ready to serve.
This is a really delicious, and easy to make pudding, so I hope you enjoy!

 
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Steamed Sago Christmas Pudding
A moist and delicious gluten free Christmas pudding using Sago.
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Ingredients
  1. 1/4 cup sago
  2. 1 cup milk (I use lactose-free)
  3. 15g butter (or an olive oil spread)
  4. 1 cup brown sugar, firmly packed
  5. 1 egg
  6. 1 cup (150g) mixed dried fruit
  7. 2 cups (200g) stale breadcrumbs (I use G/F bread)
  8. grated rind of 1 lemon
  9. 1/4 teaspoon bicarbonate of soda
  10. 1 tspn mixed spice
  11. 1 tspn cinnamon
  12. 1 tspn vanilla
  13. 1 tblspn brandy
Instructions
  1. Combine sago and milk in a small bowl and let stand for 1 hour.
  2. Beat butter, sugar and egg in a small bowl with a mixer until light and creamy.
  3. Transfer this mixture to a larger bowl and stir in fruit, breadcrumbs, rind, soda, spices, brandy and sago mixture and mix well.
  4. Lightly grease a 4-cup capacity pudding basin or earthenware pudding bowl, and pour mixture in.
  5. Cover basin with paper and foil, tie securely with string and cover with basin lid (if using one).
  6. Place basin in a saucepan with enough boiling water to come halfway up the side of the basin. Cover and simmer for about 3 1/2 hours, or until cooked, replenishing water as it evaporates.
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DID YOU KNOW….?

  • Sago is often sold as ‘Seed Tapioca’ although it’s not a seed and I’m not sure if it’s sago or tapioca! Both are starch extracts, but from different plant sources.
  • ‘Sago’ is from the pith, or middle part, of the trunk of a Sago Palm, whereas ‘Tapioca’ comes from the tubers of the Cassava, a popular tropical plant.
  • In the case of sago, the starch is obtained from the trunk of the palm by washing the starch kernels out of the pulverized pith with water.
  • Tapioca is made from the starchy flour produced from treated and dried cassava root.
  • Both sago and tapioca are produced by separating the starch from the plant, and then making a gooey dough. The dough is then forced through a sieve to make the ‘beads’ or ‘pearls’.
  • Both sago and tapioca require soaking or cooking until the beads become translucent.
    The good news is that both is gluten-free and can be used to make many delicious desserts!I hope you enjoy this recipe and have a wonderful Christmas and exciting New Year!

    Cheers,
    Amanda

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