HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

A90D231B-2146-477A-A792-D364E468FCDA_1_201_a_edited.jpg

Gluten Free Figgy Pudding

Oh this figgy pudding is an utter delight. Soft, moist, slightly sticky and the right kind of sweet. If you've been missing a decent Christmas Puddings, well look no further. Dare I say the this is BETTER than my memories of "the real thing".


You can mix it up almost all you like. Just keep your total weight the same. Like mixed peel? Reduce the amount of another fruit and add peel to that same weight. Prefer cranberries? Awesome! Change out the sour cherries for cranberries.


But. For the best results, keep the date and dried fig ratios exactly as they are. It is these two ingredients that have added to the lovely stickiness and balance of the pudding sweetness.


I used molasses in my pudding however you can also substitute for golden syrup.


Jump to the recipe




Recipe

Gluten Free Figgy Pudding

Serves 8 : This recipe requires a 1.5 litre (6 cup) pudding basin.


Ingredients:

75 grams dried sour cherrries

160 grams sultanas

110 grams raisins

70 grams pitted dried dates, chopped

100 grams dried figs, chopped

35 grams slivered almonds

100 grams water

80 grams soft brown sugar

100 grams unsalted butter

65 grams muscat or brandy

30 grams molasses or golden syrup

⅓ cup orange juice (juice of half a large orange)

150 grams gluten free SR flour

1 teaspoon mixed spice

¼ teaspoon all spice

1 teaspoon baking powder

60 grams almond meal

¼ teaspoon salt flakes (omit if using salted butter)


Method:


1. Add the water, sugar, molasses and brandy in a large saucepan

2. Stir over a low heat until the butter is melted

3. Add the fruit and nuts to saucepan with the melted butter mixture

4. Simmer on low heat approximately 5 minutes, until the mixture is heated through and the fruit is plumped up a little

5.Transfer the fruit mixture to large heatproof bowl and allow to cool to room temperature

6, Grease a 1.5 litre pudding bowl and line the base with a round of baking paper

7. Weigh all dry ingredients into a bowl and mix lightly with a fork to combine.

8. Once the fruit mixture is cooled, add the orange juice and combine

9. Add the dry ingredients into the fruit mixture and stir to combine

10. Spoon the pudding mixture into the prepared pudding bowl, smoothing the surface.

11. Cover the pudding with a round of baking baking cut to cover the inside top of the bowl

12. Grease the foil and cover the bowl greased side down

13. Secure the foil in place tightly with kitchen string

14. Place a saucer upside-down in the bottom of a saucepan large enough to fit the pudding basin comfortably with room around the side. Make sure to use a saucepan with a tight-fitting lid.

15. Place the pudding bowl in the saucepan with enough boiling water to come halfway up side of the bowl

16. Simmer, covered, for 6 hours, replenishing water as necessary to maintain the water level.

17. Remove from the water and rest for 10 minutes before turning the pudding out and serving.


111 views0 comments

Recent Posts

See All