Elly's Christmas Pudding

This is a very old English recipe that never fails. I have changed it a little because our family doesn't like the traditional pudding. One reason is we can't eat nuts, and another is that a friend we have Christmas dinner with each year cannot have wheat. So this is my recipe for an alternative Christmas pudding. It works well and doesn't fall apart like most gluten-free puddings, and you wouldn't know it's gluten-free. This pudding will keep well for up to a year or more. It also makes a good gift for Christmas. I've changed it to be gluten-free/nut-free and added spices, as Elly's original recipe didn't have any. So now this recipe has a little of Elly and a little of me in it. And of course, love.

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english

Preparing Time: 1 hour
Total Time: 7 hours
Served Person: 2

kid friendly winter christmas easy catering crowd dinner party gift make ahead oamc desserts love english vegan vegetarian white meat free tree nut free nut free contains gluten contains red meat shellfish free dairy free

Carbohydrate 401.147425 g
Cholesterol 170 mg
Fat 237.766795 g
Fiber 27.6973003687859 g
Protein 16.72001 g
Saturated Fat 131.721749 g
Serving Size 1 1 Large pudding (1756g)
Sodium 215.6635 mg
Sugar 373.450124631214 g
Trans Fat 18.2759725 g
Calories 3731 calories

desserts

Step-by-step

Mix all dry ingredents together, Add carrots and potatoes and mix well. you will need to get your hands into this one, to mix it. :)
Stir occassionally over 24hrs as the mix gets more moist.
Measure the mixture into basins, filling them three-quarter full, tie over with greaseproof paper then foil and Boil/steam for 5/6hrs
Once you have put the puddings on to steam, call you mother, or you daughter, or you sister or your aunty or cousin or good friend, and let them know that you have put your Christmas pupping on and that you are thinking of them, and of family and friends, and the love that binds you
On the day boil/steam for at least one hour to heat thoughly.
People frequently ask me, if I make the pudding in different sized bowls does the cooking time vary, NO, it does not, even if you split the christmas pudding mixture into 6 smaller bowls, cooking and reheating times REMAIN THE SAME.
On Christmas day, you will say to yourself "It was wort it!"

Operating without traditional suet requires a direct fat substitution. Lard provides the necessary melting point and saturated fat content to mimic suet's structural integrity inside steamed batters, though it lacks the specific flaky cellular structure of shredded kidney fat. Grated raw carrots and mashed potatoes introduce significant internal moisture that changes starch gelatinization during the five to six hours of boiling. Starch from the potatoes absorbs free liquid released by the sugar and fruit as the mass sits over a twenty-four-hour rest period. Resting the unbaked batter allows the flour and starches to hydrate fully before thermal processing begins, preventing the dense pockets of dry meal common in gluten-free baking. Steaming requires continuous water monitoring to prevent the pot from boiling dry over the multi-hour cook time. Dividing the batter into smaller basins alters neither the initial five-hour steaming requirement nor the one-hour reheating window on serving day, as heat transfer through dense, fruit-heavy puddings is governed by thermal conductivity rather than total mass. Storage for up to a year relies on high sugar content and thorough moisture sealing with greaseproof paper and foil barriers.

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Elly's Christmas Pudding

Ingredients

Nutrition facts

Step-by-step