Gluten Free Drambuie Christmas Pudding with Salted Caramel
A delicious gluten-free alternative to a traditional Christmas pudding, with a salted caramel centre that is both decadent and show stopping.
- Preparation Time50 minutes + Freezing time
- Cooking Time2 hours 30 minutes with reheating time
FOR THE CARAMEL CENTRE
- 80ml single cream
- 100g Dulce de Leche
- 1 tsp sea salt
- 1 tbsp Drambuie Whisky Liqueur
FOR THE PUDDING
- 150g sultanas
- 100g raisins
- 50g dried cherries
- 50g dried apricots, chopped
- 1 cooking apple, peeled and grated
- 100ml Drambuie Whisky Liqueur
- 50ml apple juice
- 100g unsalted butter
- 125g light brown soft sugar
- 1 tbsp treacle
- Zest of 1 orange
- 2 large eggs
- 125g gluten-free plain flour
- 50g fresh gluten-free breadcrumbs
- 1.5 tsp ground cinnamon
- 1.5 tsp mixed spice
- 0.5 tsp ground nutmeg
1. To make the caramel centre, beat together all the ingredients and place in the fridge until it’s pliable enough to shape into a ball. Place on a piece of greaseproof paper inside a lidded container and freeze. This can be done in advance.
2. Place the sultanas, raisins, cherries, apricots and grated apple into a bowl. Pour over the Drambuie and apple juice, stir well and leave to soak overnight.
3. Prepare a 1L pudding basin by greasing the basin with butter, then lining the bottom with a circle of greaseproof paper.
4. In a large bowl beat together the butter and sugar until pale and fluffy. Beat in the treacle and orange zest, followed by the eggs, one at a time. Stir in the gluten-free flour and gluten-free breadcrumbs and spices. Fold the fruit and the liquid into the mixture.
5. Spoon half of the mixture into the prepared pudding basin. Place the frozen salted caramel ball into the centre and then cover with the remaining pudding mixture.
6. Place a piece of greaseproof paper with a layer of foil on top of the basin, folding a pleat down the middle to allow the pudding to expand. Use a piece of string to secure the pleated paper just below the outside rim.
7. Place the pudding basin on top of a trivet or an upturned heat-proof saucer in a large saucepan. Fill with enough water to come halfway up the sides of the basin, place on a lid and bring to the boil. Steam for 2 hours 30 minutes, topping up the water as needed. Once cooked, remove from the water and set aside to cool completely before storing the fridge overnight.
8. To reheat, steam the pudding in the same way for 1 hour and 30 minutes, or until hot. Turn out to a serving plate.