Monday, November 21, 2011

Steamed Christmas Pudding



1 cup sugar
1/4 cup amaranth flour*
1/4 cup sweet rice flour*
1/4 cup garbanzo flour*
1/4 cup tapioca starch*
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 cup grated raw carrots
1 cup grated raw potatoes
1/4 cup raw grated apple
1 cup raisins
1 cup nuts, walnuts
1/2 tsp. fresh lemon zest
1/2 tsp. black walnut extract

Mix all ingredients together until moist. Place mixture in a prepared Pyrex bowl and cover with foil until secured. Put in a kettle of gently boiling water and cover with lid. Water should be 3/4 of the way up the side of the bowl. Steam for four hours, adding more water as necessary. Additional steaming is okay, but will result in an even darker pudding.

Serve with apple gravy (thickened apple juice concentrate with cinnamon added). To flame: soak sugar or sugar cubes in pure almond extract. Working quickly, place on top of pudding and light with a match. Take to table while flaming for a beautiful presentation.

*All-purpose flour may be substituted for the gluten-free flours given.

2 comments:

Marilyn said...

This sounds delicious! I have sent my sister your way, as her husband now needs to eat gluten-free. I hope she see this.

Barbara said...

This looks lovely, and not too difficult to make. I'd sure like to surprise my family with it one evening. A flaming dessert would bring great excitement around the table.

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