- Put the sultanas, currants, figs, prunes, apricots, cherries, and candied peel into a mixing bowl with the brandy. Stir together and leave somewhere cool overnight.
- The next day, add the suet, sugar, almonds, eggs, apples, orange zest, and mixed spice. Mix well, until thoroughly combined. Now sieve in the gluten free flour, and fold it in firmly, but without overmixing; stop once there are no more visible signs of dry flour.
- Grease the inside of a 1 litre pudding basin with butter. Add the mixture and level it with the back of a spoon. Top with a pleated circle of baking parchment and pop on the lid; if you’re using a ceramic basin, create the lid with a double layer of pleated foil, tied tightly to the basin rim with string.
- Steam for 4 hours (see cook’s notes). Cool completely. Cover with a fresh circle of baking parchment and a clean lid. Store in an airtight container, somewhere dark and cool, until Christmas. To reheat on Christmas Day, steam it for 3 hours.
If you don’t want booze in your pud, you can switch it out for apple juice or some strong tea – Earl Grey works best. Finding a steamer to fit such a large item can prove problematic, so you can simply sit it in your deepest pan with something for the basin to sit on; a shallow upturned bowl or ramekin works well. Make sure the boiling water comes halfway up the side of the basin.
Pop a lid on the pan, or cover with some tightly crimped foil, and then simmer, checking at regular intervals and topping up to make sure it doesn’t boil dry.
Recipe: Riverford Organic