Christmas Pudding- Gluten-Free - cooking recipe

Ingredients

1 cup sultana
3/4 cup raisins
1/2 cup craisins
1 cup glace cherries, chopped
1/2 cup brandy
65 g fine rice flour
35 g cornstarch
20 g debittered soy flour or 20 g bean flour
60 g butter
1 cup brown sugar
2 cups fresh gluten-free breadcrumbs
1 teaspoon mixed spice or 1 teaspoon pumpkin spice
3 eggs
1/2 cup low-fat milk

Preparation

Grease and line a 1 litre pudding basin with baking paper.
Add the dried fruits and brandy to a large mixing bowl. Cover and refrigerate overnight.
Add the three flours to a mixing bowl and mix with a whisk to ensure they are well combined. Rub in the butter until the mixture resembles fine breadcrumbs. Add the soaked fruits, sugar, breadcrumbs and spice. Mix well to combine.
In a small bowl, lightly beat the eggs and milk. Add to the fruit mixture and mix to combine.
Pour the mixture into the pudding basin. Place the pudding basin in a large stockpot. Pour in enough water to the pot to come 3/4 of the way up the side of the pudding basin.
Bring the water to the boil, then reduce heat to a gentle simmer and cook the pudding for 2 to 3 hours. Check the water regularly to ensure it does not run dry.
If making ahead, the pudding may be resteamed for 1 hour on the day of serving. I've generally found also that a cook ahead pudding can be sliced and individual serves warmed in the microwave.