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A Gluten Free Christmas Pudding with 0% fat Masala Cream

Posted Aug 26 2008 11:19am
I dont have a particularly sweet tooth, but at certain times of the year such as Christmas, I can certainly develop one!!! The latest round of Sugar High Friday is quickly approaching and is being hosted by Zorra over at Kochtopf . The criteria is a sweet pudding as opposed to a savoury pudding. Arrrggghhhhh! Don't most puddings involve gluten? A lot do! So I had to think about this for a few days!

In my earlier days of living gluten free I often felt somewhat deprived at Christmas. That was in the days when gluten free Christmas pudding and Christmas cakes weren't really that available, and I wasn't particularly good at doing flour conversions in those days. Now however these products are available and I can handle conversions reasonably well ..... but my tastes in food have moved on. I prefer lighter food and don't particularly like the feeling of a heavy stomach

I'm the last person you would expect to come up with a recipe for a gluten free Christmas pudding, but heyho here it is! It is based loosely on an idea and a recipe on Delia Smiths website. I have slightly adapted the pudding recipe and the Marsala cream is a much lighter version of the Marsala Syllabub that Delia serves with it

For the Pudding

6 ox dried apricots, quartered

6 0z dried figs, chopped to roughly the same size as the apricots

6 oz dried prunes, chopped to roughly the same size as the apricots

6 oz large raisins

1 oz candied peel

2 oz glace cherries

1/4 level teaspoon mixed spice

Pinch nutmeg

1 small cox's apple, chopped with skin on

1 clementine, juice and zest

1 pint Marsala fortified wine

1 lemon, juice and zest

1 oz blanched almonds, whole

For the Marsala Cream

300 g 0% Greek yogurt

4 tsp Marsala fortified wine

2 tsp molasses sugar

To serve 8

Place all the pudding ingredients except the almonds in a large bowl, cover with a cloth and leave overnight

The next day, heat the oven to gas 1/2 degree / electric 240 / 120

While you are waiting for the oven to heat, pour everything from the bowl into a casserole, place on the hob and bring to a very slow simmer

Cover with a lid and place the casserole in the oven, leaving to cook, very slowly, for three hours

Leave to cool and chill in the fridge (this will keep for up to ten days)

Cut the almonds into slivers, you can toast the slivers at this stage, but mine were left untoasted

Place the Greek yogurt in a small bowl. In a seperate bowl, add the molasses sugar to the Marsala wine, leaving for a few moments to dissolve

Add to the yogurt, straining through a sieve if the sugar hasn't completely dissolved, mixing well to get a smooth creamy consistency

Place a small quantity of the pudding in serving glasses or dishes and top with the Marsala cream. YumYum!


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