- 150g raisins
- 150g currants
- 50g chopped mixed peel
- 130ml brandy
- 60g Gluten Free Flour Co Plain Flour
- 60g gluten free white breadcrumbs
- 100g gluten free suet
- 80g light brown sugar
- 1tsp mixed spice
- 1 orange, zested
- 3 eggs
- 130g grated eating apple
- 50g black treacle
Baking parchment, foil, string and cling lm
Line a 2lb pudding basin with baking parchment
Weigh out all the dried fruit into a bowl. In a pan, warm the brandy slightly and pour it on the fruit.
In another bowl, weigh out the flour and breadcrumbs. Add the suet, the brown sugar, the mixed spice, the orange zest and the treacle.
Beat the eggs in a small bowl and add to the flour and suet mixture. Now add the dried fruit and brandy and the grated apple.
Pour the mixture into the pudding basin. Cover with a piece of baking parchment. Make a lid for the basin from foil with a pleat in the centre. Tie on with string, making a handle.
Place in a large pan of hot water on top of a saucer or trivet.
Steam for 4 hours.
When it is completely cold, wrap in fresh baking parchment and clingfilm.
Store in a cool place for up to 3 months.
Download the recipe PDF here
Watch our YouTube video here