How to make gluten-free Christmas pudding?

Cream butter and sugar together. Add eggs one at a time and beat well in between.

Add all remaining ingredients and mix well.

Prepare pudding cloth by rubbing extra flour into it. Use a cloth, flour side away from the bowl, to line a pudding basin. Place mixture into cloth

Gather the cloth up and twist it slightly. Using cooking twine, tightly seal the cloth. Ensure that all edges are above the knot.

Bring a large saucepan of water to a boil. Place a saucer upside down in the pot, and rest the pudding basin on the saucer. Ensure that all the cloth is on top of the pudding and none is in the water. The water should be halfway up the bowl. Place a tight-fitting lid on. Check the pot every half hour to ensure there is sufficient water in it.

This recipe makes an 8-cup pudding bowl and it can easily be divided into smaller bowls. A 4-cup pudding bowl will need to steam for 3 hours initially and then 1 hour before serving.

Once the initial steaming is complete, remove the pudding from the water, and allow it to cool to room temperature. Store them in the fridge or place them in a cool part of the house.

Serve with custard and brandy sauce. Enjoy!