Gluten Free Old Fashioned Christmas Pudding Food

CHRISTMAS PUDDING- GLUTEN-FREE

Steps:

• 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.

HONEY JOYS -GLUTEN FREE

Steps:

• Preheat oven to 150°C ( 300°F ) Prepare patty/cupcake pans with paper cases.
• Heat buter, sugar and the honey until frothy. You can use a saucepan or the microwave for this step. This will form a soft toffee.
• Add cornflakes and mix until well combined.
• Spoon into patty cases and bake for 5-10 minutes. Be careful not to burn them.
• The Honey Joys will set as they cool. The amount you make will depend on the size of the patty cases used. For children it is better to make smaller sized in preference to large.
• Store in an airtight container.

GLUTEN/DAIRY/SUGAR FREE CORN PUDDING

Steps:

• Mix ingredients thoroughly and place in greased casserole dish.
• Preheat oven to 350 degrees.
• Bake 45 minutes or until the center is firm.

DAD'S GLUTEN FREE - OLD SCHOOL CHICKEN CUTLETS

Steps:

• Here's the key to the whole recipe... Pay attention!
• Chicken cooks quickly when sliced real thin so fry cutlets at med-high heat, 3 minutes on each side...
• If you need further convincing to cut your cutlets very thin, then think of this fact. The less time the chicken cooks in oil, the less the calories retained after draining and patting dry.
• If your kids are like mine, they'll be asking for this every other day, so try and reduce fat every chance you get.
• Onto the instructions....
• Defrost breasts only ¾ through. You'll need the additional stability to cut very thin slices. Need good knife and a steady hand, but practice helps all skill levels.
• 2 Lbs Chicken Breast (1 Breast = 6 cutlets = 1/4th inch (.250) thick slices).
• Pour the 4 cups of Canola Oil into a large frying pan. You're really looking to have the oil reach 1/2 inch from the bottom of the pan. The chicken needs to cook thoroughly and quickly.
• Set burner under frying to med-high. Test Oil in 5 minutes by placing one of your smaller pieces in the pan. if the cutlet looks like it is cooking evenly and as quickly as required, then add additional pieces. Not too many at a time. Patience is key.
• Open first gallon-size Ziploc and crack in three eggs. Blow up the bag, by closing almost completely. Pretend you're blowing up a balloon. Close the seal and shake. Eggs mixed super fast. Insert all sliced chicken; seal shake (carefully), Set aside.
• Put all dry ingredients in second bag.
• Add egged chicken no more than 3 at a time. Flour mix can get glutinous if too much egg is added at once. Seal and shake vigorously until coated lightly throughout.
• Place in hot oil.
• The rest is all up to you. Be careful. Watch your cutlets, no more than 3 minutes on each side.
• When you have drained all excessive oil, put them in a pan and place in the oven at 325 degrees for 15 minutes. This will finish up the cooking if you cut them too big and release excess oil.
• Enjoy.
• (Recipe approved by my Gluten Free Family).

CHRISTMAS PUDDING

Steps:

• Mix the dried fruits with the lemon and orange zest and juice in a large bowl. Leave for 10-12 hours to soak.
• In a separate large bowl, mix the butter and sugar together until smooth. Stir in the eggs until combined. Add the breadcrumbs, flour, baking powder, salt and mixed spice and stir together until just combined.
• Pour the contents of the dried fruit bowl into the batter and gently mix to combine.
• Pour into a greased 6-cup pudding basin (or a heatproof mixing bowl). Cover with a piece of baking paper and secure around the top with cooking twine. Lower into a large pot half-filled with simmering water. Cover the pot and leave on the stove to simmer, steaming the pudding, for 5 hours. Keep an eye on it as it steams, topping it up with more water as needed.
• Leave to cool then store in a cool part of the house for up to 7 days. When you're ready to eat it, just steam again for 1 hour. Tip out onto a serving platter and serve warm with whipped cream.

GLUTEN-FREE CHRISTMAS PUDDING

Steps:

• In a large bowl, mix the currants, raisins, candied peel, glacé cherries, mixed spice, nutmeg, orange zest and juice, the lemon zest and brandy together. Cover with a clean tea towel and leave to soak overnight.
• The next day, put an upturned saucer or trivet in the bottom of a deep, wide saucepan and half-fill the pan with water. Bring to a simmer over a low-medium heat. Oil a 1.5-litre pudding basin and line the base with a circle of baking parchment.
• Stir the flaked almonds, apple, ground almonds, baking powder, flour, breadcrumbs, sugar and eggs into the bowl of dried fruit using a wooden spoon. Tip the mixture into the prepared basin, packing it in with the back of the spoon, then cover the surface with another circle of parchment. Cover the basin with sheet of baking parchment, followed by a double layer of foil, then secure it around the rim with kitchen string. Tie on a loop of string to make a handle. Carefully lower the basin onto the upturned saucer in the pan of simmering water and cover with a lid. Cook for 6 hrs, topping up with boiling water from the kettle if needed to ensure the water doesn't boil off below the halfway line.
• Once the pudding is cooked, remove the basin from the pan and leave to cool completely. Remove the pudding from the basin, wrap well in baking parchment and foil and store in a cool, dark place for up to three months. To reheat, return the pudding to its basin, cover as before and lower into a pan of simmering water. Cover and warm through for 1-2 hrs, then remove and serve with brandy cream.

GLUTEN FREE OLD FASHIONED CHRISTMAS PUDDING

Steps:

• If making sour milk, mix your vinegar and milk together before you start and let sit for 5 minutes.
• Place ground suet and raisins in a large bowl. Mix with dry ingredients.
• Add wet ingredients. Dough will be stiff.
• Place in buttered pan. Cover tightly with wax paper or a cover. Place in a steamer for 2 hours or in a pressure cooker for 30 minutes with steam flowing in cooker with 5 pounds of pressure.
• Serve with Sweet and Sour Sauce. Recipe follows as follows:.
• Mix sugar, cornstarch, nutmeg, and butter in a medium sauce pan.
• Add liquid ingredients.
• Over medium heat, bring to a boil and cook until sauce thickens.
• Serve over warm Christmas pudding.