Ingredients:
Dry
* 100g raisins
* 100g currants
* 50g sultanas
* 50g prunes, chopped
* 50g apricots or figs, chopped
* 25g fresh or dried mixed peel
* 50g flaked almonds or, if you cannot eat nuts, sunflower seeds
* 150g fresh pear, puréed in a food processor, with the skin on
* 1 level tsp each of ground ginger and cinnamon
* ½ level tsp ground mace
* 25g gluten-free vegetable suet
Wet
* 2 eggs OR if you cannot eat eggs, 2 heaped tsp of wheat-free and gluten-free baking powder
* 100ml apple juice and 50ml brandy
For the flour
* 50g of gram flour
* 50g of rice flour
Method:
1. Mix all the dry ingredients together in a large bowl.
2. Beat the eggs (if you are using them) with the juice and brandy if you are using it and stir it into the dry mixture.
3. Sieve the flours together with the baking powder (if you are using it instead of the eggs).
4. Fold the flour very thoroughly into the fruit.
5. Spoon the mixture into a pudding basin, cover with doubled grease proof paper and tie with a string or rubber bands.
6. Put the basin in a deep pan, pour in water to halfway up the bowl, cover the pan tightly and simmer for 4-5 hours, checking the water level       periodically.
7. Remove basin from the pot, discard the grease proof paper and cover it with new. Allow to cool, then store in a cool larder.
8. To serve, re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].