We were happy to take up the invitation to be part of StirUpSunday last week with Sainsbury's Bloggers. They had a special recipe by Dan Lepard for those with dietary requirements (restrictions) which sounded appetising. The recipe is Gluten Free, Dairy Free, Egg Free, Vegan and can be Nut Free if you omit the pecans.
The ingredients we used were -
100g dark brown sugar2 tsp mixed spice
1 tsp ground ginger
2 tsp Sainsbury's Taste the Difference Valencian Orange Extract
50ml orange juice
75ml golden ale (we used Green's gluten free)
50g golden linseed (blitzed to a powder in our hand blender)
200g mixed dried fruit
1 medium carrot, peeled and grated
100g pecans, chopped (leave these out if you want a nut free pudding)
200g glace ginger, chopped
50g plain flour (we used Dove's Farm Gluten Free Plain)
50g dairy free spread (plus more for greasing the pudding basin)
75g white bread, ground to soft crumbs (we used Genius Gluten Free seeded)
The linseed was blitzed ready for use and an orange was juiced.
The sugar, spices, orange extract, juice, ale and linseed were placed in a bowl before being mixed together (we used a hand mixer). Next we added the fruit, grated carrot, pecans and ginger and stirred them through before adding the flour and mixing.
Having melted the sunflower spread, it was added to the sugar/spice mix together with the breadcrumbs.
Sous Chef J had used some more sunflower spread to grease the pudding basin which was then filled.
This top was held in place by using string to go round the top of the basin - it was also used to make a handle and then the whole pudding was placed in a large pan, on top of a jar lid, and the pan was half filled with boiling water. The lid was placed on the pan and was checked regularly to ensure the pan did not boil dry.
After three hours of being steamed the pudding looked like this!
The pudding will be stored in a cool place before being steamed for a further three hours prior to serving.
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