Stuart’s Gluten Free Simnel pudding

Simnel Cake is a British Easter tradition. I decided to take the cake recipe and convert it to make a Simnel Pudding, because everyone needs some pudding in their life!

Makes 1 large pudding. You can double the quantities to make 2.

  • 250g/8oz mixed dried fruit
  • 25g/1oz stem ginger (finely chopped or grated)
  • 1/2 lemon (zest and juice)
  • 1/2 orange (zest and juice)
  • 50g/1.75oz ground almonds
  • 50g/1.75oz buckwheat flour
  • 50g/1.75oz white rice flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tbsp mixed spice such as pumpkin pie spice
  • 1/2 tsp ground ginger
  • 125g / 4oz / 1 stick soft butter
  • 125g / 4oz brown sugar
  • 2 large eggs, beaten
  • 1 portion marzipan
  • 2 tbsp dark rum or bourbon (optional)
  • 1-2 tbsp marmalade or apricot jam
  • Butter up your pudding basin.

    Put all the dry ingredients in a large bowl and mix or sift to combine. In a small bowl add all the fruit, ginger, zest and juices and stir to combine.

    Cream the butter and sugar. Blend in the flour and eggs in roughly 3 additions. Stir in the fruit and juices.

    Split the marzipan into 2 roughly equal portions. Pour half of the batter into the pudding basin. Form a rough disk with half of the marzipan and press gently onto the batter. Pour the rest of the batter on top of the marzipan disk. Steam for 2 hours.

    Pull the pudding out of your steamer. Pour the rum or bourbon on top, if using. Allow the pudding to cool for 20 to 30 minutes then turn out and brush with the marmalade or jam.

    Roll out the remaining marzipan to drape over the narrow top of the pudding. Use your hands to gently form the marzipan into a covering over the pudding.

    If you want to add a finishing touch, put the marzipan covered pudding under the broiler just until the top starts to brown, then serve.

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