Ingredients

• 100g/3½oz raisins
• 100g/3½oz currants
• 50g/2oz sultanas
• 50g/2oz prunes
• chopped
• 50g/2oz apricots or figs
• chopped
• 25g/¾oz fresh or dried mixed peel
• 50g/2oz flaked almonds or
• if you cannot eat nuts
• sunflower seeds
• 150g/5oz fresh pear
• puréed in a food processor
• with the skin on
• 1 level teaspoon each of ground ginger and cinnamon
• ½ level teaspoon ground mace
• 25g/1oz gluten-free vegetable suet
• 2 eggs OR if you cannot eat eggs
• 2 heaped tsp of wheat-free and gluten-free baking powder
• 150ml/5fl oz of apple or pear juice OR 100ml/3½oz apple or pear juice and 50ml/2fl oz brandy
• 100g/3½oz gluten-free and wheat-free flour OR 50g/2oz each of gram flour and 50g/2oz of rice flour

Directions

• Mix all the dry ingredients together in a large bowl.
• 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.
• Sieve the flours together with the baking powder (if you are using it instead of the eggs).
• Fold the flour very thoroughly into the fruit.
• Spoon the mixture into a pudding basin
• cover with doubled greaseproof paper and tie with a string or rubber bands.
• 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.
• Remove basin from the pot
• discard the greaseproof paper and cover it with new. Allow to cool
• then store in a cool larder.
• To serve
• re-steam for 1-2 hours or reheat in a microwave for 3-5 minutes.