Christmas pud with orange liqueur sauce
This pudding is rich, fragrant with spices and packed with dried fruit. Top it off with a sinful hot orange liqueur sauce and you've got a Christmas pud that's deliciously different as well as being dairy- and gluten-free
- Pudding50g (1 3/4oz) dairy-free spread
- 50g (1 3/4oz) dark brown muscovado sugar
- 50g (1 3/4oz) rice flour
- 150g (5 1/2oz) ground rice
- 6g sachet easy blend yeast
- 1/2tsp mixed spice
- 1/2tsp ground cinnamon
- 1/2tsp ground nutmeg
- 300ml (1/2pt) orange juice
- 2tbsp orange liqueur
- 1 small apple, peeled and grated
- 375g (13oz) dried mixed fruit (currants, sultanas, dates, apricots etc)
- Grated rind of one lemon and one orange
- Orange liqueur sauce
- 25g (1oz) dairy-free spread
- 5tbsp corn flour or rice flour
- 600ml (1pt) soya or rice milk
- Peeled rind of an orange
- 3tbsp sugar or maple syrup
- 5tbsp orange liqueur
- Grease the 1 1/2ltr (2 3/4pt) pudding basin with a little dairy-free spread.
- Mix sugar, rice flour, ground rice, yeast and spices together. Add the orange juice, margarine and apple. Mix together until smooth.
- Add the dried fruit, grated lemon and orange rind, mix well.
- Spoon the mixture into the pudding basin and tie on a double greaseproof lid. Steam for 2 hrs. Leave to cool and store until required. To reheat steam for 1hr.
- For the sauce, blend some of the soya milk with the rice flour to make a runny paste. Put the remaining soya milk in a saucepan with the orange rind and sugar and heat slowly to infuse the milk for 10 mins. Stand for 5 minutes then sieve to remove the orange rind.
- Put the milk into a saucepan and pour in the rice flour paste. Stir continuously until the mixture begins to thicken. Add the dairy-free spread and the orange liqueur and stir until blended. Serve hot over pudding.