Gluten Free Pudding:
Gluten-Free Christmas Pudding w/ Caramel Sauce
Courtesey of The Ruby Range
Find a host of gluten-free recipes and gluten-free products at therubyrange.comBake this gluten-free Christmas favorite in mini loaf pans. Gluten-free
baking always works best in smaller pans. I use a pan with 8 linking mini pans. If using Ruby Range Basic Mix, make this the day before you plan to serve it; the pudding will taste better and you will be saved another last minute task.
2 cups dried plums (prunes), 1/4 to 1/2-inch diced
1/2 cup boiling hot water
1 1/2 cups Ruby Range Basic Mix
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon Ruby Range Gluten-Free Spice Blend
1/2 cup butter
2 large eggs
1/2 cup chopped walnuts
2 Tbs milk or as needed for the right consistency batter
Preheat the oven to 350 degrees. Line each of the mini loaf pans with parchment paper.
Put plums in a bowl. Pour boiling water over the plums and let it sit to
rehydrate. In a separate bowl mix the dry ingredients, flour, baking powder, salt and spices. Cream butter and sugar together, add eggs and beat until fluffy. Mix in plums, water and nuts. Add dry ingredients. Mix enough milk to make a soft batter.
Pour batter into pans and bake about 25 minutes or until a toothpick
inserted in the middle comes out clean. Cool in the pan for about 5 minutes then remove loaves and cool on a rack.
Serve with warm caramel sauce.
Caramel Sauce
1/2cup butter
1 3/4 cups brown sugar
1 tsp corn starch
1 cup evaporated milk
3/4 tsp gluten-free vanilla extract
Melt the butter in a saucepan, stir in sugar, cornstarch and milk. Heat until bubbling and thick. Remove from the heat and stir in vanilla.
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