Christmas Pudding in a jar is such a treat! Top that delicious pudding with a sweet run sauce and it is divine! Steamed puddings were popular in my house as a child and this recipe is a throw back to those days. Although this recipe itself, is a variation from my mother-in-law, Marjorie to make it all gluten free.
Christmas Pudding is such a treat even months after Christmas and you are craving a sweet fix. All you need to do is dig a jar out of the cupboard, make a quick batch of sauce and its that easy! You have a ready made pudding even a year later, because a couple years ago I forgot about one jar and it was still sealed, moist and really good.
Here’s a modified family recipe to can or bottle 4 jars of delicious Christmas pudding. The bulk of the ingredients are vegetables and raisins, so they are naturally gluten free. All you need is a combination of gluten free flours and its so easy to make.
Grated carrots and apples are not uncommon in cakes and puddings. This recipe is unusual with the use of potatoes and they are an amazing addition.
Christmas Pudding In a Jar
- Canner with rack
- 4 Widemouth canning jars with rings and lids
- 140 g potato starch
- 85 g oat flour
- 180 g buckwheat flour
- 50 g sorghum flour
- 2 tsp baking soda
- 1 tsp ginger powder
- 1 tsp cinnamon powder
- ½ tsp allspice
- ½ tsp clove powder
- 250 g grated apples skins on
- 180 g grated carrots 3 medium carrots (about 1 cup)
- 280 g grated potatoes 2 unpeeled medium potatoes
- 330 g raisins
- 260 g brown sugar
- 350 pound butter softened
- 2 large eggs at room temperature
- Sterilise 4 jars in the dishwasher or alternatively wash the jars with very hot soapy water. Then rinse them well and put them upside down on an oven rack, at the lowest temperature your oven goes for 15 minutes.
- Clean and scrub the apples, potato and carrots and them all with the skin on.
- In a large bowl add the potato starch, oat flour,, buckwheat flour, sorghum flour, baking soda, and spices.
- Cream the butter and brown sugar for about 2 minutes until it is smooth, then briefly beat in the eggs. Add a little flour after each egg to prevent the mixture curdling.
- With a wooden spoon, stir in the carrots, apples, potatoes and raisins.
- Mix the dough well and spoon it into 4 sterilized, widemouth canning jars. Fill the jars just over ½ full (which is about 550g in each jar). There must be empty space between the top of the pudding and the top of the jar to allow for expansion of the pudding as it cooks.
- Place the canning rack in the canner or pot and pour in about 16 cups of hot water that it will be no more than 3 inches up the sides of the jars. Bring the water to a boil just before filling the jars with the pudding.
- Clean the sides of jars with a spatula above the pudding line and wipe clean the tops of the jars for a good contact with the lids. Screw on the tops.
- Simmer the pudding in the jars for 2 hours with out removing the lid. If you think the water may run dry then definitely lift the lid and top it up a little. There must always be water in the bottom.
- Serve the pudding with rum sauce or cream and enjoy !
- The pudding will keep on the shelf at room temperature for at least 3 months if it is sealed.