Today's Christmas Blogging Challenge prompt is "Your Favourite Christmas Tradition"
When I think about Christmas, there are quite a few things that spring to mind. Family, friends, decorating the Christmas tree, finding the perfect gifts, wrapping presents, giving presents and my Mum's Christmas Pudding.
My Mum's Christmas Pudding is definitely the stand out of our Christmas feast. It's made in advance and boiled for goodness knows how long, filling the house with a Christmassy smell and then reboiled on Christmas day before eating. It is divine.
But it's not Kristy friendly. Last year was the first year that I didn't get a slice of pudding - and oh how it sucked. I had made Christmas Muffins - but they just weren't right having being cooked in the oven.
So I got thinking.... the best part about my Mum's pudding is how soft and fluffy it is. I knew that I'd steamed bread once before and it was super fluffy - but could I steam muffins?
Sure, I could have made a whole pudding - but when you're the only one in your family who is gluten free, there isn't much point! So I set myself a challenge - I was going to create my own version of a Christmas Pudding - gluten free, soy free, citrus free, alcohol free.
To my surprise, they worked PERFECTLY! They are soft, moist and filled with juicy fruit pieces - and are incredibly adaptable. Whether you can't eat citrus or can't eat eggs, dairy, gluten or wheat - you can adapt this recipe to suit you!
Steamed Christmas Pudding Muffins Recipe makes 10-12 small muffins
Can be gluten free, dairy free, egg free, soy free, citrus free, vegan etc.
1 cup Gluten Free Flour/GF Pancake Mix/Plain Flour
1 tsp Mixed Spice1 tsp Baking Soda
Pinch of Salt
1 cup Dried Fruit - use mixed fruit or your own mix (I used Dates, Raisins and Sultanas)
1/2 cup Boiling Water
1/2 cup Milk
1/2 cup Applesauce
Optional: 1/4-1/2C sugar (I don't use any as I find it's naturally sweet from the fruit!)
Get a large, deep saucepan or pot. Inside the pot place either a cooling rack or an upside down cake tin. Pour water to cover the bottom of the pot, not touching the rack/pan - this is so that your muffins will not touch the bottom of the pot - alternatively, you can use a steamer or rice cooker with a steamer insert.
You will need silicone muffin cups to steam the muffins
In a large bowl, combine flour, mixed spice, baking soda and salt.
In a medium bowl, add fruit (chop before adding if your pieces are big) and applesauce.
Pour over boiling water and leave fruit to sit for 5 or so minutes to soften.
Pour the milk into the fruit mixture, mix to combine and pour into the dry ingredients.
Stir the mixture until just combined - it will be quite runny.
Pour the mixture into silicone muffin cups.
Place the muffins into your "steamer" and turn the heat up to high. Cover with a lid, checking the muffins after about 15-20 minutes.
Your muffins will be done when a skewer removes clean and the tops are firm to the touch (they will be moist - but shouldn't be too sticky or remove on your fingertip).
Leave the muffins to cool before taking out of the moulds.