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Allergy-free Pudding and Fruit Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Kaye Worthington. It is from an Australian magazine called The Australian Womens Weekly. When making them, you must remember that Australians use metric measurements e.g. 1 cup = 250 ml, etc. This recipe, which is free from gluten, dairy products and eggs, makes 1 fruit cake or pudding. Recipe can be made one month ahead, keep refrigerated.
¼ cups (360g) sultanas
1 ½ cups (250g) chopped raisins
½ cup (75g) dried currants
1 ½ cups (250g) chopped seeded dates
1 ½ cups (375 ml) water
½ cup (125 ml) orange juice
2 tablespoons honey
1 cup (200g) firmly packed brown sugar
185 dairy-free margarine
1 cup (125g) soy flour
1 cup (150g) rice flour
1 teaspoon cream of tartar
½ teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup (125g) packaged ground almonds
Line base and sides of a deep 19cm square cake pan with 1 layer brown paper and 3 layers of baking paper, bringing paper 5cm above edges of pan. Combine fruit, water, juice, honey, sugar and margarine in large pan, stir over heat until margarine is melted; cool. Combine fruit mixture, sifted dry ingredients and nuts in large bowl. Spread into prepared pan. Bake in slow oven about 2 ½ hours, covering loosely with foil after 1 hour. Cover hot cake tightly in foil, cool in pan.
Steamed Pudding: Spoon mixture into greased 9 cup capacity pudding steamer. Steam 6 hours.
Suitable to freeze
Not suitable to microwave
Each serving contains: 1144kj(273 calories), 9g fat (3g monounsaturated, 5 g polyunsaturated, 1 g saturated), 3 g fiber.
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Mock Whipped Cream Frosting (Gluten-Free)
1 cup milk
3 tablespoons sweet rice flour
½ cup white shortening/Crisco
½ cup butter or margarine
1 cup sugar
1 teaspoon vanilla
Cook milk & rice flour in a large bowl in the microwave, stirring
often, until very thick--about 5 minutes and let cool .... [READ MORE]
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