Christmas pudding flavored cake (microwave or tray-bake)

OK, I admit this is a bit of a cheat.....
This is basically the carrot and courgette cake with a Xmas twist

Who can eat it?

This recipe is gluten and wheat free, dairy free, egg free and nut free. It is suitable for vegetarians, vegans and coeliacs and anyone in need of a Xmas flavored pudding in a flash!

Who can't eat it?

It's cake and therefor not suitable for those needing a reducing diet however I have tried to keep the sugar content low and I think it would probably work OK if some of the sugar was substituted with a powdered sugar substitute. This recipe is rather high in fibre so it may not be suitable for those with Crohn's, colitis or IBS but it will depend on their condition at the time.

For the individual 'Xmas pudding' 

(scroll down for the tray-bake)

Dry mix 1/4 cup of rice flour 2 tablespoons of sugar (white or light brown) 1/8th teaspoon of cinnamon  1/4er teaspoon of mixed spice (or pumpkin pie spice if you are in the US) 1/4er teaspoon of GLUTEN FREE baking powder 1/8th baking soda/sodium bicarbonate 1 large pinch of salt
Wet mix
Half a small, finely grated carrot and  a small, finely grated apple which together should make 1/4 of a cup if you compact it (don't lose any juice, it's tasty!)
2 finely chopped prunes 2 teaspoons of ground flax powder (yes I know this is technically dry but bare with me!) 1 tablespoon and 1 teaspoon of sunflower oil 1/4 teaspoon of natural vanilla essence  1/4 teaspoon of cider vinegar (or 'white vinegar' if you don't have this)
1/2 teaspoon of 'gravy browning' liquid
1/2 a tablespoon of brandy 
1/2 a tablespoon of Cointreau 

A handful of raisins and a few dried cranberries.

Brush the inside of a small microwaveable pudding basin with oil.
Mix the dry together in one bowl. Mix the wet ingredients together in another bowl. Now mix the wet and the dry together then add the raisins and cranberries and pop into your pudding basin. Slam the  whole lot into the microwave for about 2 minutes or until firm. Tip out onto a plate and low and behold you have your very quick Inclusive Xmas pudding!

The Tray Bake

You will need a 9inch by 13 inch tray, fully lined and brushed with oil. Gluten free cake sticks like crazy and with out oiling the paper it wont rise and will fall apart when you try to take the paper off.

Dry mix
2 cups of rice flour
1 cup of sugar (white or light brown)
1 teaspoon of cinnamon
2 teaspoons of mixed spice (or pumpkin pie spice if you are in the US)
2 teaspoons of GLUTEN FREE baking powder
1 teaspoon of baking soda/sodium bicarbonate
1 teaspoon of salt
Wet mix
2 large carrots and 2 medium sized apples, finely grated. Together this should make 2 cups if you compact it (don't lose any juice, it's tasty!)  
5 finely chopped 'ready soaked' prunes 1/3 of a cup of ground flax powder (yes I know this is technically dry but bare with me!) 2/3rds of a cup of sunflower oil 2 teaspoons of natural vanilla essence    2 teaspoons of cider vinegar (or 'white vinegar' if you don't have this) Some water, between 1/2 and 1 cup full. 1/3rd of a cup of raisins - remember raisins are often coated with palm or coconut oil (which I'm allergic to) to make them shiny so if you are making this for me you'd better get organic ones unglazed of glazed in sunflower oil.
1/3 or a cup of dried cranberries
1 tablespoon of gravy browning
1 tablespoon of brandy
1 tablespoon of Cointreau
Heat your oven to gas mark 5 or 190 C

Mix the dry ingredients together in one bowl. In a larger bowl mix your wet ingredients then add the dried mix and stir well. Add enough water to make the mixture like well watered (but not runny!) sand, about half a cup, may be less, it depends on how wet your apples were.

Pour it into the tray, and pop in the oven for about an hour.


 

Braised red cabbage

Xmas is quickly approaching and I'm well on the way to having my cupboards freezer loaded and ready to go with all lovely food I associate with this time of year. I'm going to try to do a few short blog posts on some of my favourites and some of the new recipes I've been working on.
This first one is braised red cabbage. It's a firm family favourite and every cook in my family has their own recipe. (Mine is very simple but I've included ideas for jazzing it up a bit lower down).

Who can eat it?

Anyone who likes red cabbage! It's naturally wheat and gluten free so suitable for most coeliacs. It's suitable for vegetarians and you can make it dairy free too so it's suitable for vegans. It's nut, egg and yeast free as well.

Who can't eat it?

It is a little high in fibre so may not be suitable for all sufferers of IBS or Crohns or colitis. It's also got plenty of sugar in (sorry!) so may not suit those on a reducing diet. If you need it to be dairy free please sub the butter for oil and add a table spoon of tomato puree. 

Ingredients

1 medium red cabbage, finely shredded and chopped to suitable lengths (with the stalk removed)

2 onions, chopped
2 large cooking apples, peeled and cored and chopped
2 tsp ground mixed spice
100g  brown sugar
4 tbsp balsamic vinegar
25g butter (or a tablespoon of oil with a tablespoon of tomato puree)

Mix together the sugar and spice, then mix in the apples, add the red cabbage mix well and then place into your largest casserole dish. Pour over the vinegar and put the butter in knobs on top. If you are making a vegan version blend the oil and tomato puree and pour that over too. PUT ON THE LID! Pop it in the oven at gas mark 2/150C/300F for about 2 and a half hours. You can just forget about it over that time or you can give it a stir on the hour marks.

Ringing the changes

Fancy something a little different? Here are some ideas from recipe variation within my family

Add a couple of crushed cloves of garlic (I often do this)

Add some tomato puree (even if you are not vegan!) This makes it extra glossy.

Add some raisins and reduce the sugar a little.

Add some cranberries and increase the sugar a little.

Add a couple of tablespoons of red currant jelly or cranberry sauce to the vinegar.

Add the rind and juice of an orange.

Add a cup of cider or a small glass of sherry or red wine (but not all three!)
Add a tablespoon of Worcestershire sauce ('Life' do a nice vegan version)

Add extra salt and pepper before cooking.

Swap the mixed spice for a teaspoon each of cinnamon and nutmeg and quarter of a teaspoon of cloves and possibly a little star anise.

 

And for something REALLY different swap the onion for fennel and instead of the sugar and spice and butter, add (drum roll please) 3 tablespoons of yogurt or creme fraiche and 3 tablespoons of HORSE RADISH SAUCE!! I know, flavour to knock your socks off and possibly keep the rest of the family away until new year!!

A final note. 

One thing EVERYONE in my family agrees on is that this is nice fresh or cold but it's even better when it's reheated! I tend to freeze mine in smaller portions and defrost and reheat in the microwave as I need it.