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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven November 2019 > CHRISTMAS PUDDINGS

CHRISTMAS PUDDINGS

Delve into seasonal decadence with classic puds!

WE LOVE… STICKY TOFFEE PUDDING // GINGERBREAD CAKE // FESTIVE BOMBE

Coconut porridge

By Wagamama

GF SF DF EF V

Serves 1-2 | Prep 10 mins | Cook 15 mins | Calories 407 (per serving)

50g (¾oz) gluten-free rolled oats

300g (10oz) coconut yoghurt

FOR THE SAUCE

3 tbsp maple syrup

juice of ½ a lime

50g (1¾oz) frozen or fresh mango, diced, plus extra to serve

1 passion fruit, flesh scooped

2.5cm (1in) piece of ginger, peeled and finely sliced

a pinch of chilli flakes

1 To make the sauce, add the maple syrup, 3 tbsp water and the lime juice to a small saucepan over a medium-low heat. Add the mango and passion fruit flesh, ginger and chilli flakes, stir and cook gently for 2-3 minutes until you reach a syrupy consistency. Add more maple syrup and water to taste.

2 To make the porridge, add 200ml (7fl oz) water into a small non-stick pan, stir in the oats and cook over a low heat until bubbling and thickened.

3 Stir through the coconut yoghurt and top with the fruit sauce, pieces of mango, passion fruit and chilli.

Clementines poached in mulled wine with meringues & cream

By Riverford (www.www.riverford.co.uk)

GF V

Serves 4 | Prep 10 mins plus soaking | Cook 30 mins | Calories 601 (per serving)

1 bottle of red wine

a shot of brandy

100g (3½oz) sugar

½ a cinnamon stick

1 bay leaf

1 vanilla pod, split

3 cloves

3 cardamom pods

1 star anise

a pinch of nutmeg

8 clementines

250ml (9fl oz) double cream

4 small meringue nests

1 Tip the wine and brandy into a large pan. Add the sugar and spices and bring to a simmer, stirring.

2 Fill a bowl with boiling water. Peel the clementines and sit them in the water for about 30 seconds. Remove them and use a small blunt knife to scrap away most of the white pith.

3 Place the clementines into the wine and poach very gently for 25 minutes. Turn them halfway through, as they will bob on the surface. If you have the time, let them cool and store them in the wine overnight to soak up more flavour.

4 Remove the clementines from the wine. Boil the wine on a high heat until it reduces to a sweet syrup that easily coats the back of a spoon. Let the syrup cool.

5 Whip the cream into soft peaks. Serve the clementines with some smashed meringue, whipped cream and mulled wine syrup. You can warm the syrup and clementines slightly before serving if you like.

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About Gluten-Free Heaven

Welcome to the Christmas issue of Gluten-Free Heaven, packed with 101 seasonal and festive recipes to keep you fully satisfied over the Christmas period. This issue we feature canapes and nibbles, festive bakes, the main meal, Boxing Day treats and if course plenty of delicious Christmas puddings. If you fancy taking the stress out of Christmas, we look at a few restaurants, hotels and even delivery box services that can take much of the work away, while if you are new to gluten-free, we show you how to make the yuletide experience a breeze by introducing simple food swaps. There are also a host of prizes to won, a 2020 month-to-view calendar, a comprehensive gift guide for all the family and a browse at some of the latest Christmas gluten-free products to hit the shelves. Merry Christmas!