Yay a gluten-free pudding recipe! Well for those who are gluten-free and not also sensitive to oats.
Suet is the only ‘moisture’ in the recipe. It doesn’t even call to soak the dried fruit first. If it didn’t take 4 hours to cook it would be an incredibly simple recipe.
This is a heartier recipe than my other pudding recipe “Raspberry Steamed Pudding“. And made a lot less mess.
To make a dry Oatmeal Pudding. Take your Oatmeal well picked, and put into it a little salt, some Raisins and Currants, and some beaten spice, and good store of Beef Suet finely shred, so tie it up hard in a Cloth, and let your water boil when you put it in, and let it boil very well; if you would butter it, then leave out the Suet; and if you would leave out the Fruit, then put in sweet herbs good store. Hannah Woolley, The Queen-like Closet OR RICH CABINET Scored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery (1670)
- 3 cups large oat, wheat free, oatmeal
- pinch salt
- 3/4 cup of raisin
- 3/4 cup currants
- 1 cup suet (or butter)
- A good book
- Fill two pots of water 3/4 full. Put pots of water on high to boil. (Or one large pot and a teakettle).
- Mix ingredients together, carefully making sure the fruit and suit are evenly distributed.
- Place oatmeal mixture on a piece of fabric large enough for the task and tie up the ends. Wrap a string around and tie several times, leave one end long. Tie the loose end on to the middle of a cooking spoon, this will support the ball that is the pudding.
- Once water is fully boiling slowly lower bag of oatmeal mixture to submerge. Turn heat down to medium-high. Rest spoon across the top of the pot to keep the pudding off the bottom (where it will burn). Set oven timer for 4 hours.
- Get out the good book because you can’t leave the pudding unattended.
- Every 30 minutes add more hot water from the second pot to the first, to insure that the bag of oats is always covered, and always floating off the bottom.
- After four hours set pudding aside in a bowl until its cool enough to touch.
- Untie pudding, and open the bag over the edges of the bowl. Place a plate over the opened pudding. Upend bowl with pudding in it onto the plate. Unwrap pudding.
- Serve warm or cool.
The pudding doesn’t call for a ‘sauce’ but butter and sugar sauce would probably suit this pudding. (Or ice cream….shhhhhh)