Gluten Free Boiled Pudding or To Make a Dry Oatmeal Pudding

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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)

Ingredients

  • 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

Directions

  1. Fill two pots of water 3/4 full. Put pots of water on high to boil. (Or one large pot and a teakettle).
  2. Mix ingredients together, carefully making sure the fruit and suit are evenly distributed.
  3. 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.
  4. 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.
  5. Get out the good book because you can’t leave the pudding unattended.
  6. 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.
  7. After four hours set pudding aside in a bowl until its cool enough to touch.
  8. 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.
  9. 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)

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2 thoughts on “Gluten Free Boiled Pudding or To Make a Dry Oatmeal Pudding

  1. Vandy Simpson (DARC)

    Finally have time to read blogs again. Whee? And of course, a question. What sort of oats did you end up using for this, I can’t be sure from your ingredients list. Would cut oats cook quicker than whole groats? Could you crush the groats? Grind them?
    v/m

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    • THe oats cooked by slowly wicking the moisture from the pot they are boiled in. Quick oats might quickly wick and would speed things up. I am not sure whole groats would combine, but its worth experimenting with. I used large flake cut oat, mostly based upon availability of the brands making gf oats. I wouldn’t grind, the oat flour lacks gluten to bind it as well as wheat flour so I think it might turn to paste instead of a loaf.

      I’ve experimented with steamed puddings that didn’t use a lot of flour and ended up making very expensive scrambled eggs not puddings. And this recipe doesn’t even have eggs.

      Its a visually impressive pudding but not really worth the effort.

      Like

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