Steamed Christmas Pudding with Apple-Brandy Sauce

Ingredients

1 1/4 cup Baking Free™ gluten-free All Purpose Flour (155 g)
1 tablespoon baking soda
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1/2 cup raisins (plumped in hot water, dried, and lightly floured)
1/2 cup chopped dried fruit, handled as above (I used dried apricots or you can use more raisins)
1/4 cup honey
1/4 cup molasses
1/4 cup orange juice
2 tablespoons plus 2 teaspoons vegetable oil
1 teaspoon vanilla
1 cup finely shredded carrots
1 cup shredded potato (about 6 oz.)

Pudding
Step 1
Lightly oil the top of a double boiler or spray with cooking spray. Fill the bottom with 2 inches of water and place over medium heat.
Step 2
In a large bowl for stand mixer, combine flour, baking soda, xanthan gum, spices and salt. Mix well. Stir in the raisins and other dried fruit.
Step 3
In another bowl, combine the honey, molasses, orange juice, oil and vanilla. Note: whenever you are measuring honey or molasses--spray your measuring cup first! Makes it so much easier. Mix well. Stir in carrots and potato. Add the liquid to the dry ingredients and mix on low until combined. Place in top of double boiler.
Step 4
Cover, put over bottom of boiler, and simmer 2 1/2 hours, or until set. I checked the bottom to be sure it didn't simmer dry--and added water only once in 2 1/2 hours.
Step 5
Remove top pan from double boiler nd let pudding stand for 15 minutes. Run a knife around the edge, then invert on serving plate. Makes 8 servings.
Apple-Brandy Sauce
Step 6
Combine all sauce ingredients in a small saucepan. Stir to dissolve cornstarch. Cook over medium heat until it comes to a boil. Continue to cook, stirring another 2 minutes. Spoon 2 tablespoons of warm sauce over each serving of pudding.