Epemenia Romero, 11 years old. Possibly photographed in St. Louis, Missouri.

Photographer: J.H. Fitzgibbon

Date: c. 1866-1882?

New Post has been published on https://newonline.help/coleen-fitzgibbon-daily-news-full/

Coleen Fitzgibbon - Daily News [FULL]

Story

Christmas Pudding is a traditional dessert enjoyed in many Irish homes during the festive season. This is my favourite Christmas Pudding recipe which just happens to be gluten-free and which I have been making for my family every December since becoming coeliac. It doesn’t contain any suet i.e. beef fat and very little added sugar. The photo shows the Christmas Puddings I made last year ready for steaming.

Ingredients

250g raisins

250g sultanas

200g gluten-free bread crumbs

100g glace cherries, halved

50g light muscovado sugar

50g finely chopped hazelnuts or pecans

50g candied orange peel finely chopped - homemade from organic oranges is best

grated zest of 2 large organic unwaxed lemons ( or oranges )

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

a pinch of ground cloves

3 large eggs

150ml sherry

90ml brandy

Method

Put all the ingredients, except the eggs, sherry, and brandy, into a large bowl and mix well. In a second bowl, whisk together the eggs, sherry, and brandy and pour this over the dry ingredients and mix thoroughly.

Allow to rest overnight.

On the following day, stir the mixture again, then butter a 1.5-liter pudding bowl, spoon the pudding mixture into this. Cover with greaseproof paper and foil and tie on tightly with string. Steam gently for three hours in a large saucepan, the water will be halfway up the sides of the bowl, top up with boiling water as necessary.

Store in a cool place until Christmas day, when it will need to be steamed again for two hours.

To serve, remove the foil and paper and turn out onto a serving plate.

If you would like to flame the pudding, heat some brandy in a small saucepan, set it alight - perhaps, keep back a bit !! Pour it over the pudding, carefully, and enjoy the flaming result!

Story

This bread recipe was given to me years ago by my mother after I became gluten-intolerant. It is my favourite to this day. The photo is of her handwritten recipe. It contains a short list of healthy ingredients and produces a tasty loaf of bread, far exceeding a shop-bought loaf. Enjoy it warm with some Grass-fed Irish Creamery Butter!

Ingredients

2 Tubs of Gluten Free Organic Oats

( use empty 500ml yogurt tub as a measure )

2 level tsp. bread soda

2 tbsp. mixed seeds

1 pinch sea salt

2tblsp Rapeseed oil

500ml low-fat yogurt

1 egg

Method

Preheat the oven to 180c.

Mix the dry ingredients together, add in the Yoghurt, oil and egg and mix.

Put into a loaf tin lined with baking parchment

Bake for 40 min. or until the bottom of the loaf sounds hollow when tapped.