Traditional Christmas Pudding
This Gluten-Free Traditional Christmas Pudding is a light and fluffy pudding which won’t weigh you down at the end of your Christmas banquet. Makes 1 x 950g pudding to serve 6-8 people plus 1 x 450g pudding to serve 3-4 people or give as a┬ápressie
Servings Prep Time
2Puddings 45minutes
Cook Time
6hours
Servings Prep Time
2Puddings 45minutes
Cook Time
6hours
Ingredients
Day One
  • 175g sultanas
  • 175g raisins or currants
  • 75g dried figsdiced
  • 75g dried unsweetened cranberries
  • 25g whole almondsroughly chopped
  • 1 carrotpeeled and grated
  • 1 applepeeled and grated
  • juice and zest of 1 orange
  • 75ml brandy
  • 1tablespoon Pedro Ximinezoptional – or substitute a seasonal liqueur of your choice
Day Two
  • 3 eggs
  • 125g shredded suetfor gluten-free suet see notes below
  • 1tablespoon black treacle
  • 175g dark muscovado sugar
  • 125g gluten-free breadcrumbs
  • 85g gluten-free plain flour
  • 1teaspoon baking powder
  • 1teaspoon ground mixed spice
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon freshly grated nutmeg
Instructions
  1. Toss all of the ingredients from Day One together in a large mixing bowl then cover the bowl with clingfilm and leave in a corner of the kitchen to marinate overnight.
  2. Add all the ingredients from Day Two;to the marinated fruits from Day One. Stirring everything together thoroughly with a wooden spoon. It is tradition to make sure every family member has a turn to stir the pudding and make a wish as they do so.
  3. Butter two pudding basins, one of 950g and one of 450g then fill each with the pudding mixture leaving at least one inch of room from the top.
  4. Take a piece of greaseproof paper and lie a piece of foil on top, make a fold in the centre of both pieces which allows for more room for the steam to rise. Place these over the top of the large pudding basin, with the foil on top, securing with string around the pudding. Trim off any excess paper and foil, you don’t want them to hanging too low as otherwise they will soak up the water during the steam.
  5. Repeat with the smaller pudding.
  6. Place a wire rack (or a folded up tea towel) into a large lidded pot, deep enough to cover the puddings (you will probablyneed to use separate pots for each pudding). Then place the puddings on top of the rack.
  7. Fill the pot(s) up with boiling water until halfway up the pudding. The water should not touch the greaseproof paper or foil otherwise they will soak it up and the pudding will go soggy. Place the lid on the pot(s) and turn the heat on so the water is kept at a simmer.
  8. Steam for three and a half hours, checking the water level occasionally and topping up if necessary.
  9. Remove the puddings from their pots then if you wish you can re-wrap the puddings in fresh greaseproof paper and foil and store in a cool dark place until Christmas Day. It is tradition to keep your puddings under the bed but if you have a Billy Buddy like us then you might decide that a kitchen cupboard or larder is a better option.
  10. On Christmas Day the puddings will need a final steam before serving so repeat steps 6 and 7. However your puddings will only need two and half hours this time.
  11. Turn your pudding out onto a plate and serve aflame with brandy butter, custard, ice-cream or my favourite – brandy laced white sauce – to accompany it.
Recipe Notes

Commercial suet is coated in wheat flour. I haven’t found gluten-free suet that easy to come by but if you order fresh suet from the butcher it will come in a block and you can grate it with rice flour to create suet which will evenly distribute throughout the pudding.