Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce {gluten-free}

This Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce is a delightful alternative take on the Christmas Pudding. Still rich with fruit and spices but imbued with velvety pools of chocolate and the sharp sweetness of clementines.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

I hate to break it to you but this weekend is the last Sunday before advent. There is no denying it any more, Christmas will soon be upon us and in no time we’ll be scrabbling around on Christmas Eve desperately trying to wrap up all the stocking presents, brine the turkey and wrestle the children into bed.

Amid the present and meal prep chaos there is definitely one job you don’t want to be doing on Christmas Eve and that’s making a Christmas Pudding. Let’s face it if you haven’t made it by then it’s more than likely you’ll be swinging by Tesco before it closes hoping they haven’t sold out of all the gluten-free ones. There’s nothing like a homemade Christmas Pudding though. That’s why it’s best to get ahead and tradition decrees that the fifth sunday before Christmas is the ideal day for such a job. It’s Stir-Up Sunday people!

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

Stir-Up Sunday harkens way back to Victorian times and gets its name from the opening of the book of common prayer which is read on the last Sunday before advent ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people’ It seems that the Victorians took the bible at its word and it soon became tradition to stir up your Christmas Pudding on that day too. And with good reason, it’s such a good idea to get it out of the way early doors. After its initial steam a Christmas Pudding can sit quite happily for weeks or even months and even tastes better the longer you leave it.

Christmas Pudding evokes such childhood nostalgia for me that a generous portion at Christmas is more than a delicious dessert, it’s like a transportation device to my past. I loved the Christmas Pudding our Auntie Lil always used to make us but I also have a fondness for the one we were served every year at school.

Christmas time at our school was magical. The whole school would sit at tables in the main dining hall, an ancient and creaking cavernous room, all wooden beams and pillars with a balcony high above surrounding the room where the older years would sit. Just after the Christmas Pudding was served the lights would be turned off so we were in pitch darkness. The room would fall silent, all 700 children, and a beautiful choral echo would be heard faintly from outside. As the singing grew stronger, our choral society would hover into the room, shrouded in capes, holding candles and singing haunting Latin carols. The memory of Christmas Pudding drowning in brandy sauce still in our mouths. Perhaps if we were lucky a faint metallic taste might be on our tongues as well which meant that we had been one of the hallowed few to have found a penny wrapped in foil in our serving. To be treasured indeed.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

My recipe for Traditional Christmas Pudding is usually the one I turn to every year and although I will never tire of it I fancied a change. So this Christmas I will be making this Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce and I could not be more excited to share it with my family, it’s utterly delicious.

What I love about this recipe that even though this pudding is beautifully chocolately it is still most definitely Christmas Pudding and the flavours marry together so well. The teff flour, which is the gluten-free flour I chose for this recipe works so beautifully in support of the chocolate. There is so much texture in this Chocolate Chip Clementine Christmas Pudding, the molton puddles of chocolate chips give the pudding a softness, the dried fruit give a lovely chew with a final nobbly crunch from the nuts. And despite all the rich flavours going on, this Christmas Pudding is lighter than you think, it’s not stodgy at all. As long as you don’t let it sit after it has finished steaming and serve straightaway.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

The Cointreau Sauce is a nod to the brandy sauce we were always served at school and actually I think this may be my favourite accompaniment to the pudding. It’s adapted from a Delia Smith recipe for her Brandy Sauce and it is light and simple. The gentle flavour of the Cointreau Sauce lets the pudding speak for itself whilst providing the much needed sauce and a spicy after kick of Cointreau.

Also a little bit of advice on this recipe, I know we’re all about Stir-Up Sunday but since this recipe takes a couple of days to make you will probably want to start prepping on the Saturday. Stir-Up Saturday if you will. This means you can do the final bit of work and the big steam on the Sunday rather than the job bleeding into your working week.

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

If you do fancy ringing in the changes with your Christmas pudding this year then I urge you to give this Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce a go, and if you do then please leave a comment below and/or give the recipe a rating. If you use this recipe as a jumping off point for your own twist on the Christmas pud then I’d also love it if you’d share your version and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce {gluten-free}
This Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce is a delightful alternative take on the Christmas Pudding
Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce
Prep Time 30 minutes
Cook Time 6 hours total
Servings
10 people
Ingredients
Day One
  • 115 g sultanas
  • 115 g currants
  • 100 g dried cranberries
  • 20 g mixed peel
  • 40 g whole almonds chopped up
  • 1 grated bramley apple about 250g
  • juice and zest 2 clementines + 1 extra for decoration
  • 50 ml Cointreau
Day 2
  • 2 eggs
  • 80 g fresh shredded suet*
  • 125 g chocolate chips
  • 115 g light muscovado sugar
  • 80 g gluten-free breadcrumbs
  • 80 g teff flour
  • 20 g tapioca flour
  • 25 g cocoa powder
  • 1 teaspoons baking powder
  • 1 teaspoon mixed spice
  • ¼ teaspoon salt
Cointreau Sauce
  • 40 g butter
  • 40 g sweet rice flour
  • 500 ml whole milk
  • 40 g caster sugar
  • 150 ml double cream
  • 2 tablespoons Cointreau
  • 1 teaspoon vanilla extract
Prep Time 30 minutes
Cook Time 6 hours total
Servings
10 people
Ingredients
Day One
  • 115 g sultanas
  • 115 g currants
  • 100 g dried cranberries
  • 20 g mixed peel
  • 40 g whole almonds chopped up
  • 1 grated bramley apple about 250g
  • juice and zest 2 clementines + 1 extra for decoration
  • 50 ml Cointreau
Day 2
  • 2 eggs
  • 80 g fresh shredded suet*
  • 125 g chocolate chips
  • 115 g light muscovado sugar
  • 80 g gluten-free breadcrumbs
  • 80 g teff flour
  • 20 g tapioca flour
  • 25 g cocoa powder
  • 1 teaspoons baking powder
  • 1 teaspoon mixed spice
  • ¼ teaspoon salt
Cointreau Sauce
  • 40 g butter
  • 40 g sweet rice flour
  • 500 ml whole milk
  • 40 g caster sugar
  • 150 ml double cream
  • 2 tablespoons Cointreau
  • 1 teaspoon vanilla extract
Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce
Instructions
  1. Mix everything from the Day 1 list of ingredients together in a large mixing bowl. Cover with cling film and leave to marinate overnight.
  2. Add the rest of the ingredients from Day 2 and stir together really well.
  3. Butter a pudding basin, and slice the extra clementine, tucking the slices into the bottom of the basin.
  4. Fill the pudding basin with the pudding mixture then prepare the basin for the steam.
  5. 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 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.
  6. Place a wire rack (or a folded up tea towel) into a large lidded pot, deep enough to cover the pudding. Then place the pudding on top of the rack.
  7. Fill the pot 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 and turn the heat on so the water is kept at a simmer.
  8. Steam for four hours, checking the water level occasionally and topping up if necessary.
  9. Remove the pudding from its pot then leave to cool. Once cool re-wrap the pudding in fresh greaseproof paper and foil and store in a cool dark place until Christmas Day.
  10. On Christmas Day the puddings will need a final steam before serving so repeat steps 6 and 7. However your pudding will only need two hours this time.
  11. Turn your pudding out onto a plate and serve with the Cointreau sauce.
Cointreau Sauce
  1. Melt the butter in a large saucepan then add the sweet rice flour.
  2. Pour in the milk gradually and bring the sauce up to a gentle boil. Add the sugar and continue cooking for about 10 minutes.
  3. Pour in the cream and bring the sauce to a low simmer.
  4. Finally turn off heat and add the Cointreau. Serve hot with the Christmas pudding.
Recipe Notes

*It’s just not possible to buy gluten-free pre-packaged suet so do speak to your local butcher about obtaining fresh suet. It will come in a solid block which you will need to grate with a bit of gluten-free flour so that it can evenly disperse throughout the mincemeat.

Cointreau Sauce adapted from Delia Smith's Brandy Sauce

SHOP THE RECIPE

I always use Callebaut Chocolate Dark 70.5 Percent Easi-Melt Buttons Callets 2.5 Kg in all my chocolate recipes. It comes in a big old bag but if you bake a lot then these chocolate pellets are simply delicious and so good to bake with.

There are a few brands of lovely teff flour that I like to use but for this Christmas Pudding I used yourhealthstore Premium Gluten Free Brown Teff Flour 1kg. It has a lovely taste and soft texture.

It’s not difficult to get hold of tapioca flour in the UK. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

I love my Cornishware Blue and White Stripe Pudding Basin 1.1L 40oz which I use for all my steamed puddings, it’s so beautiful and sturdy and is about to really come into its own as I make my Christmas Pudding in the next couple of weeks.

Bakers twine is super useful in baking and for securing your foil lid to your steamed puddings. I use Tenn Well 200m 3Ply Bakers Twine, Kitchen Cotton Twine Food Safe Cooking String Perfect for Trussing and Tying Poultry Meat Making Sausage DIY Crafts and Decoration (White)

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Traditional Christmas Pudding {gluten-free}

This Gluten-Free Traditional Christmas Pudding is bursting with plump luscious fruit. It’s a light and fluffy pudding which won’t weigh you down at the end of your Christmas banquet.

Traditional Christmas Pudding

I know it’s incredibly late in the day to be posting a Christmas pudding recipe. If you have your wits about you your pudding will have been done and dusted on stir-up Sunday which is traditionally the last Sunday before Advent. This is when the Christmas puddings, mincemeat and Christmas cake would usually have been lovingly prepared by the cook of the family. Each family member would have then taken a turn to stir the Christmas pudding whilst making a wish. It’s all very Mrs Beeton.

Or if you are even more with it then you might have made your pudding back in the spring to give your little guy a chance to mature at his leisure over the course of the year.

This Fig and Cranberry Christmas Pudding is bursting with plump luscious fruit. It's a light and fluffy pudding which won't weigh you down at the end of your Christmas banquet.

Yes, it is lovely to be organised and forward thinking but if still haven’t quite gotten around to making your Christmas pudding and are worried that you have missed the boat and are now contemplating plonking one of Heston’s clementine centred lovelies in your shopping trolley, then please be reassured that it isn’t your only option. There is nothing wrong with making your pudding a few days before the big event. Okay, so it won’t quite have reached the maturation you might have liked if you had done it earlier but I guarantee it will taste better than any made by a supermarket’s factory.

Traditional Christmas Pudding

However, if you’re not sure or you have already got your pudding ordered from a local bakery there is nothing stopping you making a Christmas pudding anyway and then saving if for next year. If you do, you won’t regret it. A good Christmas pudding will keep and keep and keep and for the first year just get better and better. It is also not necessary to feed your pudding with brandy or rum or whathaveyou during its slumber. A Christmas cake yes but a Christmas pudding no – there is enough fruit, alcohol and sugar going on in there already to keep your pudding nice and moist for at least a year (or possibly two if you’ve really wrapped it up well and kept it somewhere cool, dark and dry).

Traditional Christmas Pudding

I love Christmas puddings; making them, watching them for the days, weeks or months they are kept and then the ceremonial eating of them – scorched with brandy and doused in a hefty amount of brandy laced white sauce. I remember the white sauce from school. It wasn’t anything we ever ate at home as I think we always had plain vanilla custard or cream. I can still taste the school’s Christmas pudding and white sauce so acutely though. There was usually a foil wrapped penny nestled within the dark fruits so of course the whole affair was imbued with a metallic flavour which I think rather fondly of.

This Fig and Cranberry Christmas Pudding is bursting with plump luscious fruit. It's a light and fluffy pudding which won't weigh you down at the end of your Christmas banquet.

When I was young my Auntie Lil made every Christmas pudding in the family and hers was unrivalled. When I reached my twenties and would relish any chance to bake I asked my mum if she thought Auntie Lil would mind if I made the Christmas pudding that year. My mum replied that she thought it might be a relief to my ageing Aunt to cater for one less. However, despite my pudding turning out relatively okay, thanks to Delia’s impeccable instruction, a Christmas pudding and a box of mince pies was dropped off anyway from my Aunt whom obviously wasn’t ready to hand over the pudding baton quite yet. We ate quite a lot of pudding that year. Good times.

This Fig and Cranberry Christmas Pudding is bursting with plump luscious fruit. It's a light and fluffy pudding which won't weigh you down at the end of your Christmas banquet.

The Christmas pudding is a bit of a labour of love as you need to mix one set of ingredients one day, add some more the next, steam for a few hours then wrap up and leave until Christmas Day, whereupon you need to steam it for another few hours. Don’t be tempted to whack it in the microwave after you’re stuffed with turkey and sodden with festive wine to bring it up to temperature, it is important that it is steamed once more so all the fruits grow plump and luscious within the pudding again. The finished pudding should be bouncy and light but rich with flavour. The microwave will zap your pud of life and render it a solid lump of claggy fruit. You’ve been told.

This Fig and Cranberry Christmas Pudding is bursting with plump luscious fruit. It's a light and fluffy pudding which won't weigh you down at the end of your Christmas banquet.

I’m particularly proud of my pudding, I’m sure it started off life as a Delia affair as she really is the doyenne of Christmas food prep but over the years I have subtly altered it to make it a little lighter. I added figs at one point as I had them in one year and never looked back and then another year I added dried cranberries, then grated carrots until this one printed here became my permanent and final recipe.

This Fig and Cranberry Christmas Pudding is bursting with plump luscious fruit. It's a light and fluffy pudding which won't weigh you down at the end of your Christmas banquet.

Print Recipe
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 pressie
Traditional Christmas Pudding
Cuisine British
Prep Time 45 minutes
Cook Time 6 hours
Servings
2 Puddings
Ingredients
Day One
  • 175 g sultanas
  • 175 g raisins or currants
  • 75 g dried figs diced
  • 75 g dried unsweetened cranberries
  • 25 g whole almonds roughly chopped
  • 1 carrot peeled and grated
  • 1 apple peeled and grated
  • juice and zest of 1 orange
  • 75 ml brandy
  • 1 tablespoon Pedro Ximinez optional - or substitute a seasonal liqueur of your choice
Day Two
  • 3 eggs
  • 125 g shredded suet for gluten-free suet see notes below
  • 1 tablespoon black treacle
  • 175 g dark muscovado sugar
  • 125 g gluten-free breadcrumbs
  • 85 g gluten-free plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
Cuisine British
Prep Time 45 minutes
Cook Time 6 hours
Servings
2 Puddings
Ingredients
Day One
  • 175 g sultanas
  • 175 g raisins or currants
  • 75 g dried figs diced
  • 75 g dried unsweetened cranberries
  • 25 g whole almonds roughly chopped
  • 1 carrot peeled and grated
  • 1 apple peeled and grated
  • juice and zest of 1 orange
  • 75 ml brandy
  • 1 tablespoon Pedro Ximinez optional - or substitute a seasonal liqueur of your choice
Day Two
  • 3 eggs
  • 125 g shredded suet for gluten-free suet see notes below
  • 1 tablespoon black treacle
  • 175 g dark muscovado sugar
  • 125 g gluten-free breadcrumbs
  • 85 g gluten-free plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
Traditional Christmas Pudding
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.