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Christmas Pudding on a plate, spoon cutting into it with a sprig of holly on top.
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5 from 2 votes

Gluten-Free Christmas Pudding

Nothing beats a homemade Traditional Gluten-Free Christmas Pudding. It simply does not compare to anything you can buy in the shops. This light and fluffy pudding is bursting with plump luscious brandy sodden fruit and is rich with nuts and spices.
Prep Time45 mins
Cook Time6 hrs
Total Time6 hrs 45 mins
Course: Dessert
Cuisine: British
Servings: 8 servings
Calories: 420kcal

Ingredients

Day One

  • 115 g sultanas
  • 115 g raisins
  • 70 g dried figs diced
  • 50 g dried unsweetened cranberries
  • 25 g whole almonds roughly chopped
  • 1 carrot peeled and grated
  • 1 apple peeled and grated
  • 1 orange
  • 50 ml brandy
  • 30 ml Pedro Ximinez or add more brandy

Day Two

  • 2 eggs medium
  • 80 g shredded suet for gluten-free suet see notes below
  • 1 tablespoon black treacle
  • 120 g dark muscovado sugar
  • 80 g gluten-free breadcrumbs
  • 70 g gluten-free flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground mixed spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt

Instructions

  • Toss all of the ingredients from Day One together in a large mixing bowl then cover the bowl and leave in a corner of the kitchen to marinate overnight.
  • Add all the ingredients from Day Two to the marinated fruits from Day One. Stir everything together thoroughly.
  • Butter a 1.1lt pudding basin then fill with the pudding mixture.
  • Make a lid for the basin by taking a large piece of baking parchment and a large piece of aluminium foil. Lie the foil on top and make a fold in the centre of both pieces which will allow room for the steam to rise. Place these over the top of the pudding basin, with the foil on top, securing tightly with bakers twine underneath the lip of the pudding basin. Trim off any excess parchment and foil, you don't want them to hanging too low as otherwise they will soak up the water during the steam.
  • Place a steaming rack (or a folded up tea towel) into a large lidded cooking pot, deep enough to cover the pudding. Then place the pudding on top of the rack.
  • Fill the pot up with boiling water until halfway up the pudding basin. The water should not touch the parchment / foil otherwise they will soak it up and the pudding will go soggy. Place the lid on the pot and bring the heat to a simmer.
  • Steam for three and a half hours, checking the water level occasionally and topping up if necessary.
  • Remove the pudding from the cooking pot then re-make the lid for the pudding basin with fresh baking parchment and aluminium foil. Store in a cool dark place until Christmas Day.
  • On Christmas Day the pudding will need to be steamed again in the large cooking pot for re-heating before serving. However your pudding will only need two and half hours this time.
  • Remove the pudding basin from the cooking pot and remove the parchment / foil lid. Turn your pudding carefully out onto a plate and serve with brandy butter, custard, cream or ice-cream to accompany it.

Notes

Dried Fruit - I think the sultanas are necessary but you can switch out the raisins for currants and the figs and dried cranberries to whichever dried fruits you enjoy.
Almonds - these are optional if you need to make a nut-free pudding or you can substitute for pecans or walnuts.
Apple - I like to use Bramley apple but Granny Smiths are fine too.
Suet - Commercial suet is coated in wheat flour. I haven't found gluten-free suet that I like 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 pellets which will evenly distribute throughout the pudding. Or you can substitute with either lard or coconut butter. If you do, then freeze the fat before grating into the pudding for even distribution.
Dark Brown Muscovado Sugar - can be substituted for any dark brown sugar. Sift the sugar before you use it - muscovado sugar can be a bit clumpy
Breadcrumbs - you can use any gluten-free breadcrumbs.
Gluten-Free Flour - I use Doves Farm Gluten-Free Plain White Flour.
Making ahead - You can make your Christmas Pudding at least 3 months in advance if you so wish. It keeps very well in a cool dark place.
Re-heating - Christmas Pudding is not very nice eaten cold, it needs re-heating.
Please try not to microwave your Christmas Pudding. It will make the pudding tough and heavy. You can re-heat leftovers wrapped in foil in the oven.

Nutrition

Calories: 420kcal | Carbohydrates: 70g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 106mg | Potassium: 509mg | Fiber: 6g | Sugar: 38g | Vitamin A: 1382IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 2mg