Gluten Free Christmas Pudding

The best way to finish your Christmas lunch is with a traditional Christmas pudding. This wonderful comfort food, packed with delicious dried fruit, keeps well and is usually made well in advance of the seasonal festivities. Many families make their pudding on Stir Up Sunday, a month before Christmas. This recipe makes one large pudding. If you don’t finish it on Christmas day, keep it in the fridge for a leftovers treat.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 2 tsp mixed spice
  • 50g prunes
  • 50g apricots
  • 125g raisins
  • 125g sultanas
  • 175g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 50g oil
  • TO FLAME
  • 3 tbsp brandy or rum

Pudding

  1. Put the flour, sugar and spice into a bowl and stir to combine.
  2. Chop the prunes and apricots into a large mixing bowl, add the raisins, sultanas, currants and peel.
  3. Grate the orange and lemon peel into the bowl then add the juice of both. Stir in the oil.
  4. Stir the prepared flour into the bowl and mix well.
  5. Cover and leave the mixture to stand for at least 2 hours or overnight.
  6. Rub some oil around the sides of a 1lt/2pt pudding basin then cut two circles of greaseproof or parchment paper the size of the top of the pudding basin.
  7. Stir the mixture and tip it into the pudding basin, pushing it down and smoothing the top.
  8. Cover the top of the puddings with the prepared paper circles.
  9. Spread tin foil over the top of the pudding basin tucking it in well around the outer rim.
  10. Place the pudding basin in saucepan then fill with water until it is half way up basin.
  11. Put the lid on the saucepan and boil for 6 hours, check regularly adding extra boiling water to maintain the water level. If using a pressure cooker see the manufacturer’s instructions.
  12. Carefully remove the pudding and cool without removing the foil or greaseproof paper.
  13. Store the pudding until required, up to two months.

Serving

  1. Before eating, remove and refresh the foil and paper layers.
  2. Place the pudding basin in saucepan, fill with water until it is half way up basin and steam for 2 hours or see pressure cooker instructions.
  3. Alternatively
  4. Alternatively remove the foil and paper, spread plastic wrap over the top of the pudding basin and make some holes in the top. Microwave on full power for 4 minutes, leave to stand for 1 minute then microwave on full power for further 3 minutes, check that it is heated through.
  5. Remove all foil, paper and plastic wrap, place a plate on top of the pudding basin and carefully invert the pudding.
  6. Serve warm.

Flaming the Pudding

  1. Put the warm Christmas pudding on a heatproof plate.
  2. Measure the brandy or rum into a small saucepan and warm it over gentle heat without letting it boil.
  3. Remove the pan from the heat, tilt it sideways and carefully ignite the fumes with a match or lighter. Immediately pour the flaming liquid over the pudding.
  4. Before the flame subsides, tilt the plate and spoon any liquid back over the pudding.

Equipment

1lt/2pt pudding basin, tin foil

Temperature

Microwave 850 watts

Cooking time

4+3 minutes
I have made this every year for the past few years and always get lots of praise - it's simple and everyone can eat it (and even some who complain they don't like Christmas pudding have tried and enjoyed). I add some flaked almonds as well for a bit of texture. And I feed the pud every few days leading up to Christmas with a spoonful of brandy, making it love and moist and very, very boozy.
By Helen
16 Oct 2017
Have used this recipe for the last couple of years. Very straightforward and makes a brilliant pudding
By Mr David Foster
10 Jan 2016
Ive just finished cooking this and smells divine. Now cooling and putting away for Christmas day. Never made a Christmas pudding before. Cant wait to try it
By Mrs Eileen Loader
06 Dec 2015

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Ingredients

Change Quantities:
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 2 tsp mixed spice
  • 50g prunes
  • 50g apricots
  • 125g raisins
  • 125g sultanas
  • 175g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 50g oil
  • TO FLAME
  • 3 tbsp brandy or rum

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