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Gluten Free Christmas Pudding

Makes 1 pudding

The best way to finish your Christmas lunch is with a traditional Christmas pudding. Your pudding needs to be pre-cooked either by simmering it in a saucepan or cooking in a microwave and is then re-heated before serving. 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. For a grand finale to a special lunch you could Flame the Christmas Pudding before serving.

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

Ingredients

Change Quantities:
  • PUDDING
  • 100g FREEE White Bread Flour
  • 100g soft brown sugar
  • 2 tsp mixed spice
  • 50g prunes
  • 50g dried apricots
  • 125g raisins
  • 125g sultanas
  • 175g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 50g oil
  • oil, for basin
  • DECORATION OPTIONAL
  • bay leaves or rosemary
  • redcurrants or cranberries
  • holly leaves without berries
  • TO FLAME CHRISTMAS PUDDING OPTIONAL
  • 3 tbsp brandy or rum

Pudding

  1. Measure the flour, sugar and mixed 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 mixed peel.
  3. Grate the orange and lemon peel into the bowl then add the juice of both.
  4. Stir in the oil.
  5. Stir the prepared flour into the bowl and mix well.
  6. Cover and leave the mixture to stand for at least 2 hours or overnight.
  7. Cut two circles of greaseproof or parchment paper to fit just inside the top of a 1lt/2pt pudding basin.
  8. Rub some oil around the sides of the pudding basin.
  9. Stir the mixture, tip it into the pudding basin, pushing it down and smoothing the top.
  10. Cover the top of the pudding with the prepared parchment or greaseproof paper circles.

Cooking the Pudding in a Saucepan

  1. Cover the pudding basin with aluminium foil, tucking it in well around the outer rim.
  2. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
  3. Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
  4. Once cooked, allow the pudding to cool without removing the aluminium foil and parchment.
  5. Store the pudding until required in a cool dark place for up to 1-3 months and re-heat to serve.

Cooking the Pudding in a Microwave

  1. Cover the pudding with cling film and cut a hole in the top for steam to escape.
  2. Cook on medium high (600w) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.
  3. Allow the pudding to cool completely.
  4. Remove the cling film and cover the basin tightly with aluminium foil.
  5. Store the pudding in a cool dark place for up to 1-3 months and re-heat to serve.

To Reheat the Pudding in a Saucepan

  1. Remove the foil, check the pudding is in good condition and replace the parchment layer.
  2. Cover the basin with aluminium foil, tucking in well at the outer rim.
  3. Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up to the pudding basin.
  4. Put the lid on the saucepan and simmer gently for 60 minutes.
  5. Carefully remove the pudding from the saucepan.
  6. Remove the foil and parchment and run a warm knife around the inside edge of the bowl.
  7. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide off the plate.
  8. Keep warm until serving.

To Reheat the Pudding in a Microwave

  1. Remove the aluminium foil and replace the parchment layer.
  2. Loosely cover the pudding with cling film.
  3. Cook on high power (800w) for 3 minutes, leave to stand for 2 minutes.
  4. Remove the cling film and parchment and run a warm knife around the inside edge of the bowl.
  5. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide off the plate.
  6. Keep warm until serving.

Decoration (optional)

  1. Place a small selection of cranberries, redcurrants, bay leaf, rosemary or holly leaf (without holly berries) on top.
  2. Remove all the decoration before prior to eating or flaming the pudding.

Flaming the Christmas Pudding (optional)

  1. Make sure the pudding and serving plate are warm.
  2. Put 3-4 tablespoons of brandy or rum into a small saucepan and wait until you are ready to flame the pudding.
  3. Heat the saucepan gently until the brandy or rum is very hot.
  4. Remove the pan from the heat and immediately pour the brandy or rum over the warm pudding.
  5. Quickly and carefully ignite the spirit with a lighter.
  6. Tilt the serving plate to one side and carefully spoon any spare alcohol back over the pudding. The flame will disappear when all the alcohol has burnt away.

Equipment

1lt/2pt pudding basin, large saucepan, parchment or greaseproof paper and aluminium foil, heatproof serving plate, small saucepan for flaming and 2 x large mixing bowls

Temperature

Microwave

Cooking; 600w for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.

Re-heating; 800w for 3 minutes, leave to stand for 2 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:
  • PUDDING
  • 100g FREEE White Bread Flour
  • 100g soft brown sugar
  • 2 tsp mixed spice
  • 50g prunes
  • 50g dried apricots
  • 125g raisins
  • 125g sultanas
  • 175g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 50g oil
  • oil, for basin
  • DECORATION OPTIONAL
  • bay leaves or rosemary
  • redcurrants or cranberries
  • holly leaves without berries
  • TO FLAME CHRISTMAS PUDDING OPTIONAL
  • 3 tbsp brandy or rum

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