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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. 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. For a grand finale to a special lunch you could flame the Christmas pudding before serving. Please note, the holly and berries placed on top are for decoration purposes only. 

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

Ingredients

Change Quantities:
  • PUDDING
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 2 tsp mixed spices
  • 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 CHRISTMAS PUDDING
  • 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 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 tin 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 toil foil and parchment.
  5. Store the pudding until required in a cool dark place for up to 2-3 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 tin foil.
  5. Store the pudding in a cool dark place for up to two months and re-heat to serve.

To Reheat the Pudding in a Saucepan

  1. Remove the tin foil, check the pudding is in good condition and replace the parchment layer.
  2. Cover the basin with tin 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. Remove the pudding from the saucepan.
  6. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

To Reheat the Pudding in a Microwave

  1. Remove the tin 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. Put a plate on top of the pudding basin, carefully invert the pudding and serve.

Flaming the Christmas Pudding (optional)

  1. Turn out the re-heated Christmas pudding on a warm, 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 serving plate and spoon any liquid back over the pudding.

Equipment

1lt/2pt pudding basin, large saucepan, parchment or greaseproof paper and tin foil, heatproof serving plate, small saucepan for flaming and mixing bowl
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 sugar
  • 2 tsp mixed spices
  • 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 CHRISTMAS PUDDING
  • 3 tbsp brandy or rum

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