Gluten Free Chocolate Christmas Pudding

As there is an increasing need for recipes free from allergens including gluten, egg and nut, we are pleased to bring you this delightful Gluten Free Chocolate Christmas Pudding. Not only is it free from gluten, dairy, egg and nut, it has no added sugar but it does have loads of gorgeous flavour!

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

Ingredients

Change Quantities:
  • PUDDING
  • 25g glace cherries
  • 100g dates
  • 100g raisins
  • 25g currants
  • 5 tbsp oil
  • 6 tbsp water
  • 1 tbsp black treacle
  • 50g plain chocolate
  • 100g Freee Brown Bread Flour
  • 1 tbsp cocoa powder
  • 1 tsp mixed spice
  • TO FLAME
  • 3 tbsp rum

Pudding

  1. Chop the cherries and dates into a large mixing bowl, add the raisins, currants, oil, water and treacle. Cover and leave the mixture to stand for at least 2 hours or overnight.
  2. 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.
  3. Grate the plain chocolate into a bowl, add the flour, cocoa and mixed spice and stir to combine. 
  4. Stir in the soaked fruit mixture.
  5. Pour everything into the prepared pudding basin, pushing it down and smoothing the top.
  6. Cover the top of the puddings with the prepared paper circles.
  7. Spread tin foil over the top of the pudding basin, tucking it in well around the outer rim.
  8. Place the pudding basin in saucepan, then fill with water until it is half way up basin.
  9. Put the lid on the saucepan and boil for 4 hours, check regularly, adding extra boiling water to maintain the water level. If using a pressure cooker see the manufacturer’s instructions.
  10. Carefully remove the pudding and cool, without removing the foil or greaseproof paper.
  11. Store the pudding until required, for up to a month.

Serving

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

Flaming the Pudding

  1. Put the warm Christmas pudding on a heatproof plate.
  2. Measure the 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 hours

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Ingredients

Change Quantities:
  • PUDDING
  • 25g glace cherries
  • 100g dates
  • 100g raisins
  • 25g currants
  • 5 tbsp oil
  • 6 tbsp water
  • 1 tbsp black treacle
  • 50g plain chocolate
  • 100g Freee Brown Bread Flour
  • 1 tbsp cocoa powder
  • 1 tsp mixed spice
  • TO FLAME
  • 3 tbsp rum

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