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Gluten Free Mini Christmas Puddings

Makes 6 mini puddings

These miniature gluten free Christmas puddings are light yet packed with fruit. Quicker to make than large puddings, these individual mini desserts will delight your gluten free guests.

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

Ingredients

Change Quantities:
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 50g vegetable suet
  • 2 tsp mixed spice
  • 100g raisins
  • 100g sultanas
  • 100g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 1 tsp black treacle
  • 1 egg
  • 2 tbsp whisky or fruit juice

Puddings

  1. Measure the flour, sugar, suet and mixed spice into a bowl and stir to combine.
  2. Add the raisins, sultanas, currants and mixed peel, grate the orange and lemon rind into the bowl and stir to mix.
  3. Squeeze the lemon and orange juice into a saucepan, add the treacle and heat gently, stirring until combined then pour this into the mixing bowl.
  4. Break the egg into another bowl, add the whisky (or fruit juice) and beat together. Pour into the mixing bowl and mix everything together well.
  5. Cover and leave the mixture to stand for at least 2 hours or overnight.
  6. Measure the top of 6 ramekin dishes or mini pudding basins (non-metallic if microwaving later) and cut 12 circles of parchment paper to fit just inside the top of each.
  7. Rub oil around the inside of the ramekin dishes or mini pudding basins.
  8. Divide the mixture between the mini pudding basins so they are three-quarters full and smooth the top.
  9. Cover the top of each pudding with two circles of the prepared paper.

Cooking the Puddings in a Microwave

  1. Cover the puddings with a piece of cling film and cut a hole in the top for steam to escape.
  2. Put the puddings into a microwave and cook on medium-high (600 watts) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes
  3. Leave the puddings to cool, remove the film, cover tightly with tin foil and store in a cool dark place for up to two months and re-heat to serve.

Re-heating the Puddings in a Microwave

  1. Remove the tinfoil, check the pudding is in good condition and replace the parchment layer.
  2. Cover the pudding loosely with cling film.
  3. Microwave on full power for 1 minute, leave to stand for 1 minute then turn out the puddings onto a warm plate and serve.

Cooking the Christmas puddings in a Saucepan

  1. Cover the puddings with tin foil, tucking it in well around the outer rims.
  2. Stand the puddings in the bottom of a large pan and add boiling water until it comes halfway up the pudding basins.
  3. Put the lid on the pan and simmer gently for 60 minutes.
  4. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basins.
  5. Leave the puddings to cool in the water then remove and store them in a cool dark place for up to two months.

Re-heating the Christmas Puddings in a saucepan

  1. Remove the tin foil, check the pudding is in good condition and replace the parchment and tin foil layers.
  2. Stand the puddings in the bottom of a large pan and add boiling water until it comes halfway up the pudding basins.
  3. Put the lid on the pan and simmer gently for 30 minutes.
  4. Remove the puddings from the saucepan.
  5. Turn the puddings out onto a warm plate and serve.

Equipment

6x140ml/¼pt mini pudding basins, parchment, tin foil and cling film if microwaving, saucepan or frying pan with lid and mixing bowl
Excellent! Swopped whisky for brandy and made a single pudding adjusting time in microwave......depends on your microwave.
By Geraldine Everett
31 Dec 2017

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Ingredients

Change Quantities:
  • 100g FREEE White Bread Flour
  • 100g sugar
  • 50g vegetable suet
  • 2 tsp mixed spice
  • 100g raisins
  • 100g sultanas
  • 100g currants
  • 50g mixed peel
  • 1 orange, rind and juice
  • 1 lemon, rind and juice
  • 1 tsp black treacle
  • 1 egg
  • 2 tbsp whisky or fruit juice

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