Gluten-free and dairy-free Christmas pudding recipe

By

  1. Makes 2 x 1.2-litre puddings, each serves 6
  2. Takes 20 minutes to make, 8 hours to cook, plus soaking overnight
  3. Rating

Lucinda Bruce-Gardyne's Christmas recipe is perfect for those with a food allergy or intolerance.

tried and tested
Gluten-free and dairy-free Christmas pudding

Ingredients

  1. 250g raisins
  2. 225g sultanas
  3. 450g currants
  4. 85g mixed peel
  5. Finely grated zest of 1 orange
  6. Juice of 2 oranges
  7. Finely grated zest and juice of 1 lemon
  8. 1 tsp mixed spice
  9. ½ tsp ground cinnamon
  10. ½ tsp grated nutmeg
  11. 150ml cold Earl Grey tea
  12. 6 tbsp brandy or rum
  13. 1 large cooking apple, peeled, cored and grated
  14. 85g blanched almonds, chopped
  15. 340g dark soft brown sugar
  16. 2 tbsp black treacle
  17. 225g gluten-free suet
  18. 225g fresh gluten-free breadcrumbs
  19. 50g rice flour
  20. 50g cornflour
  21. 2 tsp gluten-free baking powder
  22. 1 tsp salt
  23. 5 large free-range eggs, beaten
  24. Dairy-free margarine, for greasing

Method

  1. 1. In a large bowl, mix all the dried fruit, mixed peel, citrus zest and juices, spices, cold tea and brandy or rum together and soak overnight.
  2. 2. The next day, mix in the apple, almonds, sugar and treacle.
  3. 3. In another bowl, mix the suet, breadcrumbs, rice flour, cornflour, baking powder and salt together, then gradually beat in the eggs until smooth. Stir into the soaked fruit.
  4. 4. Grease 2 x 1.2-litre pudding basins, and divide the mixture between the basins until two-thirds full. Cover the top of each pudding with a circle of baking paper. Then fold a pleat 2cm across into the middle of 2 pieces of foil and use 1 piece to cover the top of each basin. Secure with string. Place upturned saucers in 2 deep saucepans, sit the pudding basins on top and fill with boiling water to come halfway up the basins. Cover and steam for 8 hours, topping up with boiling water when the levels drop.
  5. 5. Remove the puddings from the pan, carefully turn out and serve, decorated with holly. To store, cover with fresh baking paper and foil, then cling film, and store in a cool dry place for up to 3 months. To reheat, steam for 2 hours or microwave on medium for 6-7 minutes and serve.

Nutritional info

Per serving (based on 12): 716kcals, 24.7g fat (10.7g saturated), 9.8g protein, 116.8g carbs, 88.5g sugar, 1.1g salt

Chef's tip

This is lighter and moister than puddings made with wheat flour, and it’s also dairy-free. If you have a nut allergy, leave out the almonds. You can buy gluten-free suet and gluten-free baking powder from www.naturallygoodfood.co.uk.

Comments

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LearningFoodFast

January 3

New to Gluten Free cookery (first year) I made one error and made minor adjustments, I bought shredded suet(covered in wheat flour), being snowed in, I shook as much flour off as possible which was quite considerable (my lil lady has Some tolerence), hard nuts were a nono so added some ground almonds instead and slightly more liquid to compensate for both of these. I have to say, I have honestly never tasted a better pudding, all without my mums leaving to mature which she had always drummed into me that I would have to do. Definate recommendation, my mum even agreed.

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