Gluten-free and dairy-free Christmas pudding

Gluten-free and dairy-free Christmas pudding
  • Serves icon Makes 2 x 1.2 litre puddings, each serves 6
  • Time icon Takes 20 minutes to make, 8 hours to cook, plus soaking overnight

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

Nutrition: per serving

Calories
716kcals
Fat
24.7g (10.7g saturated)
Protein
9.8g
Carbohydrates
116.8g (88.5g sugars)
Salt
1.1g
Calories
716kcals
Fat
24.7g (10.7g saturated)
Protein
9.8g
Carbohydrates
116.8g (88.5g sugars)
Salt
1.1g

For 12 servings

Ingredients

  • 250g raisins
  • 225g sultanas
  • 450g currants
  • 85g mixed peel
  • Finely grated zest of 1 orange
  • Juice of 2 oranges
  • Finely grated zest and juice of 1 lemon
  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 150ml cold Earl Grey tea
  • 6 tbsp brandy or rum
  • 1 large cooking apple, peeled, cored and grated
  • 85g blanched almonds, chopped
  • 340g dark soft brown sugar
  • 2 tbsp black treacle
  • 225g gluten-free suet
  • 225g fresh gluten-free breadcrumbs
  • 50g rice flour
  • 50g cornflour
  • 2 tsp gluten-free baking powder
  • 1 tsp salt
  • 5 large free-range eggs, beaten
  • Dairy-free margarine, for greasing

Method

  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. The next day, mix in the apple, almonds, sugar and treacle.
  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. 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. 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.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3 votes

Reviews

Share your thoughts...

Rate & review

Rate

3 votes

Subscribe to our magazine

HALF PRICE OFFER! Subscribe to delicious. for £13.80 for 6 issues

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine