Gluten-free and dairy-free Christmas pudding
- December 2008
- Makes 2 x 1.2 litre puddings, each serves 6
- Takes 20 minutes to make, 8 hours to cook, plus soaking overnight
Our Christmas pudding recipe is gluten-free as well as being dairy-free, so it’s perfect for those with a food allergy or intolerance.
Make sure you also take a look at our gluten-free, wheat-free and dairy-free Christmas cake recipe!
- Dairy-free recipes
- Gluten-free recipes
- 24.7g (10.7g saturated)
- 116.8g (88.5g sugars)
For 12 servings
- 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
- 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.
- The next day, mix in the apple, almonds, sugar and treacle.
- 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.
- 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.
- 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.
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.
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