Christmas Pudding Gluten Free
Indulge in the festive tradition of a classic Christmas pudding with a gluten-free twist! This delectable dessert is packed with plump raisins, currants, zesty orange and lemon, and a warm medley of spices like cinnamon and nutmeg. Made with gluten-free breadcrumbs and flour, it ensures everyone at your holiday table can enjoy a slice of this rich, moist pudding. A splash of brandy or rum adds a boozy festive flair, while ground almonds and optional gluten-free suet enhance its texture. Perfectly steamed for hours, this pudding is best served warm with dollops of custard, cream, or brandy butter, making it a showstopping centerpiece for your gluten-free Christmas feast.
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Recipe Information
Ingredients
- 250 grams Raisins
- 150 grams Currants
- 100 grams Gluten-free breadcrumbs
- 75 grams Gluten-free self-raising flour
- 150 grams Soft brown sugar
- 50 grams Ground almonds
- 100 grams Mixed peel
- 1 whole Grated zest of an orange
- 1 whole Grated zest of a lemon
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Mixed spice
- 150 grams Butter (softened)
- 3 whole Large eggs
- 100 ml Brandy or rum
- 50 ml Milk
- 50 grams Gluten-free suet (optional)
Instructions
In a large mixing bowl, combine the raisins, currants, gluten-free breadcrumbs, gluten-free self-raising flour, soft brown sugar, ground almonds, mixed peel, orange zest, and lemon zest.
Add the ground cinnamon, nutmeg, and mixed spice to the dry ingredients and mix thoroughly.
In a separate bowl, cream the softened butter until smooth. Gradually beat in the eggs one at a time until well combined.
Fold the wet mixture into the dry ingredients until fully incorporated.
Pour in the brandy or rum and milk, and mix until the batter has a thick, sticky consistency. If using gluten-free suet, add it at this stage and mix well.
Grease a 1.2-liter (2-pint) pudding basin with butter and spoon the mixture into the basin. Smooth the top and cover with a layer of baking parchment followed by a double layer of aluminum foil. Tie securely with kitchen string.
Place the pudding basin in a large pot or steamer and pour boiling water halfway up the side of the basin. Cover the pot with a lid and steam the pudding on low heat for 5 hours. Top up the water level as needed during cooking to prevent it from drying out.
After steaming, remove the pudding from the pot and allow it to cool. Replace the foil and parchment, then store in a cool, dark place until Christmas Day.
To serve, reheat the pudding by steaming for 2 hours. Turn it out onto a serving plate, optionally decorate with holly, and flambé with more brandy if desired. Serve with custard, cream, or brandy butter.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 61.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
