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Gluten free Christmas pudding with a slice cut out

Gluten-free Christmas pudding

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking and cooling
  • Easy
  • Serves 10-12

Make a gluten-free version of Christmas pudding for a dessert packed with festive spices and fruit

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (12)
NutrientUnit
kcal229
fat4g
saturates1g
carbs41g
sugars25g
fibre2g
protein4g
salt0.29g
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Ingredients

  • 100g currants
  • 100g raisins
  • 100g mixed candied citrus peel
  • 100g glacé cherries, roughly chopped
  • 1 tsp mixed spice
  • generous grating of nutmeg
  • 1 orange, zested and juiced
  • 1 lemon, zested
  • 50ml brandy
  • flavourless oil, for the basin
  • 50g flaked almonds
  • 1 large cooking apple, peeled, cored and grated
  • 50g ground almonds
  • 1 tsp gluten-free baking powder
  • 100g gluten-free plain flour
  • 50g gluten-free breadcrumbs
  • 100g dark brown soft sugar
  • 2 eggs, beaten

Method

  • STEP 1

    In a large bowl, mix the currants, raisins, candied peel, glacé cherries, mixed spice, nutmeg, orange zest and juice, the lemon zest and brandy together. Cover with a clean tea towel and leave to soak overnight.

  • STEP 2

    The next day, put an upturned saucer or trivet in the bottom of a deep, wide saucepan and half-fill the pan with water. Bring to a simmer over a low-medium heat. Oil a 1.5-litre pudding basin and line the base with a circle of baking parchment.

  • STEP 3

    Stir the flaked almonds, apple, ground almonds, baking powder, flour, breadcrumbs, sugar and eggs into the bowl of dried fruit using a wooden spoon. Tip the mixture into the prepared basin, packing it in with the back of the spoon, then cover the surface with another circle of parchment. Cover the basin with sheet of baking parchment, followed by a double layer of foil, then secure it around the rim with kitchen string. Tie on a loop of string to make a handle. Carefully lower the basin onto the upturned saucer in the pan of simmering water and cover with a lid. Cook for 6 hrs, topping up with boiling water from the kettle if needed to ensure the water doesn't boil off below the halfway line.

  • STEP 4

    Once the pudding is cooked, remove the basin from the pan and leave to cool completely. Remove the pudding from the basin, wrap well in baking parchment and foil and store in a cool, dark place for up to three months. To reheat, return the pudding to its basin, cover as before and lower into a pan of simmering water. Cover and warm through for 1-2 hrs, then remove and serve with brandy cream.

Goes well with

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