Christmas pudding is an absolute must have in many households. Unfortunately, for those who have to follow a gluten-free diet, this delicious dessert is often believed to be off the menu. What many people may not realise is that you can turn almost any recipe into one that is gluten-free and Christmas pudding is no exception!
You will need:

  • 100g raisins
  • 110g sour cherries
  • 150g currants
  • 50g dates (chopped)
  • 1 lime zest and juice
  • ½ orange zest and juice
  • 50g mixed peel
  • 75ml Assam or Earl Grey tea (cold)
  • ½ tsp mixed spice
  • ¼ tsp cinnamon (ground)
  • ¼ tsp nutmeg (grated)
  • 2 ½ Tbsp brandy
  • 170g brown sugar
  • 1 Tbsp golden syrup
  • ½ large apple (grated)
  • 50g chopped toasted almonds
  • 25g rice flour
  • 25g cornflour
  • 110g gluten-free breadcrumbs
  • 1 tsp gluten-free baking powder
  • 110g gluten-free suet
  • 2 eggs (beaten)
  • 1 egg yolk (beaten)
  • Butter for greasing

Method:

  • Combine all dried fruits, mixed peel, and zests in a large bowl.
  • Add the citrus juice, tea, brandy, and spices before allowing it to stand overnight.
  • The next day, add the syrup, sugar, almonds, and apple.
  • In a new bowl, blend your rice flour, breadcrumbs, cornflour, suet, baking powder, and add a pinch of salt too.
  • Add the beaten eggs (the whole eggs) until the mixture is completely blended and smooth.
  • Stir in the fruit.
  • Use the butter to grease a pudding basin and pour the mixture in until it reaches the 2/3 mark. The bowl should hold 1.5 litres.
  • Cut out a circle of wax paper and place it on top of the bowl before covering with two pieces of tin foil. Secure with string.
  • Place a saucer upside down inside a deep saucepan and place the pudding on top of the saucer.
  • Carefully pour boiling water into the saucepan until it reaches the halfway mark.
  • Put the lid on the saucepan and allow to steam for 8 hours. You will need to top up the water as necessary but make sure it does not exceed the halfway mark.
  • Once steamed, remove the bowl from the pan and the foil and wax paper.
  • Turn out the pudding onto a suitable plate and remove the pudding bowl carefully.
  • Decorate as you please and serve with custard, ice cream, or brandy cream.