Christmas dessert is a must in many homes. Unfortunately, for those who must follow a gluten-free diet, it is often believed that this delicious dessert is off the menu. What many people may not know is that you can make almost any recipe gluten-free and Christmas pudding is no exception!

What you need:

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

Directions:

  • Begin making your Christmas pudding by combining all the dried fruits, mixed peel and zests in a bowl.
  • Add the tea, citrus juice, brandy and spices to this mixture and allow to stand overnight.
  • The following day, you can add your sugar, syrup, apple and almonds.
  • In another bowl, blend together the breadcrumbs, rice flour, suet, cornflower, baking powder and just a pinch of salt.
  • Add the beaten whole eggs to the dry mixture and blend until smooth.
  • Next, add the fruit mixture to the egg mixture and mix well.
  • Grease a pudding basin with butter before pouring the pudding mixture into to the bowl until it is 2/3 full. You will need a 1.5 litre bowl.
  • Cut out wax paper in a circular shape and place it on top of the bowl before covering with two pieces of tin foil. You can secure with string.
  • Place a saucer upside down inside a deep saucepan before placing the pudding bowl on top of it.
  • Carefully pour some boiling water into the saucepan until it reaches the halfway mark of the saucepan.
  • Place a lid on the saucepan and steam for 8 hours. You will need to top up the water if the water level becomes too low. Do take care not to exceed the halfway mark.
  • Once steaming is done, you can remove the bowl from the pan and remove the tin foil and parchment paper.
  • Turn out the pudding onto a plate and remove the bowl slowly.
  • You can now decorate as you wish and serve with custard, brandy cream or ice cream.

As you can see, this Christmas pudding does take some time. However, there is no baking involved and, once you make this pudding for the first time, you will see just how easy it can be. You can even make smaller portions if you prefer for each of your guests to have their own small pudding serving.