One of the most popular desserts for the holidays is Christmas pudding. Of course, if you or one of your loved ones is on a gluten-free diet, you might believe that this recipe is off limits. The good news is that, with just a few minor adjustments, everyone can enjoy this delicious treat after a fulfilling holiday feast.

Ingredients:

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

Directions:

  • Start making your Christmas pudding by combining all of the dried fruits, peel and zests in a large bowl.
  • Add the tea, juice, brandy and all the spices and mix to ensure that all the fruit is coated.
  • Allow to stand overnight and make sure that you cover the bowl with a lid or plastic wrap.
  • In another bowl, mix the cornflour, rice flour, breadcrumbs, suet, baking powder and add a pinch of salt.
  • Beat the whole eggs and mix with the flour mixture.
  • Add the fruit to the flour mixture and mix well.
  • Grease a pudding basin with butter and pour the mixture into the bowl until it fills 2/3 of the way. The ideal bowl should hold 1.5 litres.
  • Cut out wax paper in a circular shape and put it on top of the bowl.
  • Cover the bowl with two pieces of tin foil and secure with a string.
  • Place a saucer upside down inside a deeper saucepan and put the pudding on top of this saucer.
  • Pour boiling water, very carefully, into the saucepan until it fills halfway.
  • Place the lid on the saucepan and allow to steam for 8 hours. You might need to top up the water if it drops lower than the halfway mark.
  • Once steamed, remove the bowl as well as the foil and wax paper.
  • Turn out your pudding onto a plate and remove carefully.
  • Decorate your pudding if desired and service with ice cream, brandy cream or custard.

As you can see, this Christmas pudding will take some time to cook which is why you should ensure that you make it before you start making your starter or main course. If you make it in the morning, it will be ready by the time you serve dinner. Even if the pudding gets cold, hot custard will warm it right up again.