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Gluten free Christmas pudding recipe

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Wehave a little treat for you today, a Gluten Free Christmas pudding recipe for you to indulge yourself over the festive season. This take about 3 hours 30 mins to prep and cook, so do plan in advance. It IS worth it though, as there is nothing quite like a spot of Christmas pudding to make the day that extra bit special, is there?

Ingredients

  • 350g dried fruit (mixed)
  • 100g chopped and stoned dates
  • 25g finely chopped crystallised ginger
  • Zest of one Orange,
  • Zest and juice of a Lemon,
  • Bramley apple; cored and grated
  • Chopped 50g almonds,
  • Mixed spice, 1/2 tsp
  • Ground ginger, 1/3 tsp
  • Ground cloves, 1/2 tsp
  • Ground cinnamon, 1/2 tsp
  • Apple juice, 100ml
  • Brandy; 4 tbsp
  • Butter, frozen plus some for greasing – 100g required
  • Breadcrumbs, make sure they are fresh (100g)
  • Gluten-free white flour; 75g
  • Large eggs (2)
  • Muscovado sugar (220g)

This takes 3 hours and 30 minutes to make, excluding the cooking and soaking time, so make sure you PLAN IN ADVANCE!

How to make your gluten free Christmas pudding

  1. Grab your fruit, ginger, citrus zest and lemon juice and combine them all into a large bowl. We love out mixing bowl, and this is perfect for the start of this recipe. Add the apple, almonds and spices. You then need to combine in some of the liquid; the apple juice and brandy.
  2. Make sure that you mix it all together really, well and then cover, and pop aside overnight to allow the fruit to soak up the alcohol and all the flavours
  3. After soaking, and on the following day, grate your frozen butter (yes I know this is weird). Adding it into the mixture as you do, and then mix up together, and fold in. Fold in your breadcrumbs and the flour as well.
  4. Add the eggs and sugar into another bowl and beat lightly to combine them. Stir these into the mixture
  5. Reach for your 1L pudding dish. and fill it with your mixture. Cover the basin with a double layer of buttered foil, insuring that there is a pleat in the cover so that you are allowing your pudding enough room to rise.
  6. Secure with a bit of tied string around the basin rim
  7. Pop your pudding basin into a saucepan, and make sure you add enough water so that it comes up to about hal way up the side of the bowl. Put a lid on the pan that fits well, and simmer it for 3 hours.
  8. You may need to top up the water as it cooks, so keep an eye on it regularly to make sure all the water doesn’t boil off
  9. Take the basin out of the saucepan, and replace your foil lid with another double layer tied with a string. Now you need to store and cool the pud
  10. Pop it into a cool dark place for a couple of months (or as long as you can!)
  11. Now you just need to reheat it – steam as you did above for 2 hours this time and turn onto a plate.
  12. You can also reheat the pudding in a microwave for 45 secs (750W) or 40secs (900W)
  13. ALWAYS take the foil off before putting in the microwave!

We hope you love this recipe, and enjoy your pudding as well!

This recipe first appeared in Ocado Life magazine, for more fabulous recipes, do check out the Ocado site. As well as looking at the cooking section on KiddyCharts too.

We love Christmas, so there are more Christmas recipes on the site too. If you want to download this into a recipe card and print it out – here you go.

Yield: 1 pudding

Gluten Free Christmas Pudding

Gluten Free Christmas Pudding

Fabulous gluten free Christmas pudding to make for all the family for loads of festive fun!

Prep Time 3 hours 30 seconds
Cook Time 2 hours
Additional Time 2 months
Total Time 2 months 5 hours 30 seconds

Ingredients

  • 350g dried fruit (mixed)
  • 100g chopped and stoned dates
  • 25g finely chopped crystallised ginger
  • Zest of one Orange,
  • Zest and juice of a Lemon,
  • Bramley apple; cored and grated
  • Chopped 50g almonds,
  • Mixed spice, 1/2 tsp
  • Ground ginger, 1/3 tsp
  • Ground cloves, 1/2 tsp
  • Ground cinnamon, 1/2 tsp
  • Apple juice, 100ml
  • Brandy; 4 tbsp
  • Butter, frozen plus some for greasing - 100g required
  • Breadcrumbs, make sure they are fresh (100g)
  • Gluten-free white flour; 75g
  • Large eggs (2)
  • Muscovado sugar (220g)

Instructions

  1. Grab your fruit, ginger, citrus zest and lemon juice and combine them all into a large bowl. We love out mixing bowl, and this is perfect for the start of this recipe. Add the apple, almonds and spices. You then need to combine in some of the liquid; the apple juice and brandy.
  2. Make sure that you mix it all together really, well and then cover, and pop aside overnight to allow the fruit to soak up the alcohol and all the flavours
  3. Grab your fruit, ginger, citrus zest and lemon juice and combine them all into a large bowl. We love out mixing bowl, and this is perfect for the start of this recipe. Add the apple, almonds and spices. You then need to combine in some of the liquid; the apple juice and brandy.
  4. Make sure that you mix it all together really, well and then cover, and pop aside overnight to allow the fruit to soak up the alcohol and all the flavours
  5. After soaking, and on the following day, grate your frozen butter (yes I know this is weird). Adding it into the mixture as you do, and then mix up together, and fold in. Fold in your breadcrumbs and the flour as well.
  6. Add the eggs and sugar into another bowl and beat lightly to combine them. Stir these into the mixture
  7. Reach for your 1L pudding dish. and fill it with your mixture. Cover the basin with a double layer of buttered foil, insuring that there is a pleat in the cover so that you are allowing your pudding enough room to rise.
  8. Secure with a bit of tied string around the basin rim
  9. Pop your pudding basin into a saucepan, and make sure you add enough water so that it comes up to about hal way up the side of the bowl. Put a lid on the pan that fits well, and simmer it for 3 hours.
  10. You may need to top up the water as it cooks, so keep an eye on it regularly to make sure all the water doesn't boil off
  11. Take the basin out of the saucepan, and replace your foil lid with another double layer tied with a string. Now you need to store and cool the pud
  12. Pop it into a cool dark place for a couple of months (or as long as you can!)
  13. Now you just need to reheat it - steam as you did above for 2 hours this time and turn onto a plate.
  14. You can also reheat the pudding in a microwave for 45 secs (750W) or 40secs (900W)
  15. ALWAYS take the foil off before putting in the microwave!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

For more Christmas recipes on KiddyCharts, take a look at these.

Christmas recipes on KiddyCharts

Here are a few more ideas for Christmas to get you and the kids excited!

How about checking out these other Christmas ideas off site too?

Christmas recipes from off site

Some more Christmas recipes for you to have a go at.

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Helen

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