Gluten-Free Christmas Pudding
By OcadoLife
Published on 17 January 2022
We've been tucking in to Christmas pudding since the mid-19th century, when Eliza Acton first wrote the recipe. Packed with dried fruits, zesty citrus, warming spices and booze, this is the only dessert that can finish off a traditional Christmas dinner in the proper fashion. This gluten-free version is one that everyone can enjoy. Serve it with pouring cream, or, even better, boozy brandy cream.Time and servings
3 hrs 30 minsTotal time
8Servings
3 hrs 30 minsPrep time
Ingredients
- 350 g of mixed dried fruit
- 100 g of stoned soft dates, chopped
- 25 g of crystallised ginger, finely chopped
- 1 orange, zest only
- 1 lemon, zest and juice
- 1 bramley apple, cored and coarsely grated
- 50 g of almonds, chopped
- 1 tsp of mixed spice
- 0.5 tsp of ground ginger
- 0.5 tsp of ground cloves
- 0.5 tsp of ground cinnamon
- 100 ml of apple juice
- 4 tbsp of brandy
- 100 g of butter, frozen, plus extra for greasing
- 100 g of fresh breadcrumbs, made by blitzing gluten-free white bread
- 2 large eggs
- 220 g of dark muscovado sugar
- 75 g of gluten-free white flour
Method
Step 1
In a large bowl, combine all the dried fruit with the ginger, citrus zest and lemon juice. Stir in the apple, almonds and spices, then add the apple juice and brandy. Mix well, cover and set aside overnight for the fruit to soak.Step 2
The next day, coarsely grate the butter into the mixture and stir. Fold in the breadcrumbs and flour. Lightly beat the eggs and sugar in another bowl to combine, then stir into the mixture.Step 3
Butter a 1L pudding basin and fill with the mixture. Cover with a double layer of buttered foil, making a pleat in the centre to let the pudding rise, and secure with string tied around the basin rim.Step 4
Place in a saucepan and pour in enough water so that it comes halfway up the sides of the bowl. Cover the pan with a tight-fitting lid and simmer for 3 hrs, topping up the water when necessary,Step 5
Remove, and replace the foil with a new double layer of foil tied on with string. Store in a cool, dark place for up to 2 months.Step 6
To reheat, steam as above for 2 hrs, then turn out onto a large plate. Alternatively, reheat the pud in the microwave for 45 secs (750 watts) or 40 secs (900 watts) – be sure to remove the foil first.