This gluten free Christmas pudding is a rich, dense, and deeply spiced steamed dessert, packed with dried fruits, nuts, and a generous splash of brandy or rum. It is a classic British holiday centerpiece, adapted so everyone at the table can enjoy it, even those avoiding gluten. The recipe uses a blend of gluten free flour and ground almonds to create a moist, sticky texture that holds together beautifully when steamed, and it can be made weeks ahead to develop its flavor.
Ingredients
- 1 cup (150 g) mixed dried fruit (raisins, currants, sultanas)
- 1/2 cup (75 g) dried cranberries
- 1/2 cup (75 g) chopped dried apricots
- 1/2 cup (60 g) chopped candied peel
- 1/2 cup (120 ml) brandy or dark rum, plus extra for feeding
- 1/2 cup (100 g) dark brown sugar, packed
- 1/2 cup (115 g) unsalted butter, softened, plus extra for greasing
- 2 large eggs, lightly beaten
- 1 cup (120 g) gluten free all-purpose flour (with xanthan gum)
- 1/2 cup (50 g) ground almonds
- 1 tsp baking powder (gluten free)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 medium apple, peeled, cored, and grated
- Zest and juice of 1 orange
- 1/4 cup (30 g) chopped pecans or walnuts (optional)
Instructions
- In a large bowl, combine the mixed dried fruit, cranberries, apricots, candied peel, and brandy or rum. Stir well, cover, and let soak for at least 2 hours, or overnight if possible. This softens the fruit and infuses the pudding with flavor.
- Grease a 1.5-quart (1.5 L) pudding basin or heatproof bowl thoroughly with butter. Cut a circle of parchment paper and a circle of foil slightly larger than the top of the basin.
- In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs a little at a time, adding a spoonful of the flour if the mixture starts to curdle.
- In another bowl, whisk together the gluten free flour, ground almonds, baking powder, cinnamon, nutmeg, ginger, and cloves.
- Fold the dry ingredients into the butter mixture until just combined. Then stir in the soaked fruit (including any liquid), grated apple, orange zest and juice, and chopped nuts if using. Mix until everything is evenly distributed.
- Spoon the mixture into the prepared pudding basin. Smooth the top and press down gently. Place the parchment circle over the top, then the foil circle, and tie securely with kitchen string. Fold a pleat in the paper and foil to allow for expansion.
- Place a small heatproof saucer or trivet in the bottom of a large pot. Set the pudding basin on top. Pour boiling water into the pot until it comes halfway up the sides of the basin. Cover the pot with a lid and bring to a gentle simmer.
- Steam the pudding for 4 hours, checking the water level every 30–45 minutes and topping up with more boiling water as needed. The pudding is done when a skewer inserted into the center comes out clean and the internal temperature reads at least 200°F (93°C) – this ensures the eggs are fully cooked (safe minimum 160°F/71°C).
- Carefully remove the basin from the pot and let the pudding cool completely. Once cool, replace the paper and foil with fresh ones, and store in a cool, dry place (or refrigerate) until ready to serve.
- On serving day, re-steam the pudding for 1–2 hours, or microwave individual slices for 30–45 seconds. To flame with brandy, warm 2–3 tbsp of brandy in a small pan, pour over the hot pudding, and ignite carefully.
Tips
- Soak the fruit overnight: This is key for a moist pudding. If you are short on time, soak in warm brandy for at least 2 hours, but overnight gives a deeper flavor.
- Use a gluten free flour blend that contains xanthan gum: This helps bind the pudding and prevents it from crumbling. If your blend lacks xanthan gum, add 1/2 tsp of xanthan gum or psyllium husk powder.
- Don’t overmix the batter: Overmixing can make the pudding tough. Fold just until the flour is incorporated.
- Check the water level regularly: A dry pot can ruin the pudding. Set a timer to check every 30 minutes and keep a kettle of boiling water nearby.
Serving Suggestions
Serve the pudding warm, turned out onto a serving plate. The classic accompaniments are brandy butter, crème anglaise (custard), or a dollop of lightly sweetened whipped cream. For a non-alcoholic version, serve with a warm vanilla sauce. A sprinkle of powdered sugar or a drizzle of caramel sauce also works beautifully.
Variations
- Alcohol-free: Replace the brandy with orange juice or cold tea. The pudding will still be moist and flavorful.
- Nut-free: Omit the ground almonds and use an extra 1/4 cup (30 g) of gluten free flour. Also skip the chopped nuts.
- Fruit variations: Swap the dried apricots for dried figs or dates, and use any combination of dried berries you like.
- Spice it up: Add 1/2 tsp of allspice or cardamom for a different flavor profile.
Storage and Reheating
Once cooked and cooled, the pudding can be stored in its basin, wrapped in fresh parchment and foil, in a cool, dry place for up to 2 weeks. For longer storage, refrigerate for up to 4 weeks or freeze for up to 3 months. To reheat, steam the whole pudding for 1–2 hours until piping hot throughout. For individual slices, microwave on high for 30–45 seconds. Leftover reheated pudding should be consumed immediately; do not reheat more than once.
Frequently Asked Questions
Can I make this pudding in advance? Yes, absolutely. In fact, making it 2–4 weeks ahead allows the flavors to mature. Store it in a cool, dry place, and “feed” it with a tablespoon of brandy every week, if desired.
Can I cook this pudding in a slow cooker? Yes. Place the covered basin in the slow cooker, add boiling water halfway up the sides, and cook on low for 6–8 hours. Check the water level occasionally.
Why is my pudding crumbly? This usually happens if the mixture is too dry or if it wasn’t steamed long enough. Make sure you use a gluten free flour blend with xanthan gum, and don’t skip the ground almonds—they add moisture and structure. Also, check that the water level in the pot is maintained.
Can I use a different alcohol? Yes, dark rum, whisky, or even a sweet sherry all work well. If you prefer no alcohol, use orange juice or apple juice.
How do I know when it’s done? The pudding should be firm to the touch, and a skewer inserted into the center should come out clean. The internal temperature should be at least 200°F (93°C) to ensure the eggs are fully set.
Can I steam this pudding in a pressure cooker? Yes, place the covered basin on a trivet in an Instant Pot or similar, add 2 cups of water, and cook on high pressure for 90 minutes, then let the pressure release naturally for 15 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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