The Ultimate Gluten-Free Christmas Pudding Recipe
Ah, gluten-free Christmas pudding, what a perfect way to finish off your Christmas dinner. A perfect festive favourite!
Picture this: you’re gathered around the table, the aroma of spices wafting through the air, and there it is, a plump, glistening pudding that everyone can enjoy without a care in the world.
Made with gluten-free flour, dried fruits, and a splash of brandy (because why not?), It’s like a Christmas miracle in dessert form! As you slice into it, the rich, lightweight, moist texture is sure to impress even the most traditional of family members.
And let’s not forget the best part: dousing it in warm brandy sauce and setting it alight—nothing says “Merry Christmas” quite like a flaming pudding!
So, whether you’re gluten-free or just feeling adventurous, this pudding will have you singing carols and jingling bells in no time!
Serve it with either cream, custard, or a glass of champagne.
Table of Contents
What you will love about this recipe
- Inclusive, everyone at the table can indulge without worrying about gluten sensitivities.
- Full of rich flavours which are simply divine; packed with dried fruits, spices, and a hint of brandy, it’s a festive explosion for your taste buds!
- Moist and delicious, proving that gluten-free doesn’t mean compromising on texture.
- Love tradition? You can still enjoy the time-honoured ritual of steaming and serving it with a flourish.
- Versatile, you can easily customise it with your favourite fruits or nuts, making it uniquely yours. With all these reasons, it’s no wonder this pudding is bound to become a cherished part of your Christmas celebrations!
Ingredients
- Dried Fruits – 200g Raisins and 200g Sultanas: Provide natural sweetness and a chewy texture. Dried 200g apricots and 200g pitted prunes: Add moisture and a rich, fruity flavour.
- Citrus and Apple -1 Large orange (zest and juice): Imparts a zesty freshness and natural acidity. 1 Large eating apple: Contributes moisture and a subtle tartness.
- Spices – 1 teaspoon Ground cinnamon and 1 teaspoon mixed spice: contribute to the classic Christmas pudding flavour.
- Sweeteners and Alcohol – 3 tablespoons of good quality marmalade (or honey): Acts as a binding agent and adds depth of flavour. 6 tablespoons Sherry and 5 tablespoons of brandy: Enhance the pudding’s richness and help preserve it so it can be made in advance.
- Fats and Proteins – 3 tablespoons melted butter: Provides richness and helps to moisten the pudding. 3 large eggs, act as a binding agent to ensure the pudding holds its shape.
- Nuts – 50 g flaked almonds and 100g ground almonds: Offer texture, and creates a suitable texture without the need for wheat flour.
- Gluten-Free breadcrumbs -125g gluten-free bread crumbs: Serve as a gluten-free replacement for traditional flour, maintaining the pudding’s structure.
Instructions
- Put all of the fruit into a large bowl. Cut up the apricots and prunes into small pieces.
- Add the juice and rind of the orange and grate the apple.
- Add the Brandy and Sherry. Add the spices. Cover and allow to marinate overnight in a cool place (not in the fridge).
- Next day stir in a beaten egg, melted butter, flaked and ground almonds, and breadcrumbs. Stir well.
- Spoon the mixture into a large buttered pudding bowl or divide it into two smaller ones (which is what I do).
- Press the mixture down firmly and cover with a piece of pleated baking paper. Then cover that with aluminium foil. Add some string around the top this will help to remove the pudding bowl once cooked.
How to cook a Christmas pudding
- Steaming: This traditional method involves preparing the pudding mixture with gluten-free ingredients and pouring it into a greased pudding basin. Cover the basin with parchment and foil, securing it tightly. Place the basin in a large pot filled with boiling water, ensuring the water comes halfway up the sides of the basin. Steam for approximately 3 to 6 hours, checking the water level periodically to avoid drying out.
- Simmering: Similar to steaming, you can also simmer the pudding in a covered saucepan. Place the pudding basin in a pot, add boiling water halfway up its sides, and simmer gently for about 2 hours. This method requires occasional checks to maintain water levels.
- Microwaving: For a quicker alternative, you can prepare the pudding in the microwave. Cover the basin with cling film (with a hole for steam) and cook on medium power for about 6 minutes, allowing it to cool completely before storing it.
- Slow Cooking: Another convenient option is using a slow cooker. Place the pudding basin inside the cooker, fill it with water halfway up the sides, and cook on low for around 8 to 10 hours.
- Regardless of the method chosen, reheating is essential before serving, typically requiring an additional steaming or microwaving session of about 30 minutes to ensure it’s warm throughout. Each technique yields a rich and moist pudding, perfect for festive celebrations.
What to serve with Christmas pudding
- Brandy Butter: A classic choice, this rich, creamy spread made with butter, icing sugar, and brandy complements the pudding beautifully.
- Custard: Warm vanilla custard is another traditional pairing, adding a smooth and sweet contrast to the dense pudding( This is my favourite).
- Double Cream: For those who enjoy a richer option, pouring thick double cream over the pudding adds a luxurious touch.
- Ice Cream: Serving with a scoop of ice cream, such as vanilla or even gingerbread flavour, can provide a refreshing balance to the warm pudding.
- Champagne or Mulled Wine: For beverages, a glass of champagne or warm mulled wine pairs wonderfully with the pudding, elevating the festive atmosphere.
Are you ready to try out my gluten-free Christmas pudding recipe? Then let’s go:
The Ultimate Gluten-Free Christmas Pudding Recipe
Equipment
- Weighing scales
- Mixing Bowl
- Wooden Spoon
- Sharp Knife
- Citrus squeezer
- Table Spoon
- Tea Spoon
- Pudding Bowl
- String
- Baking Parchment
- Aluminium Foil Roll
Ingredients
- 200 g Raisins and sultanas (7 oz)
- 200 g Dried apricots and pitted prunes (or figs) (7 oz)
- 1 Large orange (grated zest and juice)
- 1 Large eating apple
- 1 tsp Ground cinnamon
- 1 tsp Mixed spice
- 3 tbsp Good marmalade (or honey)
- 6 tbsp Sherry
- 5 tbsp Brandy
- 3 tbsp Melted butter
- 3 Large eggs
- 50 g Flaked almonds (1.5 oz)
- 100 g Ground almonds (3.5 oz)
- 125 g Gluten-free bread crumbs (4.5 oz)
Instructions
- Put the raisins, sultanas, apricots, and prunes cut up into small pieces into a large bowl.
- Add orange zest and juice and stir in well.
- Grate in apple, and stir well.
- Stir in spices, marmalade, or honey.
- Add in Brandy and Sherry.
- Cover and leave to marinate overnight in a cool place (not a fridge).
- The next day, stir in beaten eggs, melted butter, flaked and ground almonds, and breadcrumbs.
- Spoon the mixture into either 1 large bowl or as I do make three smaller. Make sure bowls are buttered and lined with greased paper. Press the mixture down well.
- Cover the bowl with a piece of pleated baking parchment and then a layer of foil.
- Tie with string and make some handles.
- Cook in a steamer with a tight-fitting lid with boiling water for 6-8 hours. Keep your eye on the water so it does not run out. I tend to do this over a couple of days, last steam on the day you wish to eat the pudding.
- I start to prepare my puddings at the end of November. I like to give them an extra feed of Brandy after the first steam. Replace paper and foil if you do open up the pudding.
- Serve with brandy butter, cream, or custard and a bit of festive holly. Enjoy.
Nutrition
- Festive Garnishes: Consider adding a handful of fresh cranberries or a sprig of holly for a decorative touch that also enhances presentation.
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Gluten-Free Christmas Pudding Tips:
Gluten-free Christmas pudding can turn out every bit as rich, boozy, and nostalgic as the traditional version with a few key tweaks and safeguards for texture and structure.
Choosing ingredients
Use a good gluten-free plain/all-purpose blend and add baking powder if the recipe calls for self-raising; avoid single flours like rice flour alone as they can make the pudding gritty.
Swap regular breadcrumbs and suet for clearly labelled gluten-free versions, and double-check mixed peel, glace/candied fruit, and alcohol are all gluten-free.
Getting the texture right
Add moisture boosters such as grated apple, carrot, or a spoonful of black treacle/molasses to keep the pudding rich and not crumbly.
A small amount of ground almonds or nut flour helps with tenderness and structure, stopping the pudding from drying out.
Soaking and flavor
Soak your dried fruit overnight (or longer) in brandy, rum, or juice so it plumps up and doesn’t steal moisture from the batter.
Include plenty of warm spices (mixed spice, cinnamon, nutmeg) and citrus zest for that classic Christmas pudding depth and aroma.
Steaming and resting
Grease the basin very well and line the base with baking paper so the pudding releases cleanly.
Steam gently for the full time, keeping the water level topped up; a too-fierce boil can make a gluten-free pudding break apart.
Rest the pudding: once cooled, wrap well and store in a cool place or fridge, then re-steam before serving to let flavors mature and the crumb settle.
Serving and make-ahead
Make it at least a week or two ahead if you can, feeding with a little extra alcohol after cooling for a deeper, more developed flavor.
Serve with gluten-free brandy butter, custard, or cream, and label it clearly so celiacs and gluten-avoiders know it’s safe to enjoy.
Frequently Asked Questions
Is traditional Christmas pudding gluten-free?
No. Traditional Christmas pudding usually contains wheat-based flour or breadcrumbs and sometimes non–non-gluten-free suet, so it is not naturally gluten-free.
What can I use instead of regular breadcrumbs?
Use certified gluten-free breadcrumbs or blitz gluten-free bread into fine crumbs to replace the traditional version.
Can I use any gluten-free flour blend?
Most good-quality gluten-free plain or all-purpose blends work, but avoid single flours like rice flour alone as they can make the pudding dry or gritty.
Do I still need xanthan gum in a gluten-free Christmas pudding?
Many recipes work without it because eggs, fruit, and ground nuts give structure, but a small pinch can help if your flour blend doesn’t contain any binder.
Is the alcohol in Christmas pudding gluten-free?
Most distilled spirits and brandy are considered gluten-free, but always check labels and choose a brand that clearly states it is safe for people avoiding gluten.
Can I make this Christmas pudding alcohol-free?
Yes. Replace the alcohol with orange juice, apple juice, or a mix of juice and strong tea for soaking the fruit and for any extra “feeding.”
Why do I need to soak the dried fruit?
Soaking plumps up the fruit so it stays soft and juicy and doesn’t pull moisture out of the pudding during steaming.
How do I stop my gluten-free Christmas pudding from being dry or crumbly?
Include moisture boosters like grated apple or carrot and a little treacle, and don’t skimp on the steaming time so the pudding gently cooks through.
How long should I steam a gluten-free Christmas pudding?
Timing depends on the size of the basin, but it usually needs several hours; keep the water at a gentle simmer rather than a fierce boil to avoid a broken texture.
How far in advance can I make gluten-free Christmas pudding?
You can make it several weeks ahead if you like; once cooled, wrap it tightly and store in a cool, dark place or the fridge, “feeding” with a little extra alcohol if using.
How do I reheat gluten-free Christmas pudding on the day?
Re-steam the pudding in its basin for around an hour or until piping hot in the centre, or microwave slices gently just before serving.
Can I freeze gluten-free Christmas pudding?
Yes. Wrap the cooled pudding well in baking paper and foil or use an airtight container, freeze for up to a few months, and thaw in the fridge before re-steaming.
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Becky ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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I made this for our gluten-free guests over the holidays and everyone ended up loving it—even the gluten eaters!