Christmas Pudding Gluten Free
Indulge in the festive tradition of a classic Christmas pudding with a gluten-free twist! This delectable dessert is packed with plump raisins, currants, zesty orange and lemon, and a warm medley of spices like cinnamon and nutmeg. Made with gluten-free breadcrumbs and flour, it ensures everyone at your holiday table can enjoy a slice of this rich, moist pudding. A splash of brandy or rum adds a boozy festive flair, while ground almonds and optional gluten-free suet enhance its texture. Perfectly steamed for hours, this pudding is best served warm with dollops of custard, cream, or brandy butter, making it a showstopping centerpiece for your gluten-free Christmas feast.
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Ingredients
- 250 grams Raisins
- 150 grams Currants
- 100 grams Gluten-free breadcrumbs
- 75 grams Gluten-free self-raising flour
- 150 grams Soft brown sugar
- 50 grams Ground almonds
- 100 grams Mixed peel
- 1 whole Grated zest of an orange
- 1 whole Grated zest of a lemon
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Mixed spice
- 150 grams Butter (softened)
- 3 whole Large eggs
- 100 ml Brandy or rum
- 50 ml Milk
- 50 grams Gluten-free suet (optional)
Directions
Step 1
In a large mixing bowl, combine the raisins, currants, gluten-free breadcrumbs, gluten-free self-raising flour, soft brown sugar, ground almonds, mixed peel, orange zest, and lemon zest.
Step 2
Add the ground cinnamon, nutmeg, and mixed spice to the dry ingredients and mix thoroughly.
Step 3
In a separate bowl, cream the softened butter until smooth. Gradually beat in the eggs one at a time until well combined.
Step 4
Fold the wet mixture into the dry ingredients until fully incorporated.
Step 5
Pour in the brandy or rum and milk, and mix until the batter has a thick, sticky consistency. If using gluten-free suet, add it at this stage and mix well.
Step 6
Grease a 1.2-liter (2-pint) pudding basin with butter and spoon the mixture into the basin. Smooth the top and cover with a layer of baking parchment followed by a double layer of aluminum foil. Tie securely with kitchen string.
Step 7
Place the pudding basin in a large pot or steamer and pour boiling water halfway up the side of the basin. Cover the pot with a lid and steam the pudding on low heat for 5 hours. Top up the water level as needed during cooking to prevent it from drying out.
Step 8
After steaming, remove the pudding from the pot and allow it to cool. Replace the foil and parchment, then store in a cool, dark place until Christmas Day.
Step 9
To serve, reheat the pudding by steaming for 2 hours. Turn it out onto a serving plate, optionally decorate with holly, and flambé with more brandy if desired. Serve with custard, cream, or brandy butter.
Nutrition Facts
| Serving size | (1395.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5033.9 |
| Total Fat 220.7g | 0% |
| Saturated Fat 109.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 937.6mg | 0% |
| Sodium 2622.2mg | 0% |
| Total Carbohydrate 694.5g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 482.3g | |
| Protein 57.4g | 0% |
| Vitamin D 237.8IU | 0% |
| Calcium 1034.1mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 4170.5mg | 0% |
Source of Calories