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Gluten-Free Christmas Pudding Recipe

Monday 11th November 2013

If you’re looking for the best gluten-free Christmas pudding recipe then you’re in the right place, or at least my family would say that you are.

I’ve been making this gluten-free Christmas pudding every year since the boys were young and it always goes down a treat, with many relatives and neighbours putting in their orders in early November – which is why I’m sharing it with you now, so you can get stirring and feeding ahead of the big day.

If this is your first gluten-free Christmas, do not panic. There are lots of very tasty Christmas gluten-free foods available to buy from the supermarkets and we also have a whole selection of Christmas recipes for you to try on our website. Why not make your whole Christmas day gluten-free, that way you can relax and enjoy the feast as much as everyone else.

Over the coming weeks we’ll be bringing you a whole host gluten-free Christmas recipes and if you have a favourite one which you’d like to share, just post it below, or on our Facebook or Twitter pages.

But in the meantime, back to the pudding…

Gluten-Free Christmas Pudding



250g/9oz raisins
225g/8oz sultanas
450g/1lb currants
85g/3oz mixed peel
finely grated zest of 1 orange and the juice of 2 oranges
finely grated zest and juice of one lemon
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp grated nutmeg
150ml/5floz cold Earl Grey tea
6 tbsp brandy or rum
1 large cooking apple, peeled, cored and grated
85g/3oz blanched almonds, roughly chopped
340g/12oz dark soft brown sugar
2tbsp black treacle
225g/8oz well chilled or frozen unsalted butter, grated
225g/8oz brown or white Genius Gluten Free Bread, whizzed into fine breadcrumbs
55g/2oz rice flour
55g/2oz corn flour
2 tsp of baking powder (gluten free)
1 tsp of salt
5 eggs, beaten


  1. In a large mixing bowl mix all the dried fruit, mixed peel, orange and lemon zest and spices together and soak overnight in the orange and lemon juice, cold tea and brandy or rum. Mix in the grated apple, chopped almonds, brown sugar and black treacle.
  2. In another bowl, mix the butter, breadcrumbs, rice flour, corn flour, baking powder and salt together, then gradually beat in the eggs until the mixture is smooth. Stir into the soaked fruit mixture.
  3. Spoon the mixture into two 1litre pudding basins, greased with butter to two-thirds full, cover with greased greaseproof paper and foil, secured around the edge of the bowl with string. Steam for 8 hours checking occasionally to top up with more water if necessary.
  4. Remove the pudding basins from the pan and leave to cool. To store, cover the puddings with fresh greaseproof paper, foil then cling film and place somewhere cool and dry.
  5. On Christmas day, steam the puddings for a further six hours before serving.


By Lucinda Lucinda


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