Gluten Free Christmas Pudding
About this recipe:
The best way to finish your Christmas lunch is with a traditional Christmas pudding. Your pudding needs to be pre-cooked either by simmering it in a saucepan or cooking in a microwave and is then re-heated before serving. This wonderful comfort food, packed with delicious dried fruit, keeps well and is usually made well in advance of the seasonal festivities (1-3 months in advance) to allow the flavours to mature more. Many families make their pudding on Stir Up Sunday, a month before Christmas. For a grand finale to a special lunch, you could flame the Christmas pudding before serving.
Equipment:
1.1lt/2pt pudding basin, large saucepan, parchment, kitchen foil, heatproof serving plate, small saucepan for flaming and 2 x large mixing bowls
Ingredients:
Pudding
100g FREEE White Bread Flour
100g soft brown sugar
2 tsp mixed spice
50g prunes
50g dried apricots
125g raisins
125g sultanas
175g currants
50g mixed peel
1 orange, grated peel and juice
1 lemon, grated peel and juice
50g oil
oil, for basin
Decoration Optional
bay leaves or rosemary
redcurrants or cranberries
To Flame Christmas Pudding (Optional)
3 tbsp brandy or rum
Method:
Pudding
- Measure the flour, sugar and mixed spice into a bowl and stir to combine.
- Chop the prunes and apricots into a large mixing bowl, add the raisins, sultanas, currants and mixed peel.
- Grate the orange and lemon peel into the bowl then add the juice of both.
- Stir in the oil.
- Stir the prepared flour into the bowl and mix well.
- Cover and leave the mixture to stand for at least 2 hours or overnight.
- Cut two circles of parchment paper to fit just inside the top of a 1.1lt/2pt pudding basin.
- Rub some oil around the sides of the pudding basin.
- Stir the mixture, tip it into the pudding basin, pushing it down and smoothing the top.
- Cover the top of the pudding with the prepared parchment paper circles.
Cooking the Pudding in a Saucepan
- Cover the pudding basin with kitchen foil, tucking it in well around the outer rim.
- Stand the pudding in the bottom of a large pan and add boiling water until it comes halfway up the pudding basin.
- Put the lid on the saucepan and simmer gently for 2 hours. Lift the lid occasionally and add more boiling water to keep the level halfway up the pudding basin.
- Once cooked, allow the pudding to cool without removing the kitchen foil and parchment.
- Store the pudding until required in a cool dark place for up to 1-3 months and re-heat to serve.
Cooking the Pudding in a Microwave
- Cover the pudding with cling film and cut a hole in the top for steam to escape.
- Cook on medium high (600w) for 3 minutes, leave to stand for 1 minute and cook for a further 3 minutes.
- Allow the pudding to cool completely.
- Remove the cling film and cover the basin tightly with kitchen foil.
- Store the pudding in a cool dark place for up to 1-3 months and re-heat to serve.
Re-Heating the Puddings in a Microwave, Hob or in the Oven
Microwave | Hob | Oven | |
---|---|---|---|
Preparation |
Remove the kitchen foil, check the pudding is in good condition and replace the parchment layer. Re-cover the pudding loosely with cling film, which will allow steam to escape. |
Remove the kitchen foil, check the pudding is in good condition and replace the parchment layer. Re-cover the pudding dish with kitchen foil, tucking it in well at the outer rim. |
Remove the kitchen foil, check the pudding is in good condition and replace the parchment layer. Re-cover the pudding dish with kitchen foil, tucking it in well at the outer rim. |
Method | Put the pudding(s) into the microwave and close the door. | Stand the pudding(s) in the bottom of a large pan and add boiling water until it comes half way up the pudding dish(s). | Stand the pudding(s) in the bottom of a deep oven dish and add boiling water until it comes half way up the pudding dishes. |
Temperature | Turn the microwave to full power (800w). | Set the hob control for gentle simmering. | Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4. |
Time | Cook the pudding for 3 minutes then leave to stand for 2 minutes. | Put the lid on the pan and simmer gently for 60 minutes. Check the hot water halfway and refill if needed. | Cover the oven dish with a lid or kitchen foil and bake in the hot oven for 30 minutes. Check and refill the hot water halfway if needed. |
Serving |
Carefully remove the pudding dish(s) from the microwave. Remove the cling film and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Decorate with a bay leaf or sprig of rosemary and a few cranberries or redcurrants before serving. |
Carefully remove the pudding dish(s) from the saucepan of hot water. Remove the kitchen foil and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Decorate with a bay leaf or sprig of rosemary and a few cranberries or redcurrants before serving. |
Carefully remove the pudding dish(s) from the dish of hot water. Remove the kitchen foil and parchment paper. Run a warm knife around the inside edge of the bowl. Put a warm plate on top of the pudding basin, carefully invert the pudding and let it slide onto the plate. Keep warm until serving. Decorate with a bay leaf or sprig of rosemary and a few cranberries or redcurrants before serving. |
How to Flame a Christmas Pudding |
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Rosalind Palmer
This was a great recipe and everyone enjoyed this pudding in my family, even those who don't eat gluten-free usually. There was a slight user error and I didn't correctly break down the sugar, which caused there to be little sugary lumps. However, we reheated the pudding twice and this really improved it. I will certainly make next year.
Reviewing: Gluten Free Christmas Pudding
Matthew
I used this for my very first try at Christmas pudding this year. The result was excellent though next year I think I'll replace the orange juice with apple or grape to tone down the citrus a little
Reviewing: Gluten Free Christmas Pudding
Shirley
An easy to follow recipe. Very tasty pudding - suitable for the whole family.
Reviewing: Gluten Free Christmas Pudding
Maureen E Brooker
Having made Dove gluten free christmas pudding last year. ''I just can't believe it'', i have mist place the recipe. I used this recipe to make 6 small puddings.Given away to friend now requesting another for this year. I have every confirdance that useing this recipe we will not be a disappointment. Dove never lets you down, a user of many years. Merry Christmas to all.2021
Reviewing: Gluten Free Christmas Pudding
Diane Marshall
This Christmas pudding was so nice and very moist. My husband loved it more than the one we usually have - so bonus all round!! Really easy to make and looked great and kept its shape once it had been turned out of the dish. Will make again.
Reviewing: Gluten Free Christmas Pudding
Helen
I have made this every year for the past few years and always get lots of praise - it's simple and everyone can eat it (and even some who complain they don't like Christmas pudding have tried and enjoyed). I add some flaked almonds as well for a bit of texture. And I feed the pud every few days leading up to Christmas with a spoonful of brandy, making it love and moist and very, very boozy.
Reviewing: Gluten Free Christmas Pudding
Mr David Foster
Have used this recipe for the last couple of years. Very straightforward and makes a brilliant pudding
Reviewing: Gluten Free Christmas Pudding
Mrs Eileen Loader
Ive just finished cooking this and smells divine. Now cooling and putting away for Christmas day. Never made a Christmas pudding before. Cant wait to try it
Reviewing: Gluten Free Christmas Pudding