Name: Gluten-Free Christmas Pudding recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 10
Ingredients: 200 g currants; 200 g sultanas; 150 g raisins; 150 g dates; 1 orange whole; 1/3 cup Cointreau *optional; 200 g butter room temperature; 1/2 cup brown sugar; 3 eggs; 1/2 cups gluten-free plain flour; 3 cup gluten-free breadcrumbs; 1 tbs mixed spice; 1 tsp ground cinnamon; 1 tsp ground cardamom; 1 tsp ground ginger; 1/2 tsp ground cloves; 1 cup water

by Greer Worsley Last updated on 08/06/2019

This scrumptious gluten-free Christmas pudding is loaded with fruit and spices, and uses simple gluten-free alternatives, so that everyone can indulge. Serve it with homemade vanilla custard for a truly festive dessert. - Greer Worsley

Ingredients

200 g currants
200 g sultanas
150 g raisins
150 g dates
1 orange whole
1/3 cup Cointreau *optional
200 g butter room temperature
1/2 cup brown sugar
3 eggs
1/2 cups gluten-free plain flour
3 cup gluten-free breadcrumbs
1 tbs mixed spice
1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground ginger
1/2 tsp ground cloves
1 cup water

Method

Step 1

Place dried fruit in a large bowl with orange juice and rind, and Cointreau or brandy, if using. Stir well to combine, then pour over a cup of water. Cover and refrigerate overnight.
Step 2

Grease a 2 Litre pudding basin with butter and place a circle of baking paper, cut to fit, in the base.
Step 3

Cream butter and sugar until light. Add eggs one at a time, beating well between each addition. Stir through soaked fruit, bread crumbs, flour and spices.
Step 4

Spoon into prepared pudding basin and smooth down the top. Place two circles of baking paper cut to fit directly onto the pudding. Cover the basin with foil and tie with kitchen string to seal completely.
Step 5

Place an upturned saucer in the base of a large saucepan and sit the pudding basin on top. Pour in water so it comes halfway up the sides of the basin. Bring to the boil, place lid on the saucepan, reduce heat and simmer for 4 hours. Check intermittently to make sure water hasn’t run dry.
Step 6

Carefully remove basin from saucepan and check that pudding is cooked by inserting a skewer. It should come out clean. Run a knife around edge to loosen pudding. Carefully turn onto serving plate. Serve with custard.

Recipe Notes

from Australia’s Best Recipes team

Alcohol is optional, and you can use Cointreau or brandy.

Make breadcrumbs by blitzing store-bought gluten-free bread in a food processor. This recipe uses about half a small loaf. Keep any leftovers in the fridge for other uses.

Any heat-proof bowl will do as a pudding basin. I used a stoneware one, but you can find aluminium or enamel ones as well. You can even buy some that come complete with a lid for steaming.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.

If you like the sound of this recipe, you might also like this Gluten-Free Rum Balls.