One of my fondest memories from when I was a child, was having the pudding hang in my wardrobe for a month or two leading up to Christmas Day. Every time I opened the door, I’d be greeted with a waft of spicy fruity loveliness – a promise of the excitement that was just around the corner!

A few years ago, my Mother-in-law was kind enough to give me her recipe for Christmas pudding. Her is honestly the best tasting one I’ve ever had! (Sorry Mum – yours comes in at a very close second I promise!!) It is rich and luscious and I can’t help but gorge myself on it!

I made a few alterations to the original recipe to make it gluten & dairy-free so that Madeleine could enjoy it too, and it’s become a regular  every year ever since on our Christmas table. I even made one last year and carried it on our 3 day drive down to Victoria to share with the in-laws (it travels well too!). Needless to say, Barbara was more than happy with my new version of her recipe and was thrilled that Madeleine could have some too! We usually serve it with homemade custard. If you’re after a recipe for dairy-free custard, I have one here for you.

If you’d like more great gluten & dairy-free recipes to celebrate Christmas with, make sure you grab a copy of my Christmas cookbook here. It’s choc-full of luscious treats for your family – everything from the traditional to the modern.

Come back next week, when I’ll be sharing how to make a Gingerbread Buche de Noel (Christmas Log Cake).

xo

Gluten-free Christmas Pudding

Course: Sweet Treats
Cuisine: Dairy-free, Gluten-free, Vegetarian

Ingredients

  • 3/4 cup Besan
  • 1/2 tsp Bicarb soda
  • 125 g Pork lard grated or finely diced, or substitute with ghee or olive oil
  • 1 Carrot, small grated
  • 1 Green apple grated
  • 1/2 Lemon zest and juice
  • 125 g Almond meal
  • 125 g Sultanas
  • 125 g Currants
  • 125 g Goji berries
  • 1/3 cup Prunes diced
  • 1/2 cup Brown sugar
  • 1/2 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 50 ml Brandy
  • 2 eggs
  • 90 ml Coconut milk
  • 1 Pinch Salt

Instructions

  • Combine all ingredients thoroughly.
  • Prepare as per Method 1 or Method 2.
  • Serve with Butterscotch Custard (see recipe)

Method 1—Boiled Pudding

  • Boil a 60cm square piece of calico for 5 minutes, then carefully remove it from the water and wring it out well.
  • Sprinkle the surface with 1/8—1/4 cup extra besan and rub it on in a large circle.
  • Place the pudding mixture into the centre of the besan circle on the cloth.
  • Gather the edges of the cloth up, shaping the pudding into a ball shape and very securely tie the bundle as close to the pudding as possible.
  • Place in a large pot of boiling water and cook with the water simmering for 2 hours.
  • Ensure there is enough water to cover the pudding at all times. You will need to top up the water as it cooks.
  • Once cooked, carefully remove the pudding and set on a wire rack to drain and cool.
  • Once cold, to store it, hang in a cool, dark place until Christmas.
  • Boil for another 2 hours as above just prior to serving.

Method 2—Steamed Pudding (my preferred method)

  • Generously grease a large pudding basin.
  • Pour the pudding mixture into the basin.
  • Cover with a layer of greased baking paper, or two layers of foil and tie very securely around the edges of the dish.
  • Place in a large pot of boiling water and cook with the water simmering for 2 hours. The water level needs to be just below the rim of the pudding basin at all times. You will need to top up the water as it cooks.
  • Once cooked, carefully remove the pudding and cool.
  • Once cold, store in a cool, dark place until Christmas.
  • Boil for another 2 hours as above just prior to serving.

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Fuss-free Gluten-free Breakfast

Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?

I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.

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Free Cookbook...

Fuss-free Gluten-free Breakfast

Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?

I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.

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