Wheat Free Christmas Pudding Recipe

Name: Wheat Free Christmas Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 70 g glace cherries, chopped; 170 g candied peel, chopped; 340 g raisins; 170 g sultanas; 170 g currants (I don't like raisins or currants so instead I use a total of 680g of Sultanas); 70 g blanched almonds, chopped; 255 g gluten free breadcrumbs (rye breadcrumbs or rice breadcrumbs or corn breadcrumbs); 255 g vegetable shortening (shredded vegetable suet); 2 teaspoons ground cinnamon; 2 teaspoons ground mixed spice; 12 fresh nutmeg, grated; ½ teaspoon ground cloves; 1 teaspoon allspice; 6 large eggs (or use egg replacer); 1 orange, juice and zest of; 12 lemon, zest of; 140 ml armagnac or 140 ml brandy; 3 tablespoons rum; sunflower oil, for greasing

Servings: persons

70 g glace cherries, chopped
170 g candied peel, chopped
340 g raisins
170 g sultanas
170 g currants (I don't like raisins or currants so instead I use a total of 680g of Sultanas)
70 g blanched almonds, chopped
255 g gluten free breadcrumbs (rye breadcrumbs or rice breadcrumbs or corn breadcrumbs)
255 g vegetable shortening (shredded vegetable suet)
2 teaspoons ground cinnamon
2 teaspoons ground mixed spice
12 fresh nutmeg, grated
½ teaspoon ground cloves
1 teaspoon allspice
6 large eggs (or use egg replacer)
1 orange, juice and zest of
12 lemon, zest of
140 ml armagnac or 140 ml brandy
3 tablespoons rum
sunflower oil, for greasing

1
Will make 1 large pudding (using a 2 litre pudding basin) or 2 medium puddings using (2 x 1 litre pudding basins).
2
Generously oil a 2 litre or 2 x 1 litre pudding bowl(s).
3
Put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
4
Whilst the eggs until fluffy and thickened, then stir into the dry ingredients.
5
Blend in the grated orange, the orange juice, the grated lemon and the spirits.
6
The mixture should just drop off the spoon.
7
Put the mixture into the greased pudding basin(s) and smooth over the top.
8
Cover the basin with a layer of oiled foil, double folded in the centre and secure with string.
9
Stand the basin on an inverted saucer or a piece of foil folded 4 times in a very large saucepan.
10
Fill the saucepan to 3/4 of the way up with water, cover with a lid or foil and steam for 6 1/2 hours for a large pudding or 4 1/2 hours for a smaller one.
11
Top up with boiling water whenever necessary.
12
When cooked, lift the basin out of the pan and allow to cool.
13
Store in a cool dark place.
14
To reheat, replace the old foil with new foil and steam for 1 1/2 - 2 hours before serving.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 70 g glace cherries, chopped, 170 g candied peel, chopped, 340 g raisins, 170 g sultanas, and more.

Yes, Wheat Free Christmas Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wheat Free Christmas Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions