Gluten Free Christmas Pudding

Christmas Pudding

Tags: Desserts

Run out of time to make your Christmas pudding? Don’t despair, this one can be made a few days before Christmas, stored in the refrigerator and produced on the important day, and no one would know!


300 g luxury mixed fruits
25 g dried cranberries
25 g dried cherries
100 ml zest and juice of 1 orange
100 ml water
50 ml brandy
1 small cooking apple
2 Panini Rolls
1 tsp mixed spice
50 g Muscovado sugar
50 g dark brown sugar
25 g whole hazelnuts, coarsely chopped
50 g blanched almonds, coarsely chopped
85 g gluten free suet
85 g suet from the butcher
85 g a vegetable alternative grated straight from the fridge
1 large egg, beaten
1 tbsp black treacle


  • Make both Panini Rolls into breadcrumbs or 150g of any other Schär bread if preferred.
  • Put the mixed fruit, dried cranberries, orange zest, juice and water into a large mixing bowl, microwave on full power for 3 minutes, then leave to soak for 1 hour.
  • Pour over the brandy, cover and leave to soak in a cool place for a further 2 hours.
  • Add the grated apple, breadcrumbs, mixed spice, sugar and nuts, and mix together with a wooden spoon. Add the suet in 3 batches and stir well after each batch.
  • Then, add the egg and treacle and mix again, not forgetting to make your wish!
  • Grease a 1.2 litre (2pt) plastic pudding basin. Spoon the mixture into the prepared basin and cover the top with cling film and pierce a few times.
  • Cook in the microwave on medium for 10 minutes, stand for 5 minutes then cook on medium for a further 8-10 minutes. If eating immediately, stand for a further 2 minutes or when cold wrap in cling film/foil and store in the refrigerator for 1-2 weeks.

(Cooking times may vary according to the type of basin and microwave).
NB: Reheating

  • Remove foil and cover lightly with cling film, pierce a few times, then microwave on full power (850 watts) for 3 minutes, allow to stand for 3 minutes, then cook on medium for 5-7 minutes.
  • Then leave to stand for a further minute before turning out of the basin (temperature needs to be approximately 65˚C in the centre of the pudding).
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