Gluten free Christmas Pudding

As per yesterday’s post, I use the same fruit mix as for the cake, just with some minor tweaks on the other ingredients.

SO much rum in this mix!

SO much rum in this mix!

Scoop out four to five cups of the fruit mix and place in a bowl

Then add:

125g butter

1/2 cup brown sugar

2 eggs

1/4 tsp bi-carb soda

1/4 tsp cinnamon

1 tsp xanthan gum

1/4 cup rice flour

1/4 cup coconut flour

1/2 cup almond meal

3/4 cup gluten free flour

Juice of one small lemon


Cream the butter and sugar, beat in the eggs one at a time then add to the fruit mixture.  Add the dry ingredients and the lemon juice as needed as the mixture will be solid.  Spoon into a greased pudding mould.  Place a trivet in the bottom of a large pot and half fill with hot water.  Place pudding steamer into bowl, making sure the water does not come right up to the lid as you don’t want water getting into the mixture.  Boil the water for up to three hours, topping up with boiled water from the kettle as necessary (don’t let water come off the boil).

Allow to cool and either wrap in cling film and refridgerate until required, or put in an airtight bowl and refridgerate until required.  When needed, reheat in a microwave on medium heat until heated through, and serve with custard and cream.

Gluten free Christmas Pudding

Gluten free Christmas Pudding

Gluten free sticky date pudding

This is an alternate idea if you don’t really like traditional Christmas puddings.  Most people I have met like a sticky date pudding, and it looks very similar to a Christmas pudding.  This is made in the microwave, so it is very quick and easy.  Serves 8.

Sticky date pudding - gluten free

Sticky date pudding – gluten free



250g pitted dates, chopped roughly

1 tsp bicarbonate soda

3/4 cup boiling water

3/4 cup tightly packed brown sugar

100g butter

2 eggs, beaten

1 cored, peeled and chopped apple

1 cup gluten free self raising flour

1/2 tsp cinnamon


Butterscotch sauce:

3/4 cup tightly packed brown sugar

40g butter

200ml cream


Place dates and bicarbonate soda in a large, microwave safe bowl, pour boiling water over, stir and leave to cool.

Meanwhile, place sugar and butter in a large microwave safe jug and cook for one minute.  Stir apples and butter mixture through the dates, then mix through the flour, cinnamon and eggs, making sure all is well combined.  Microwave, uncovered for 12-13 minutes on medium high (depending on your microwave), cover and keep warm.

Place sauce ingredients in large microwave safe jug (you can use the one you have already used, the ingredients are the same) and cook for 8 minutes, stirring after 6.

Upend pudding on a serving plate, pour a little sauce over so that it dribbles down, put the remainder in a serving jug.


Best served with cream or pouring custard.