Gluten Free Casein Free Christmas Pudding

GFCF Christmas Pudding
Prep time
Cook time
Total time
This recipe is from Sandra Butler, a talented UK Chef.
Serves: 2 medium puddings
  • 70 g (2½ oz) ⅓ cup of glace cherries, chopped
  • 170 g (6 oz) 1 cup of candied peel, chopped
  • 340 g (12 oz) 2½ cups of raisins
  • 170 g (6 oz) 1¼ cups of sultanas (golden raisins)
  • 170 g (6 oz) 1¼ cups of currants
  • 70 g (2½ oz) ½ cup of blanched almonds, chopped
  • 255 g (9 oz) 2 cups of 100% Gluten free corn breadcrumbs or (WF) rye breadcrumbs
  • 255 g (9 oz) 2 cups of Gluten free shredded vegetarian suet (sold in the UK, may use solid vegetable shortening, but results may vary)
  • 2 heaped teaspoons of ground cinnamon
  • 2 heaped teaspoons Gluten free mixed (pie) spice
  • ½ of a nutmeg, grated
  • ½ teaspoon of ground cloves
  • 1 teaspoon of allspice
  • 6 large free-range eggs.
  • Grated rind and juice of 1 orange
  • Grated rind of ½ a lemon
  • 140 ml (5 fl oz) ⅔ cup of Armagnac or brandy
  • 3 tablespoons of rum
  • Sunflower oil for greasing
  1. Put the dried fruit, almonds, breadcrumbs, suet and spices into a large bowl and mix together.
  2. Whisk the eggs until fluffy and thickened, then stir into the dry ingredients.
  3. Blend in the grated orange and its juice, the grated lemon and spirits. The mixture should just drop off the spoon.
  4. Put the mixture into two 1 quart pudding basins and smooth over the top.
  5. Cover the basin with a layer of oiled foil, double folded in the centre, and secure with string.
  6. Stand the basin on an inverted saucer or a piece of foil folded 4 times, in a very large saucepan.
  7. Fill three quarters of the way up with water, cover with a lid or foil and steam for 6½ hours for a large pudding or 4½ hours for a smaller one.
  8. Top up with boiling water whenever necessary. When cooked, lift the basin out of the pan and allow to cool.
  9. Serve with Zabaglione or Ginger Custard.
Store in a cool dark place.

To reheat: Replace the old foil with new foil and steam for 1½ – 2 hours before serving.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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