Christmas Pudding

2 pints - serves 8 - 10

  • Gluten free & vegan

1 lemon, zest and juice
1 orange, zest and juice
1 apple, chopped
100g raisins
100g sultanas
100g currants
50g mixed peel
200g light brown sugar
75g gluten-free plain flour
100g ground almonds
100g gluten free breadcrumbs
1 teaspoon grated nutmeg
2 teaspoon mixed spice
2 teaspoon ground ginger
1 tablespoon black treacle
Pinch salt
75g dairy-free margarine, melted
45ml brandy
90 ml gluten free stout (available from supermarkets and whole food shops)



Grate the zest and juice the lemon and orange.

Chop the apple into small pieces.

Place the fruit into a large mixing bowl with the remaining dry ingredients.

Melt the margarine and mix in with the brandy and stout. Ask everyone to have a stir for good luck! The mixture should be dropping consistency. If it is too dry add extra brandy.

Spoon into a greased 2 pt pudding basin, lined with greaseproof paper. Cover with a circle of greaseproof paper and tin foil leaving space to expand. Leave in a cool place for three days for the flavours to develop.

Steam for 6 – 8 hours. The pudding will be darker the longer it is steamed.

If you do not have a steamer, place the basin (not plastic) in a large saucepan. Pour boiling water to reach half way up the pudding basin. Place a lid on the saucepan and place on a low heat. Check the water level regularly and top up when required. Do not let the pan boil dry.

Cover the pudding with fresh greaseproof paper and tin foil and store in a cool place until required.

To reheat – steam for two hours or reheat in a microwave and serve with brandy sauce.

Prepare your pudding a month before Christmas and leave to mature.