Hello! Today I’m making my gluten- and dairy-free Christmas pudding, and I wanted to share the recipe again. I’ve been making this pudding for about ten years and it’s always a family favorite.
The recipe is flexible, so you can adapt it to suit your tastes. If you prefer a child-friendly version, substitute the brandy with orange juice. This year I used spiced rum for a warmer flavor. You can also vary the dried fruit—use all sultanas, or replace the cherries with cranberries for a tart contrast.
This pudding freezes well and keeps its moist texture, so you can make it ahead for less stress on the big day. Serve it gently warmed, with dairy-free custard, coconut cream, or a simple caramel-style sauce to complement the rich fruit flavors.
For best results, soak the fruit overnight in your chosen liquid (brandy, rum, or orange juice) to allow the flavors to deepen. When mixing, fold gently so the air retained in the batter helps create a light texture despite the dense ingredients. Steam the pudding until it’s set through—this slow, moist cooking method gives the classic pudding texture.
To customize texture and flavor: toast some nuts and chop them roughly for added crunch; swap some sultanas for golden raisins for extra sweetness; or add a teaspoon of mixed spice and a little grated orange zest for a brighter, spiced profile. Adjust sweetness to taste—if your dried fruit is particularly sweet, you may want to reduce any added sugar slightly.
Presentation tips: unmould onto a warmed plate and drizzle with warmed dairy-free cream or a syrup made from the soaking liquid. For a traditional finish, warm a little brandy or rum, pour over the pudding, and carefully flame at the table if you’re comfortable doing so. Otherwise, simply pour over warmed spirit for aroma without the flame.
Wishing you a wonderful Christmas and happy baking.
Fx
