My Grandma’s Gluten Free Christmas Pudding

22 Nov

With Christmas around the corner, ’tis the season to be making pudding. Personally, I haven’t always been a massive fan of dried fruit cakes, but I always have a soft spot for my Grandma’s famous Christmas pudding.

She has been making it for as long as I can remember and it has always been well received by all who cross its path. Absolutely delicious warmed, with or without custard, cream, maybe a scoop of ice cream for the guilty. When she discovered she was a coeliac nearly 20 years ago, she adapted the pudding so she could continue to indulge in its warming rich fruity goodness.  To this day, it still the best Christmas cake/pudding I have ever, ever enjoyed. I hope you do to..


(This recipe should happily feed 20 to 30 people, and gets better over the last days of the year)


375g butter plus extra for greasing cooking mold/bowl

3 cups dark brown sugar

6 eggs

1kg dried mixed fruit (try mixing your own so your pudding can feature your favourites)

1 1/2 cups plain gluten free flour (found in most grocery stores)

6 cups of white gluten free bread crumbs (if you can’t find them, make your own using gluten free bread)

pinch of salt

1 1/2 teaspoons of mixed spice

1/2 teaspoon bi-carb soda

pinch of nutmeg

3/4 cup brandy or rum


Firstly, soak your mixed fruit in brandy (or rum) over night.

Next day, brush your pudding bowl (approximately 4L give or take), thickly with butter so as to avoid sticking.

Cream your butter & sugar, then add your eggs one at a time. Mix in your brandy soaked fruit, then your breadcrumbs.  Sift flour, spice, nutmeg, salt and bi-carb soda, then fold into your fruity mixture (don’t over work).

Place pudding mixture into greased bowl and cover with a clean cloth (tea towel is fine if you can’t get hold of muslin cloth).

Cook for 6hrs in boiling water in a large enough pot to fit your pudding and allowing enough space for you to be able to pull out the bowl without getting water in it or burning yourself in the process.

Once the bowl is removed, allow to cool then place into the fridge until Christmas Day (Christmas puddings are able to be stored for many moons so you can make this one well ahead of Christmas, just be mindful of fridge space if that is an issue).

On Christmas day, place the pudding back into a pot of boiling water (like before) for 2hrs.

When you are ready to remove the pudding and present it, run the blade of a knife around the inside of the bowl to loosen from the edges. Firmly hold a large plate on top of the bowl and invert (this can be tricky and you may need a second pair of hands to assist). Slowly lift the bowl away from the pudding.

Serve warm with custard for the next month 🙂

Merry Christmas!



4 Responses to “My Grandma’s Gluten Free Christmas Pudding”

  1. Lauren McLean November 22, 2012 at 2:16 PM #

    Fantastic! Will wow my in-laws with this on Christmas eve

    • cookiebex November 22, 2012 at 2:26 PM #

      Awesome! Let me know how it turns out Lauren

  2. singlewhitefemaledating January 6, 2013 at 2:58 PM #

    Love the pic of Grandma… what a hoot!! (whoops nearly typed Hottie) LOL 😛

  3. Linda December 3, 2013 at 9:06 AM #

    This is a huge pudding. How long should I cook for if I half the recipe? Would this work?

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