My favourite Christmas pudding recipe and the one I make every year for my family. Light and fruity this is such an easy recipe to make and can be made well ahead of Christmas Day. Just feed it with a little brandy from time to time before the final steam on Christmas Day.
Makes 1 pudding – serves around 8
Preparation time: 15 minutes plus soaking fruit overnight
Cooking time: 6-8 hours
What’s Good About It?
This homemade Christmas pudding is both gluten free and dairy free and much lower in sugar and fat than traditional puddings
- Generously grease a 1.2-litre pudding basin. Chop the mango, prunes and apricots into small pieces. Place these and the remaining fruits into a large plastic box or bowl, pour over the brandy, orange juice and zest, mix well and cover. Leave overnight so that all the liquid is absorbed.
- Tip the fruit into a large mixing bowl and add the remaining ingredients, taking care that the butter is soft but not oily, and beat until smooth. Spoon the mixture into the prepared pudding basin. Cover with a pleated piece of buttered foil (the fold in the foil allows for expansion) with the buttered side towards the pudding. Tie in place with kitchen string, to ensure no steam can escape. Make a string handle so that it is easier to lift the hot basin out of the pan.
- Place the basin in a steamer above water or stand on a rack in a saucepan. Pour water into the pan so that it comes halfway up the basin.
- Bring to the boil, then lower the temperature and simmer for about 5 hours for a light pudding or about 8 hours for a darker pudding. Remember to check the water level regularly as it will need to be topped up with hot water to prevent it from boiling dry.
- Allow the pudding to cool completely, then discard the foil and replace with a new piece. Store in the fridge or freezer until needed. To reheat the pudding on Christmas Day, steam or simmer in water for about 1½ hours until piping hot.
Did You Know?
You can replace the eggs with flaxseed or chia seeds if wished. Use 2tbsp flaxseed or chia seeds and soak in 6 tbsp water for 5 minutes before using.
115g dried mango
115g ready to eat prunes
115g ready to eat apricots
75g dried cranberries
3 tbsp brandy
Zest and juice of 2 oranges
75g / 3oz fresh gluten free breadcrumbs
75g self-raising gluten free flour
2 tsp mixed spice
50g almonds, finely chopped
115g dairy free spread or coconut oil softened to room temperature
2 large eggs, beaten