Hello — I’m making my Gluten and Dairy Free Christmas Pudding today and wanted to reshare the recipe and some helpful tips. I’ve been making this pudding every year for about ten years, and it’s always a family favourite. It’s a rich, comforting dessert that works well for those following gluten-free and dairy-free diets without compromising on flavour or texture.
Why choose a gluten and dairy free Christmas pudding?
A traditional Christmas pudding can include wheat-based breadcrumbs and butter, but with a few straightforward swaps you can enjoy the same festive experience while accommodating dietary needs. This gluten and dairy free version keeps the deep, spiced character you expect from a classic pudding, while using alternative flours, dairy-free fats and plant-based liquids to achieve a moist, satisfying result.
Customising the fruit and alcohol
One of the best parts of this pudding is how adaptable it is. You can tailor the dried fruit and alcohol to suit personal preferences. For a child-friendly version, replace the brandy with orange juice or apple juice. For a more adult flavour, try spiced rum, dark rum, or a splash of whiskey. If you prefer a different fruit mix, swap sultanas for raisins, or replace glace cherries with dried cranberries or chopped apricots. The balance of fruit to sponge is flexible — increase or decrease the fruit quantities to match your preferred texture and sweetness.
Tips for success
To ensure the best results with a gluten and dairy free pudding, follow a few simple tips. Use a reliable gluten-free flour blend that contains a binder such as xanthan gum or guar gum, or add a small amount if your blend doesn’t include one. Choose a dairy-free fat like vegan margarine or coconut oil — coconut oil can impart a subtle flavour so test to see if you like it. When mixing the dried fruit, allow time for the fruit to soak in the chosen liquid (alcohol or juice) overnight if possible; this deepens the flavour and gives a moister pudding.
Preparing and steaming
This Christmas pudding is traditionally steamed, which keeps the interior dense and moist. Use a pudding basin lined with greaseproof paper and a lid or foil to trap steam. Steam gently — a slow, steady simmer works better than a rolling boil. Steaming times vary by size, so adjust according to the volume you’re cooking. Some people like to steam their puddings twice, steaming the mixture initially, then storing and steaming again before serving to refresh the texture.
Make ahead and storage
One of the joys of making Christmas pudding is that it can be made weeks in advance, which actually improves the flavour as the spices and fruit meld. Once cooled, wrap the pudding tightly and store in a cool, dark place. If you used alcohol, the spirit helps preserve the pudding; if you used juice, keep it refrigerated. Reheat by steaming gently until warmed through. For longer storage, many gluten and dairy free puddings freeze well — thaw in the refrigerator before reheating by steam.
Serving suggestions
Serve the pudding warm, traditionally with dairy-free custard, a dairy-free cream or a scoop of dairy-free ice cream. A drizzle of warmed vegan brandy butter or a simple dusting of icing sugar adds a festive finish. For dramatic presentation, warm a little brandy, pour it over the pudding and carefully ignite it to flame briefly before serving, taking appropriate safety precautions.
You can adjust the recipe to suit your tastes — swap brandy for orange juice to make it more child-friendly, or use spiced rum for a bolder flavour. Play with the dried fruits to create your ideal mix, whether that’s all sultanas, a mix of raisins and currants, or cherries and cranberries for a tart contrast.
Hope you all have a great Christmas.
Fx
