Go to all recipes
Gluten free Christmas pudding

Gluten free Christmas pudding


This gluten free pud is filled with deep and intense fruit flavours

  • Feeds 14 Feeds 14
  • Ready in 4 hours 20 minutes

Each serving contains

  • Energy
    1210kj 288kcal
  • Fat
    Med 15%
  • Saturates
    Low 6%
  • Sugar
    High 34%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 40g

Bring Co-op to your front door

Big Bag Option


  • 100g Co-op currants or seedless raisins
  • 100g Co-op sultanas
  • 100g Co-op dried cranberries
  • 50g mixed peel
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 100ml Co-op Napoleon Brandy
  • 150g Co-op Fairtrade dark brown soft cane sugar
  • 1 cooking apple, peeled and grated
  • 150g ground almonds
  • 150g gluten free self raising flour, or gluten free flour with - 1 tsp gluten free baking powder
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • ½ tsp allspice
  • 2 Co-op British free range eggs
  • 50ml Co-op vegetable oil, plus extra for greasing
  • 2 tbsp treacle


  1. Put all of the dried fruit into a bowl along with the orange and lemon zest and juice, and the brandy
  2. Stir well, cover and let sit for at least 2 hours, or overnight
  3. Once soaked, mix in the brown sugar, grated apple and ground almonds
  4. Add the gluten-free flour and spices, then stir to combine
  5. Beat the eggs, oil and treacle together, then add to the bowl and stir until well combined
  6. Grease a 2-litre pudding basin with oil and line the base with a circle of greaseproof paper
  7. Spoon in the pudding mixture and smooth the top – there should be a 2-4cm gap to the top of the basin
  8. Cover the basin with a large sheet of greaseproof paper, then a large sheet of foil
  9. Wrap tightly and tie with string to secure, then form a handle so that you can lift it out after steaming
  10. To steam the pudding, put a small saucer or heat-safe ramekin in the bottom of a very large, lidded saucepan
  11. Lift the pudding onto the ramekin and pour boiling water around it, until halfway up the basin
  12. Cover the pan and simmer over a low heat for 4 hours, topping up the water as necessary
  13. Once cooked, lift the pudding out of the pan using the string handle

Explore more recipes