Gluten-free steamed Christmas pudding

Prep 0 h : 0 m
Cook 7 h : 0 m


  • 750g dried mixed fruit

    1 large green apple, peeled, coarsely grated

    125ml orange juice

    1 tbsp finely grated orange rind

    2 tsp mixed spice

    1 tsp ground cinnamon

    Dairy-free spread, for greasing

    125g dairy-free spread, at room temperature

    ½ cup brown sugar

    2 eggs

    2 cups stale gluten-free breadcrumbs

    ½ cup gluten-free plain flour

    ½ cup tapioca flour


  • Combine mixed fruit, apple, orange juice, rind, mixed spice and cinnamon in a large bowl. Cover with plastic wrap; stand at room temperature overnight.

    Grease a 2-litre pudding basin or steamer. Line base with a small round of baking paper. Place a 30cm x 40cm piece of baking paper on top of a piece of foil cut to the same size; fold a 5cm pleat crossways through the centre.

    Beat dairy-free spread and sugar in a small bowl with an electric mixer until pale. Beat in eggs, one at a time. Stir egg mixture into fruit mixture. Add breadcrumbs and combined sifted flours; stir to combine. Spoon mixture into basin; top with the pleated baking paper and foil (this allows pudding to expand as it cooks); secure with kitchen string (or the lid).

    Place an inverted saucer in the base of

    a large saucepan; place pudding basin on the saucer. Pour enough boiling water into the pan to come halfway up the side of the basin; cover with a tight-fitting lid. Boil pudding for 6 hours, replenishing with boiling water as necessary to maintain water level.

    Remove pudding basin from water. Stand pudding for 10 minutes before turning out. If you like, serve topped with dried figs and drizzled with golden syrup.