Gluten and Dairy Free Christmas Pudding
Hello — I’m making my Gluten and Dairy Free Christmas Pudding today and wanted to reshare the recipe and a few helpful tips. I’ve been making this pudding every year for about ten years, and it’s consistently a hit with the whole family. It’s rich, fruity and full of festive spice, but important for me is that it’s both gluten-free and dairy-free so everyone can enjoy dessert together.
This recipe is flexible and easy to adapt to your tastes and household. Over the years I’ve made small swaps to suit different occasions: one year I replaced the brandy with orange juice to make the pudding more child-friendly; this year I used spiced rum for a deeper, warming flavour. You can also vary the dried fruit—use all sultanas, increase the raisins, replace cherries with cranberries, or add more mixed peel depending on what you prefer or have on hand.
Below are some practical tips and serving suggestions to help you get the best results and make the pudding your own.
Variations and Substitutions
- Alcohol-free: Substitute brandy or rum with orange juice, apple juice, or a strong brewed tea for a child-friendly or alcohol-free option.
- Fruit choices: Swap cherries for cranberries, increase sultanas, or include mixed dried fruit according to preference.
- Spices: Adjust the spice blend gently to suit your palate—less if you prefer a milder pudding, more if you like it robustly spiced.
- Dairy-free finishes: Serve with dairy-free cream, a coconut-based custard, or dairy-free ice cream for a smooth, complementary finish.
Preparation and Make-Ahead Tips
This pudding benefits from being made ahead. Making it a few days or even weeks in advance allows the flavours to mature; many people prefer to store it in a cool, dry place and reheat when needed. When reheating, steam gently until warmed through—this helps the pudding retain moisture and texture. If you plan to store it for longer, keep it wrapped and refrigerated or follow the storage guidance that suits the ingredients you used.
When preparing the pudding, ensure all dried fruit is well mixed and evenly distributed so every slice is packed with fruit. If you use alcohol, you can choose to soak the fruit beforehand to intensify the flavour, or fold the spirits in during the final mixing stage for a subtler result.
Serving Suggestions
Serve slices of the pudding warm and finish with a flourish if you like — a little warmed dairy-free cream poured over, a scoop of dairy-free ice cream, or a drizzle of dairy-free custard are all lovely. For adults, you can warm a splash of brandy or rum and ignite it briefly for a classic flaming presentation, but take care with open flames and keep safety in mind.
Why This Recipe Works
This pudding has stayed popular for a decade because it’s forgiving and adaptable. The flavours develop over time, and the combination of fruit and spice works well whether you keep it simple or dress it up for a festive table. It’s a great option for gatherings where guests have different dietary needs, and it still feels traditional and celebratory.
If you’d like the full step-by-step recipe and ingredient amounts, you can find it on the Free From Favourites website where I originally posted it. I hope you enjoy making this pudding as much as my family does. Wishing you a wonderful Christmas and happy baking — Fx
