Gluten Free Steamed Plum Pudding

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Gluten Free Steamed Plum Pudding

When I first discovered my gluten intolerance I was disappointed to discover that I could no longer eat Christmas pudding. I have to admit it’s not a dessert I would eat all year round but at Christmas I did love a slice of the pudding.

A couple of years ago I looked to see if I could make a gluten free Christmas pudding. I always remember the year my dad made Christmas puddings for family and friends as gifts. We kept one for ourselves and it was delicious. However the recipe was not gluten free and I know a lot of people put bread crumbs in their puddings.

On my blog over the past couple of years I have been using ground flax seed instead of bread crumbs in lots of my recipes. If you aren’t really a fan of gluten free bread then flax seed is a fantastic substitute. Plus it really works well in this pudding. I have to be honest this wasn’t exactly like a Christmas pud but it was a delicious alternative to one.

Have you been shopping for a gluten free Christmas pudding? Would you eat this one? Let me know in the comments below and please don’t forget to like and follow me.

Serves 6 – 8 people

Gluten Free Steamed Plum Pudding


  • Large mixing bowl
  • Stirring spoon
  • Mixing bowls x 2
  • Teaspoon
  • Round pirex dish
  • Large saucepan
  • Skewer
  • Plate

Ingredients for the pudding

  • Raisins x 125g
  • Mixed candid peel x 125g
  • Medjool dates x 10 – 12
  • Brandy x 50mls or more depending on how boozy you like it
  • Eggs x 2 large
  • Coconut or brown sugar x 125g
  • Ground Almonds x 125g
  • Brown rice flour x 125g
  • Ground flax seed x 100g
  • Baking powder x 2 tsp
  • Mixed spice x 3 tsps
  • Nutmeg x 1 tsp
  • Ginger x 1 tsp
  • Ground sweet cinnamon x 1 tsp
  • Salt x 1/4 tsp
  • Milk of your choice in case the mixture is a little dry
  • Oil for the Pirex dish

Method for the Gluten Free Steamed Pudding

  • Start by oiling the base and the sides of the Pirex/glass dish.
  • Cut a square piece of tin foil and a square piece of baking paper.
  • Enough to cover the top of the Pirex dish.
  • Lay the tin foil on top of the baking paper.
  • Turn over and fold over all four sides of the foil/paper.
  • Fold about 2 centimetres in from the edge.
  • Set these aside.
  • Remove the stones from the medjool dates.
  • Chop the dates into pieces and put the pieces into the mixing bowl.
  • Add the raisins and candied mixed peel to the bowl.
  • Pour over the brandy and mix all the ingredients together.
  • In the large mixing bowl put the brown rice flour, ground almonds, ground flax seed, baking powder, spices and salt.
  • Mix all of these ingredients together.
  • In the final bowl whisk the coconut or brown sugar and eggs together.
  • Now add in the dates, raisins, candied peel and brandy mixture to the sugar and eggs.
  • Then pour this mixture into the dry ingredients.
  • Stir all of these ingredients together.
  • If the mixture is a little dry add a little bit of milk until it resembles a cake mixture.
  • Now pour the mixture into the pirex/glass dish and place the foil/ paper lid on top.
  • I tried to tie the lid with string but it all fell apart.
  • Instead I hooked the lid over the glass handles on the dish.
  • Put a large saucepan on a high heat and add water.
  • Fill the pan up about half way.
  • It may need to be refilled near the end of the cooking process.
  • Bring to the boil and then leave to simmer.
  • Place the pirex dish on the pan and leave to simmer.
  • If you do not have a pirex dish with handles put a trivet or something to elevate the dish in the saucepan.
  • Cook on the hob for 2 hours.
  • After 2 hours check the pudding by putting a skewer in it.
  • If it comes out clean it’s cooked.
  • However, if cake mixture is stuck to the skewer leave it and keep checking it until the skewer comes out clean.
  • You may also need to add more water towards the end of the cooking process.
  • Once the pudding is cooked, remove from the heat and take the lid off.
  • Leave to cool until the glass bowl is touchable.
  • Put a plate on top of the pirex dish and turn it over.
  • The pudding should fall out of the dish.
  • If it doesn’t use a knife to loosen the edges of the pudding.
  • Then repeat the plate process again.
  • The pudding will turn upside down onto the plate.
  • Serve with coconut cream and a little maple syrup or my homemade custard.
  • Then enjoy.
Gluten Free Steamed Plum Pudding

Gluten Free Steamed Plum Pudding is a delicious alternative to Christmas pudding. Personally I preferred this pudding to a shop bought Christmas pudding. The pudding I made was light and airy. Plus it was full of flavour and it seemed to melt in my mouth. I find shop bought puddings can be quite chewy and occasionally they lack in flavour too. So we will definitely be having my pudding this year. The pudding is best made on the day of consumption. Although it was good cold a few days later too. However you decide to eat this Christmas pudding, as always enjoy!

Thank you. xxx