Try our gluten-free Christmas pudding, then check out more gluten free Christmas recipes, such as our gluten-free Christmas cake, gluten-free mince pies, gluten-free gingerbread and gluten-free cheesecake.

We've also got more ideas for Christmas desserts, including a classic Christmas pudding, mince pies and classic trifle.

The tradition of making a Christmas pudding mid-autumn and leaving the flavours to steep and mellow into the start of winter has existed for generations, with families passing down long-treasured, handwritten recipes from kitchen to kitchen. Once all the ingredients have been added to the batter, it is traditional for each member of the family to give it a stir and make a wish.

Wash your pudding basin in hot soapy water before greasing to remove any potential bacteria before leaving the pudding to mature.

To make this recipe dairy-free, oil the pudding bowls with vegetable oil instead of butter.

If you don’t have an egg box, you can use an upturned saucer instead.


Store the pudding in a cool, dark place for up to six months.


Carefully warm a ladle of brandy over a flame, allowing it to catch alight. Pour over the warm pudding. Wait for the flame to die out and serve with a generous spoonful of brandy butter, cream or custard, if you like.

Triple ginger and whiskey Christmas pudding recipe


  • 125g raisins
  • 125g sultanas
  • 70g mixed peel
  • 6 balls of stem ginger, finely chopped
  • 5cm piece of ginger, peeled and finely grated
  • 60ml Scottish malt whiskey
  • 1-2 oranges, 1 zested and 75ml juice
  • butter, for the tin
  • 110g soft dark brown sugar
  • 110g gluten-free shredded vegetable suet
  • 2 eggs, lightly beaten
  • 75g gluten-free plain flour
  • ½ tsp xanthan gum
  • 50g gluten-free breadcrumbs
  • 2 tbsp ground ginger
  • ½ tsp ground mixed spice


  • STEP 1

    In a large bowl, mix together the raisins, sultanas, mixed peel, stem ginger, fresh ginger, whiskey, orange zest and 75ml orange juice until well combined. Cover and leave to soak overnight to allow the fruit to rehydrate and plump up.

  • STEP 2

    Generously butter a 1.2-litre pudding basin and put a circle of baking paper on the bottom.

  • STEP 3

    Add the remaining ingredients to the bowl. Stir until well combined, ensuring there are no pockets of flour in the batter. Pour into the prepared pudding basin and smooth the top with the back of a spoon.

  • STEP 4

    Cover with a double layer of baking paper, pleating it in the middle with a single fold to allow the pudding to expand, and secure it tightly with string, wrapping it around the basin and looping over to create a handle.

  • STEP 5

    Put a trivet at the bottom of a large, lidded pan. Put the pudding on top of the trivet. Pour in enough boiling water to go three-quarters up the basin, cover with a lid, bring to the boil then reduce to a simmer and cook for 4-5 hrs or until a skewer comes out clean when inserted in the middle. Top up with boiling water regularly, taking care it doesn’t boil dry. Leave to cool fully before removing and discarding the paper.

  • STEP 6

    Cover the top of the pudding with 2 discs of baking paper then wrap the top of the basin with a clean piece of muslin or foil. Secure tightly with string or an elastic band and store in a cool dark place for up to six months to mature.

  • STEP 7

    When you’re ready to serve the pudding, put it in a large pan with the trivet on the bottom of the pan. Remove the muslin and wrap, as before. Cook for 2-4 hrs (the longer it cooks, the deeper the flavour) then unwrap and turn out onto a serving plate.


Alternative ways with whiskey


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