Christmas pudding Archives - Lifelab Testing

Allergen-Friendly Christmas Pudding Recipe – Weekend Treats

Christmas Pudding (It’s not too late!)

It’s not too late for you to bake your very own Christmas pudding before the big day! This allergen-friendly recipe is devoid of any nuts, gluten, soy and dairy, making it the perfect dessert for any family – whether you’ve got an allergy sufferer or someone with a food intolerance. The vast majority of people can enjoy this moist and boozy Christmas pudding.

Ingredients

  • 1 apple, grated (no need to peel it)
  • 1 tablespoon unwaxed orange zest (or substitute 1 teaspoon of orange extract)
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice (or substitute a mixture of nutmeg, cinnamon and cloves)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon bicarbonate of soda
  • 120ml unsweetened almond milk (or another plant-based milk)
  • 150g gluten-free flour blend (substitute plain flour you don’t need gluten-free)
  • 150g ground walnuts (or substitute ground almonds)
  • 2 heaped teaspoons baking powder (ensure it’s gluten-free if necessary)
  • 2 tablespoons lemon juice
  • 200g dried fruit, finely chopped
  • 4 tablespoons date syrup (you can substitute another sweetener)
  • 60g coconut oil (olive or vegetable oil will also do)
  • Generous amount brandy/sherry (use vegan/gluten-free if necessary. Or substitute with apple or orange juice)

Instructions

  1. Place the orange zest, grated apple, dried fruit, cinnamon, ginger and mixed spice in a bowl. Then add a generous amount of brandy or sherry, until roughly everything covered.
  2. Keep the fruit covered in the fridge for around 24 hours, to allow the flavours time to develop.
  3. Place your coconut oil in a large bowl and melt it over a saucepan of boiling water, or in the microwave (skip this if you’re using an already liquid oil).
  4. Once melted, add the milk to the bowl of oil along with lemon juice, vanilla, salt and ground walnuts.
  5. Sift the flour, baking powder and bicarbonate of soda into the mix.
  6. Add the dried fruit mixture, and add a tiny splash more milk if it’s looking a bit too dry.
  7. Next, grease a medium-sized deep glass bowl or pudding basin and transfer the pudding batter into it
  8. Place the bowl in a pan (one that’s bigger than the bowl) and fill it up with cold water to roughly halfway up the bowl.
  9. Then, cut out a circle of baking paper and place it directly on top of the pudding batter so that it’s completely covered.
  10. Use some foil to cover the top and fold it around the edges of the bowl.
  11. Then, place a lid on the pan and bring it to the boil.
  12. Then turn down the heat and cook on low for around 2 hours.
  13. Leave the cake to cool for a bit before continuing to take it out of the bowl.
  14. Carefully remove the foil and baking paper. Use a blunt knife around the edge of the bowl to help the pudding come away from the sides (this is much easier once the pudding’s cooled down).
  15. Now turn the bowl upside down on a plate and shake until the pudding pops out.
  16. Keep it covered in the fridge and serve either hot or cold. Both are lovely! The pudding should keep for a few days, but not much longer.