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Gluten-Free Christmas Plum Pudding


This traditional British Christmas dessert is sweet and soft, filled with plenty of dried fruits and softly scented with cinnamon and ginger. This recipe differs from many others in that it uses flour in place of stale bread. This makes a softer, more cohesive pudding.

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  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1 cup milk
  • 12 dates, pitted and chopped
  • 1/2 cup golden raisins, soaked at least 1 hour in orange juice
  • 1/4 cup zante currants
  • 1/4 cup mixed dried fruit
  • Zest of 1 orange
  • 1 teaspoon baking soda
  • 1 cup gluten free flour mix that includes xantham gum
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon salt


Adapted from


Step 1

Grease a pudding mold or small 1 quart pyrex bowl.

In a saucepan, combine the butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon, ginger and salt; mix gently until blended. Pour into prepared pudding mold.

Cover lid of bowl/mold with a double layer of waxed paper and secure tightly with twine or rubber bands.

Steam for two hours and let cool for 10 minutes before unmolding onto a plate. Can also be made into 4 individual puddings.

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