I’ll be honest, i’m not a fan of shop brought Christmas puddings. I find them too sickly and gooey and then several years ago, I tried a homemade Christmas pudding and I fell in love. Ever since, I have always made a Christmas pudding on Stir-up Sunday and this is my gluten-free Christmas pudding recipe. Photo’s will appear soon.
What is stir-up Sunday?
As with many Christmas traditions, Stir-up Sunday started in the Victorian period and it was Prince Albert who made it fashionable in more recent times.
Stir-up Sunday is always the last Sunday before advent (see dates below).
By making your Christmas pudding or cake (if you didn’t make the latter in October) on this day, you are allowing time for it to mature before Christmas, giving that stronger taste. Its name comes from the general prayer read in churches, which includes a line: “Stir up, we beseech thee O Lord, the wills of they faithful people”.
While making, everyone should be present in the kitchen and from the youngest up to the oldest, everyone should take it in turns to stir the mixture. Not only this, there should be 13 ingredients that represent Jesus and his 12 disciples.
Be careful not to eat it, a coin or metal charm could be placed in the pudding and whoever finds it, can make a wish. If you do this, make sure it s sterilized.
Top tip for making
Patience and time and always keep an eye on the water in the pan, never let it run out. Trust me, it really is worth making your own Christmas pudding.
Why not make a family Christmas movie day and watch Christmas films while the pudding steams.
Can I make this dairy free/ vegan?
Yes, simply swap the dairy for your preferred dairy free/ vegan products.
Is your Christmas pudding nut free?
No but you can remove nuts from the recipe
What do I serve the Christmas pudding with?
I prefer gluten-free custard or brandy sauce. Look out for my recipes coming soon!
Equipment I use
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- 100 g Gluten-free bread flour
- 6 tbsp Brandy
- 100 g Soft dark brown sugar
- 2 tsp Mixed spice
- 25 g Glace Cherries
- 50 g Chopped Dates
- 50 g Chopped Apricots
- 125 G Raisins
- 125 g Sultanas
- 125 g Currants
- 25 Blanched almonds
- 1 Lemon zest and juice
- 1 Orange zest and juice
Two hours or the night before
- Put all the fruit into a large bowl, cover with the Brandy and allow to soak between 2 hour to overnight.
To make the pudding
- In the mixer, add the flour, sugar and spices and mix until blended.
- Drain away any excess brandy and add the orange juice, lemon juice, zest of both and the oil. Stir until combined. Now add the almonds if using and stir in.
- Add the fruit mixture to the dry flour mixture and mix until combined.
- Grease a pudding basin with some oil and add the mixture. Cut out two round circles of greaseproof paper and place on top of the mixture. Cover the basin with foil and tie the foil with string so it does not come off. You might also want to put some string over the top to act as a handle.
- In a large saucepan, place a saucer or round pastry cutter on the bottom. Sit the pudding basin on top and add boiling water until it reaches 1/2 way up. Put the lid on the saucepan. Allow to simmer for 2 hours, checking if the water needs topping up every 15 minutes. Once cooked, you can store up to 3 months in a dark place.
- Remove the foil and greaseproof paper to make sure the pudding is still okay. Recover with fresh greaseproof paper and foil and tie again.
- As with cooking, add a saucer or cookie cutter and place the pudding in a large saucepan. Fill 1/2 up, place the lid and simmer for 1 hour, checking the water level.
- Serve with a gluten-free brandy sauce or custard.