Gluten and Dairy Free Christmas Pudding — A Family Favourite

Hello — today I’m making my Gluten and Dairy Free Christmas Pudding and I wanted to share the recipe and some helpful tips. This pudding has been a family favourite for about ten years and consistently goes down well at our holiday table. It’s designed to deliver the rich, spiced, fruity character of a traditional Christmas pudding while staying free from gluten and dairy so those with intolerances can enjoy it too.

The recipe is intentionally flexible to suit different tastes and dietary needs. One year I replaced the brandy with orange juice to make it more child-friendly, and this year I’ve used spiced rum for a warmer, aromatic finish. You can also change the dried fruit mix — use all sultanas for a sweeter, lighter texture, or add cranberries in place of cherries for a tart contrast. These simple swaps let you tailor the pudding to your household or to what you have on hand.

Here are some practical tips and variations that work well with this gluten-free, dairy-free pudding:

Fruit and flavor variations: Mix sultanas, currants, raisins, chopped dates or apricots, glace cherries, or cranberries. Adding a little orange and lemon zest lifts the flavour. If you prefer a boozy pudding, soak the fruit in brandy, rum, or an alcohol-free alternative overnight.
Dairy-free substitutes: Use plant-based margarine, coconut oil or a neutral vegetable oil instead of butter. For richer results, try full-fat coconut milk in place of dairy milk where the recipe calls for liquid.
Gluten-free binders: Replace wheat flour with a good quality gluten-free flour blend, or use ground almonds and gluten-free oats as part of the dry mix. Breadcrumbs can be substituted with crushed gluten-free biscuits or cake crumbs if the recipe requires them.
Cooking method: Traditional Christmas pudding is steamed gently until set. You can steam it in a pudding basin or use a heatproof bowl covered with baking parchment and foil. Another option is to bake it in a water bath; both methods produce a moist, dense pudding. Cook until the centre is set and a skewer comes out clean.
Make ahead and store: This type of pudding develops deeper flavour when made ahead. Once cool, wrap it well and store in a cool, dark place. Many people make puddings several days or weeks ahead and allow the flavours to mature. When you’re ready to serve, reheat by steaming until hot through.

Serving ideas: keep the presentation traditional with a simple flaming brandy pour for adults, or skip the flame and spoon warm alcohol-free syrup over each portion. Serve with dairy-free custard, coconut cream, or a scoop of dairy-free ice cream for contrast. A drizzle of dairy-free caramel also pairs nicely with the spice and fruit.

Why this pudding works: the combination of mixed dried fruit, warm spice, and the right balance of fat from dairy-free substitutes creates a classic pudding texture without gluten or dairy. The ability to customise the soak liquor, fruit mixture and sweeteners makes it easy to adapt for children, guests with different preferences, or to reflect what’s in the pantry.

I hope this inspires you to try a gluten and dairy free Christmas pudding this season. It’s a comforting, inclusive dessert that keeps well, tastes even better after a little time to mature, and can be adapted in many simple ways. Wishing you a wonderful festive season and happy baking!