Gluten-Free Christmas

There are many people now that need to have a Gluten-free and dairy-free diet and with Christmas coming up very soon now we thought that we would bring you Christmas Cake and Christmas Pudding recipes that are simple to make and delicious.
They will keep for a month in an airtight container or they can be frozen and thawed out the day before.

Gluten-Free Christmas Cake


175g Raisins

175g Currants or Sultanas

175g Chopped Pitted Prunes

100g Glace Cherries halved

100g Candied Peel chopped

9fl oz Rum, Whisky, Brandy or Orange Juice

100g Buckwheat Flour

100g Brown or White Rice Flour

(Or 200g of Gluten-Free Plain Flour)

4tsp Gluten-Free Baking Powder

175g Dairy Free Margarine

Or Butter if non-dairy diet

175g  Dark Brown Sugar

4 Beaten Eggs

2tsp Mixed Spice

2tsp Cinnamon

85g Stem Ginger drained and Chopped (Optional)


Soak the fruit in the rum or other liquid overnight keeping it covered.

Preheat the oven to Fan 130C or Gas Mark 2.

Grease and line a deep 20cms round cake tin with baking parchment.

Mixed together the flours and baking powder in a bowl. In another bowl beat together the margarine or butter and the sugar until smooth and creamy. Add the beaten eggs and flour mixture, stir in the soaked fruit and liquid. Add the spices and ginger (if used) and stir. Spoon the mixture into the prepared tin and level with the back of a spoon.

Bake on the middle shelf for 2 and a half – 3 hours. To test if the cake is cooked, insert a skewer into the centre of the cake, it will come out clean if the cake is cooked.

Cool the cake for one hour in the tin, then turn out onto a wire rack to finish cooling. Decorate the cake as required either by using fresh or dried fruit or marzipan and Icing.

This cake will keep for up to a month, it can be frozen until required.

Now we have the Christmas Cake we need the Christmas Pudding – Gluten Free of course. Below is a quick and easy recipe that will keep for up to a week  in a cool place. 

Gluten and Dairy Free Christmas Pudding


175g Raisins

17g Sultanas

50g Glace Cherries halved

85g Candied Peel

50g Blanched Almonds chopped

100g Gluten Free Breadcrumbs

100g Shredded Vegetarian Suet

1tsp Ground Cinnamon

1tsp Ground Mixed Spice

1tsp Ground Nutmeg

3 Eggs

Zest and Juice of 1 Orange

Zest of I Lemon

5 tbs Brandy or Rum

Sunflower oil for greasing



Put the dried fruit, cherries, peel, almonds, gluten free breadcrumbs, suet and spices into a bowl and mixed together. In a separate bowl, whisk the eggs until foamy, then stir into the dry ingredients. Add the orange zest and juice, the lemon zest, and the Brandy or Rum. The mixture should be soft and drop off the spoon.

Spoon the mixture into a generously oiled one litre pudding bowl and smooth over the top. Cover first with baking parchment and then with oiled foil double folded in the center. Secure with string.

Stand the pudding bowl on an inverted saucer, or a piece of foil folded four times, in a very large pan. Fill halfway up the sides of the bowl with just boiled water, cover the pan with a lid or foil and steam for four and a half hours. Top up with boiling water whenever necessary – never allow to boil dry. Alternatively, cook the pudding in a Slow Cooker or Steamer.

When cooked, lift the bowl out of the pan and allow to cool. Store in a cool dark place for up to a week. To reheat, replace the old foil with new and steam for 1 and a half to 2 hours before serving.