It wouldn’t be Christmas in my family without enjoying my Grandma's famous Christmas pudding with brandy sauce. Months in advance my Grandma gathers together the ingredients, soaks the fruit, steams the puddings and finally stores them safely away in the very back of her fridge ready for Christmas. It’s one of the highlights of Christmas day and is loved by all who have had the privilege of consuming its fruity goodness. She has promised to teach me all she knows and I hope to feature her loved recipe on the site in the near future.
But TODAY I am excited to share with you this gluten, dairy, and refined sugar-free, quick and healthy Christmas pudding recipe (hello long descriptive title).
This pudding is dense, full of flavour, and unlike traditional puddings only takes a few hours to create. Winning!
My mum is gluten intolerant so I usually prepare this pudding for her at Christmas. She can attest to its deliciousness!
Also if you haven't already, make sure you check out my other Christmas posts, especially my Christmas Music Playlist and my Free Christmas Gift Tags!
Props I used in this post:
Ingredients Bowls: Mud + Bridget Bodenham + Marmoset Found + Lemons Ceramics
Serving Plates: Bridget Bodenham + Lemons Ceramics
- 2 small or 1½ large oranges, roughly chopped
- 300g pitted dates (the small inexpensive dates are fine for this, no need to use Medjool or large dates)
- 200g pitted prunes
- ⅓ cup coconut oil
- 1¼ cups filtered water
- 1½ cups currants
- 1 cup raisins
- 200g dried apricots, finely chopped (I like to use sulfate free Turkish apricots)
- 100g pitted prunes, roughly chopped
- ¼ cup brandy (optional)
- 350g almond meal
- 1 cup slivered or sliced almonds
- 1 tbs vanilla bean powder, paste or extract
- 1 tbs cinnamon
- 1 tsp allspice
- ½ tsp clove
- ½ tsp nutmeg
- ½ tsp flaked sea salt
- 4 eggs (or chia or flax egg substitutes for a vegan version). For chia/flax eggs: use 1 tbsp chia or flax meal with 3 tbsp warm water for each ‘egg’. Mix together and set aside.
Cashew Brandy Creme
- 1 cup raw cashews, soaked in filtered water overnight
- ¼ cup coconut oil
- ¼ cup filtered water
- 1 tsp vanilla powder, paste or extract
- 2 tbs pure maple syrup
- 2 tbs brandy
- Pinch flaked sea salt
- Preheat oven to 190C or 374F.
- Grease a medium sized pudding bowl.
- Combine dates, prunes (200g), chopped oranges and water into a saucepan and bring to boil.
- Simmer for 10 minutes or until the water has evaporated and the dates have formed a thick paste (the oranges will still be slightly intact, this is ok).
- Stir through the coconut oil and set aside to cool.
- Place the currants, raisins, finely chopped apricots, and roughly chopped prunes into a bowl and cover with the ¼ cup brandy, then set aside (if preferred, you could do this step the night before).
- Place the cooled date and orange mixture into a food processor and process until smooth.
- Transfer to a large bowl and add the brandy soaked chopped fruit, almond meal, sliced almonds, vanilla, cinnamon, allspice, clove, nutmeg and eggs and mix well.
- Pour the mixture into your prepared pudding bowl.
- Place the pudding bowl into a deep baking tray (I use a roasting tray), then pour hot water into the baking tray until it reaches ½ to ¾ of the way up.
- Cover the tray and pudding with a layer of baking paper and foil ensuring it is completely sealed so no steam can escape.
- Bake for 1 hour and 30 minutes.
- Carefully remove the tray from the oven (be careful of the hot water in the tray!).
- Remove the foil and paper away from yourself so you don't get burnt by the steam escaping.
- Set the pudding aside to cool for about 10 minutes.
- When you’re ready to serve, loosen the edges of the pudding with a knife and turn onto a serving plate.
- Serve with the cashew brandy creme and fresh cherries. Enjoy!
Cashew Brandy Creme
- Drain the cashews and place into a blender or food processor with the remaining ingredients.
- Blend for a few minutes until very smooth.
- Set aside in the fridge until ready to use.
For a simple diary version: use 2 cups pure cream, mixed with a tsp vanilla, and 2-3 tbsp brandy and serve.