Celebrate the holidays with this rich and allergy-friendly Christmas Pudding! Packed with dried fruits, warm spices, and naturally gluten-free ingredients, it’s easy to make and perfect for everyone at the table. Whether steamed in a slow cooker or a traditional saucepan, this pudding is as versatile as it is delicious.

For more 6-FED safe ideas, check out our other gluten-free and dairy-free recipes.

What are the 4FEd and 6FED Diets for EGIDs:

• 4FED: A 4-food elimination diet, excluding dairy, wheat, egg, and soy.
• 6FED: A 6-food elimination diet, excluding dairy, wheat, egg, soy, fish, and nuts.

Tools You'll Need:

• Large mixing bowl
• Pudding basin(s) or heatproof bowls
• Non-stick baking paper
• Foil
• String
• Pressure cooker, saucepan, or slow cooker
• Kitchen scales

Ingredients:

• 2kg (12 cups) mixed dried fruit, including glacé cherries
• 500g (3-4 medium) apples, peeled, cored, and finely chopped
• 150g (2 cups) homemade breadcrumbs from gluten-free bread (do not toast or bake the breadcrumbs!)
• 150g (1 cup) rice flour (or your preferred gluten-free flour)
• 250g (1 1/4 cups) brown sugar
• 6 tbsp (just under 1/2 cup)  mild olive oil (or other neutral-flavoured oil)
• 8 eggs, beaten (or egg replacement; see note below)
• 2 tsp mixed spice
• Brandy (optional, for extra flavour)

Instructions:

1. Prepare the Mixture

In a large mixing bowl, combine the dried fruit, cherries, and chopped apples.

Add the gluten-free breadcrumbs, rice flour, brown sugar, and mixed spice. Stir well.

Pour in the beaten eggs (or egg replacement), oil, and a splash of brandy if using. Mix thoroughly until all the ingredients are evenly combined.

2. Prepare the Pudding Basin(s)

Grease your pudding basin(s) lightly with oil. Pour the mixture into the prepared basin(s), leaving about 2-3 cm (1 inch) of space at the top to allow for expansion.

Cover the basin with a layer of non-stick baking paper and foil, securing it tightly with string.

3. Steam the Pudding

• Pressure Cooker: Steam for approximately 2 hours.
• Saucepan: Place the basin(s) in a large saucepan with water reaching halfway up the sides. Cover and steam gently for about 6 hours. Top up the water as needed.
• Slow Cooker (Recommended): Place water in the bottom of the slow cooker, ensuring it covers about halfway up the basin(s). Cook on low for around 6 hours or longer, depending on your preference. The longer you cook it, the darker the pudding becomes.

Check the water level regularly, whichever method you choose.

4. Cool and Store

Once cooked, allow the pudding to cool slightly before removing the foil and paper.

Wrap the cooled pudding in fresh baking paper and foil and store it in a cool, dark place. This pudding is well-tempered and improves in flavour as it matures!

Tips and Notes:

• Egg-Free Option: If you are unable to eat eggs, consider using an egg replacement such as aquafaba (3 tbsp per egg), flaxseed (1 tbsp flaxseed + 2.5 tbsp water per egg), 1/4 cup unsweetened applesauce per egg, 1/4 cup mashed banana per egg, or 1 tbsp ground flaxseed mixed with 3 tbsp water per one egg, or a commercial egg replacer.
• Storage: The pudding can be stored for weeks or even months. Simply reheat by steaming for 1-2 hours before serving.

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Enjoy this festive and forgiving Christmas pudding! Share your creations with us on social media by tagging @charityeos and using the hashtag #646EOS.

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