I’ve always loved Christmas pudding, even as a kid and this is the BEST I’ve ever had; think traditional Christmas pud crossed with a Terry’s Chocolate Orange (in a good way, naturally). Because the boozy back notes are being provided by liqueurs rather than brandy or rum, the chocolaty, fruitiness is amplified to delicious effect. If you’re not concerned about making this recipe gluten-free, you can simply use regular breadcrumbs and flour.
Making this is actually dead simple, but the cooking requires some knowledge of how to properly steam a pudding so this post is a bit longer than usual with extra pictures that will hopefully be helpful; whilst I already knew how to steam a pudding, I was banging on about making my pud over on Twitter and the friendly folk from Mason Cash sent me this video which you might find useful if you’ve never done it before.
A few things to bear in mind before embarking on making this pudding: creme de cacao isn’t the easiest liqueur to get hold of, but there are online retailers that sell it, or you could see if you can buy a couple of shots from your local cocktail bar (I got my bottle of the stuff whilst on holiday), or if you can find another chocolate liqueur (not cream based) then use that; you’ll need to be at home for eight hours while your pudding steams in order to make sure that the pan doesn’t boil dry, so plan ahead when you’re going to do this and steep your fruit the day/night before; you’ll need a 1.5 litre pudding bowl, either plastic or a heat proof glass bowl (Pyrex or similar); you’ll also need a large enough saucepan for the pudding bowl to fit in, with a little extra room so you can rest it on a trivet or jam jar (to keep the bowl off the bottom of the pan) and still get a lid on it; so yes, you also need a small metal trivet or a jam jar too; to cover your pudding bowl you’ll need greaseproof paper and foil, and some string to secure it to the bowl.
Gluten-Free Chocolate Orange Christmas Pudding
- 150g glace cherries, chopped
- 100g dried apricots, chopped
- 100g sultanas
- 20g dried, mixed peel (if you happen to have it, don’t buy it especially for this recipe)
- 1 tbsp orange liqueur (I used Cointreau, but Grand Marnier or similar is fine)
- 4 tbsp creme de cacao
- 2 oranges
- 100g butter, softened
- 100g soft dark brown sugar
- 100g caster sugar
- 2 large eggs
- 75g gluten-free bread crumbs
- 75g gluten-free plain flour
- 2 tsp mixed spice
- 200g dark chocolate, chips or chopped into small chunks
- 50g chopped almonds
The day or night before you’re going to steam your pudding, put the cherries, apricots, sultanas, peel (if using), finely grated zest and juice of both oranges and the liqueurs in a bowl. Cover and leave to soak overnight.
On the day of pudding making, put the butter and sugars in a large bowl and cream together. Then beat in the eggs, followed by the breadcrumbs, flour and remaining ingredients, mixing together until well combined. Add the boozy fruit to the bowl and give a final mix. Your raw pudding mixture is now ready for steaming.
Preparing to steam – you’ll need:
- 1.5 litre (or larger) heat proof pudding bowl
- a little butter or oil
- greaseproof paper
- tin foil
- a small metal trivet or clean jam jar lid
- large saucepan with lid
Lightly grease the inside of your pudding bowl and put a small disc of greaseproof paper in the bottom – this will help the pudding to come out of the bowl when it’s cooked.
Pour and scrape your pudding mixture into the bowl, smoothing it out as much as possible. Take a large sheet of greaseproof (big enough to comfortably cover the top of your pudding bowl with an over-hang all around) and a sheet of tin foil around the same size. Lay the foil over the greaseproof and make a pleat down the centre of both – this is to allow room for expansion as the pudding steams (see the video for a demonstration of how to do this). Place the paper/foil over the top of the bowl and secure tightly with the string. Trim any excess paper and foil.
Place your trivet or jam jar lid in the centre of the bottom of the saucepan – this is to keep the bowl off the bottom of the saucepan. Tear off a long strip of tin foil, long enough to go under your pudding bowl with over-hang – you’re going to use this a bit like a sling to lift the pudding out of the saucepan eventually. Fold the foil lengthways several times to make it stronger and lay it in the saucepan across the centre so it rests on top of the trivet or jam jar lid.
Carefully place the pudding bowl in the saucepan, on top of the lid and foil. Fold the edges of the foil sling over the top of the pudding bowl so that you’ll be able to get the lid on the saucepan. Boil a kettle full of water and pour the hot water into your saucepan so it comes to around two thirds up the pudding bowl, turn the heat on under the saucepan and put the lid on, bringing the water to a boil again.
Your pudding is now steaming! Steam for 8 hours, regularly topping up with more boiling water so that it never boils dry (aim to keep the water level between a quarter and two thirds up the bowl, not less or more – I topped up around every 45 minutes). After the eight hours steaming are up, you can remove the pudding from the saucepan using the foil sling. Allow to cool completely before removing the greaseproof/foil lid.
To store your pudding, cover with clean, dry greaseproof or foil and secure tightly with string. Leave in a cool, dark place (it doesn’t need to be refrigerated) until you need it.
To reheat, you can: steam again, following the same instructions as before, for around three hours, or; remove it from the pudding bowl, put it in an oven proof tray, loosely covered with foil and heat in moderate oven (around 150C) for about an hour, or; remove from the pudding bowl, place on a microwavable plate, cover with cling film with a couple of holes pierced in and heat on medium, in bursts of 2-3 minutes until piping hot all the way through (don’t just whack it on high or leave it in for ages, it could burn easily as it has such a high sugar content). However you choose to reheat it, always ensure it’s hot all the way through before serving and never reheat more than twice.
I know this sounds like hard work, but it isn’t really. The most complicated bit is the greaseproof/foil lid and that’s hardly rocket science. The rest is just being around to keep an eye on things. This pudding is so much nicer than even the most luxury of puddings we’ve had from supermarkets and I think making it yourself for such a special occasion is incredibly rewarding. But if you think it’s just a little too much work, check out some of my other Christmas recipes and give one of those a go.