Citrus Christmas pudding recipe

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30 min


6 hr 30 min

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Our citrus Christmas pudding puts a zesty twist on a classic Christmas pudding, and our recipe is gluten free! The flavour of lemon makes this citrus Christmas pudding a bit different, and cuts through the richness of the pudding. This citrus Christmas pudding recipe makes 2 x 900g puddings, each serving 8. You could keep one citrus Christmas pudding for your family’s Christmas dinner and give the other as a gift, if you like.


  • 2 large lemons
  • 90g carrot, grated
  • 150g gluten-free bread
  • 60g gluten-free self-raising flour
  • 175g dark muscovado sugar
  • 1tbsp mixed spice
  • 500g dried mixed fruit
  • 250g ready-to-eat prunes, chopped
  • 150g chilled butter, grated
  • 60g blanched almonds, chopped
  • 3 eggs
  • 150ml cider
  • 5tbsp whisky
  • 3tbsp sherry
  • 1 orange, sliced
  • You will need
  • 2 x 1ltr greased and base-lined pudding basins


  • Put 1 lemon in a pan of cold water, cover and bring to the boil. Simmer for 30 mins until very soft. Drain and allow to cool for a few minutes.

  • Meanwhile, break the gluten-free bread into a processor and blitz to turn into breadcrumbs then tip the crumbs into a large bowl.

  • Quarter the softened lemon, remove seeds and blitz in a processor to finely chop. Tip into the bowl with the breadcrumbs.

  • Add the gluten-free flour, sugar, mixed spice, dried mixed fruit, prunes, butter and chopped almonds.

  • Combine the eggs in a jug with the whisky and sherry and mix together with a fork. Pour into the bowl and mix everything together.

  • Slice the remaining lemon and arrange slices at the base of each pudding basin. Divide the mixture between the basins and smooth over. Cover with a double sheet of pleated baking paper and foil and secure with string.

  • Cook in a steamer for 6 hours, checking and topping up with boiling water every 30 mins or as needed.

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