Christmas pud with orange liqueur sauce recipe

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  • Dairy-free
  • Gluten-free
  • Vegan
  • Vegetarian
serves: 8
Cost: not
Prep: 15 min
Cooking: 2 hr
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  • This pudding is rich, fragrant with spices and packed with dried fruit. Top it off with a sinful hot orange liqueur sauce and you’ve got a Christmas pud that’s deliciously different as well as being dairy- and gluten-free


    • Pudding50g (1 3/4oz) dairy-free spread
    • 50g (1 3/4oz) dark brown muscovado sugar
    • 50g (1 3/4oz) rice flour
    • 150g (5 1/2oz) ground rice
    • 6g sachet easy blend yeast
    • 1/2tsp mixed spice
    • 1/2tsp ground cinnamon
    • 1/2tsp ground nutmeg
    • 300ml (1/2pt) orange juice
    • 2tbsp orange liqueur
    • 1 small apple, peeled and grated
    • 375g (13oz) dried mixed fruit (currants, sultanas, dates, apricots etc)
    • Grated rind of one lemon and one orange
    • Orange liqueur sauce
    • 25g (1oz) dairy-free spread
    • 5tbsp corn flour or rice flour
    • 600ml (1pt) soya or rice milk
    • Peeled rind of an orange
    • 3tbsp sugar or maple syrup
    • 5tbsp orange liqueur


    • Grease the 1 1/2ltr (2 3/4pt) pudding basin with a little dairy-free spread.

    • Mix sugar, rice flour, ground rice, yeast and spices together. Add the orange juice, margarine and apple. Mix together until smooth.

    • Add the dried fruit, grated lemon and orange rind, mix well.

    • Spoon the mixture into the pudding basin and tie on a double greaseproof lid. Steam for 2 hrs. Leave to cool and store until required. To reheat steam for 1hr.

    • For the sauce, blend some of the soya milk with the rice flour to make a runny paste. Put the remaining soya milk in a saucepan with the orange rind and sugar and heat slowly to infuse the milk for 10 mins. Stand for 5 minutes then sieve to remove the orange rind.

    • Put the milk into a saucepan and pour in the rice flour paste. Stir continuously until the mixture begins to thicken. Add the dairy-free spread and the orange liqueur and stir until blended. Serve hot over pudding.

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