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.
Like this? You’re going to love Mary Berry’s Christmas pudding!
- 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.