• Prep: 2m
  • Cook: 2m
  • Serves: 6

This tastes best if you make it a couple of weeks before Christmas and let it mature. Eat it with brandy butter or clotted cream.


  1. Put the sultanas, currants, figs, prunes, apricots, cherries, and candied peel into a mixing bowl with the brandy. Stir together and leave somewhere cool overnight.
  2. The next day, add the suet, sugar, almonds, eggs, apples, orange zest, and mixed spice. Mix well, until thoroughly combined. Now sieve in the gluten free flour, and fold it in firmly, but without overmixing; stop once there are no more visible signs of dry flour.
  3. Grease the inside of a 1 litre pudding basin with butter. Add the mixture and level it with the back of a spoon. Top with a pleated circle of baking parchment and pop on the lid; if you’re using a ceramic basin, create the lid with a double layer of pleated foil, tied tightly to the basin rim with string.
  4. Steam for 4 hours (see cook’s notes). Cool completely. Cover with a fresh circle of baking parchment and a clean lid. Store in an airtight container, somewhere dark and cool, until Christmas. To reheat on Christmas Day, steam it for 3 hours.

If you don’t want booze in your pud, you can switch it out for apple juice or some strong tea – Earl Grey works best. Finding a steamer to fit such a large item can prove problematic, so you can simply sit it in your deepest pan with something for the basin to sit on; a shallow upturned bowl or ramekin works well. Make sure the boiling water comes halfway up the side of the basin.

Pop a lid on the pan, or cover with some tightly crimped foil, and then simmer, checking at regular intervals and topping up to make sure it doesn’t boil dry.

Recipe: Riverford Organic


All to be sourced organic where possible

  • 100g sultanas
  • 100g currants
  • 100g dried figs, roughly chopped
  • 50g prunes, roughly chopped
  • 50g dried apricots from Crazy Jack, roughly chopped
  • 50g glacé cherries (not the bright red ones), sliced
  • 50g candied peel
  • 150ml brandy or Calvados
  • 150g gluten free suet (you can use vegetarian suet if you prefer)
  • 150g light muscovado sugar
  • 100g ground almonds
  • 3 eggs, beaten
  • 1 apple, grated
  • juice and zest of 1 orange
  • 1 tsp mixed spice
  • 120g gluten free self-raising flour (Doves Farm do a great one)
  • butter, for greasing

Sign up to our newsletter