350g good quality mixed dried fruit
150g ready-to-eat dried figs, dates or apricots, finely chopped
50g ground almonds
110g breadcrumbs 
1 ½ tsp Gluten-free baking powder*
75g vegetable suet*
2 medium eggs
4 tbsp brandy
4 tsp. milk
110g muscovado sugar
150g diced cooking apple

*Refer to Coeliac UK directory


Additional Equipment

Food processor
Wooden spoon
Large mixing bowl
Greaseproof paper
Cling films

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1. Whizz bread in a food processor to make breadcrumbs, and combine with all other ingredients in a large mixing bowl using a wooden spoon.

2. Spoon into 2 x 900 ml / 1½ pt pyrex bowls or 8 individual bowls and cover with a double layer of greaseproof paper.

3. Wrap the whole basin in foil with the joined edges at the top, to use as a handle.

4. Steam the pudding* for 6 hours (or 2 hours for individual size), topping up with boiling water as required. 

5. When cooked, cool and cover with fresh greaseproof paper and wrap in foil again. Store in a cool, dry place or freeze.

6. To reheat the pudding, steam again in the bowl for about 1½ hours. Turn out of the bowl on to a plate and decorate with holly or flame with brandy.

7. Serve with brandy sauce or brandy butter.

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