Gluten and Nut Free Pudding (AIP)

holly on top of gluten and nut free Christmas pudding

5 from 1 vote

Gluten and Nut Free Pudding (AIP)

This Gluten and Nut Free Christmas Pudding is the perfect dessert for your Christmas dinner and ideal for those with allergies. This allergy free Christmas pudding is light and fruity, you won’t even miss the gluten, nuts or alcohol.

Prep Time15

Cook Time3

Cool Time1

Total Time4 15

Course: Dessert

Cuisine: British

Servings: servings

Calories: 276kcal

Author: Beth Chen

Equipment

Steamer

Ingredients

1 tablespoon Gelatin
1/4 cup Tapioca Flour
1 cup Tigernut flour
3 tablespoons Coconut Flour
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1/4 teaspoon Salt
2 cups Dried Fruit I use a combination of dates, figs, raisins, but cherries and cranberries would be great too.
Zest of Orange
1/4 cup Orange Juice about 1 large orange
1/2 cup Coconut Milk
1/4 cup Coconut Oil
1 teaspoon Vanilla Extract Or 1/2 teaspoon Vanilla Powder

Instructions

Bring water to a boil and set up steamer. Place two strips of parchment paper as the bottom of a small bowl.
Combine all the dry ingredients (gelatin, tapioca flour, tigernut flour, cinnamon, cloves, ginger, and salt) in a large bowl. Stir and then set aside.
Add the dried fruit, zest, and all the liquid ingredients (juice, milk, oil, and vanilla extract) to a blender. Pulse until you have small chunks of dried fruit. Take care not to continuing blending as you don’t want it smooth or a puree.
Pour the fruit mixture into dry ingredients. Stir to combine.
Add the pudding batter to the parchment lined glass bowl. Using a spoon (or your fingers) push down until it’s flat and even.
Next you need to prepare the pudding to be steamed. Place a square sheet of aluminum foil and then another piece of parchment on top. Take both of those pieces and place them parchment side down on top of the glass bowl. Using your hands, go around the edges and seal the top as much as you can. Then using kitchen twine, wrap it around the edge of the bowl to further secure the top.
Now to steam the pudding, place it in the steamer and cover. The water should already be boiling at this point, if not, wait until it’s boiling. Then let steam for 3 hours. Take care to check every 20-30 minutes to ensure that there’s enough water.
Once it’s finished cooking, remove from the steamer, let cool completely. Then remove the foil and parchment paper, place the serving plate on top of the bowl and invert. Garnish with holly then serve.

Video

Notes

Make sure that the water does not get too low during steaming. You may need to add more.
You’ll need a steamer, aluminum foil, parchment paper and rubber band or kitchen twine for this dish.
I use a combination of dates, figs, raisins for the dried fruit but cherries and cranberries would be great too.
Please note that the recipe says nut free, but it does contain coconut. If you have questions about whether coconut is a nut, please refer to this post.
Vanilla powder is a good substitute for vanilla extract. If using vanilla powder, you only need 1/2 teaspoon.
Make sure to let the pudding cool before removing it from the bowl. It will continue cooking while it cools. If you cut into it too early the center may be uncooked (gooey).
To cook the pudding, you’ll need a small glass bowl. Make sure that the bowl can fit comfortably into your steamer.
If you use a bowl that doesn’t fit a rubber band, you can use kitchen twine to secure the parchment and foil.
Make sure to cut off any excess parchment and foil. You don’t want it the parchment to get into the water below. This will help ensure that the cake stays dry.

Nutrition