This gluten-free pudding is spiced with fragrant chai tea and warming cardamom. You can also use plain wheat flour and regular breadcrumbs if the pudding doesn’t need to be free of gluten.
It's that time of year again! Stir up Sunday falls on Sunday, 20th November and there's no better Christmas pudding recipe to cook than our Chai flavoured one.
butter, chilled and coarsely grated, plus extra softened, , to grease
Finely grated zest 1 orange
Finely grated zest 1 lemon
1
eating apple, peeled, cored and finely chopped
1/2Tbsp.
ground cinnamon
1/4tsp.
freshly grated nutmeg
10
-12 green cardamom pods, husks discarded and seeds finely ground, see GH TIP
125g
dark brown soft sugar
100g
gluten-free plain flour, we Freee
75g
gluten-free breadcrumbs
1
large egg, beaten
1/2Tbsp.
vanilla bean paste
Directions
Step 1In a large pan over low heat mix the tea bags, Cointreau, dried fruit, mixed peel and 150ml water. Cook, stirring frequently, until most of the liquid has been absorbed. Set aside to infuse and cool completely.
Step 2Lightly grease a 900ml pudding basin and line the base with a circle of baking parchment. Put a 35.5cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre and set aside.
Step 3Lift out the tea bags, squeeze to release any liquid and flavour and discard. Add the remaining ingredients to the pan and mix well. Spoon into prepared basin, pressing down to level. Put the pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over again and tie to make a handle.
Step 4To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, taking care not to get any on top of the pudding. Cover with the lid, bring to a boil, then simmer gently for 41/2hr, checking the water level and topping up as needed.
Step 5Carefully remove the pudding from the pan; cool completely. Wrap basin, still with its foil lid, tightly in clingfilm, followed by a further layer of foil. Store in a cool, dark place to mature for up to 2 months.
To reheat you pudding:
Remove the foil and clingfilm, as well as the lid. Re-cover as per instructions in steps 2 and 3. Following method in step 4, reheat for 2hr. Remove from pan and allow to sit for 5min. Carefully remove lid and invert on to a cake stand or serving plate. Peel off baking parchment and serve.
GH Tip:
Adjust the amount of cardamom depending on the size and freshness of your pods - you’ll need less if using larger/fresher pods.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
