• Hana Kovac

Do You Flambé Your Christmas Pudding?

During my stay in England, a serving of Christmas pudding was a delight. However, when I checked the ingredients, I was really disappointed. Palm oil, sugar, yeast? Not in my kitchen! I have tested this recipe for the last few years and it was a success. My husband loves to flambé the pudding just before serving. A great fun for kids!

Christmas Pudding Flambé


100 grams prunes, chopped

100 grams dates, chopped

100 grams raisins

100 grams sultanas

100 grams dried cranberries

3 tbsp. rum

170 grams gluten-free flour (rice, buckwheat)

1 tsp. gluten-free baking powder

100 grams walnuts, chopped (optional)

2 tsp. mixed spice - cinnamon, cloves, nutmeg

grated zest and juice of 2 oranges or 1 lemon

5 tbsp. maple syrup

2 eggs

100 ml olive oil


1. The night before, put all dried fruit in a bowl and cover with water mixed with 3 tbsp. of rum.

2. When you are ready to make the pudding, filter the dried fruit through a sieve and put it together with all ingredients into a big bowl. Stir together until well mixed. Lightly oil a 1.5 litre pudding basin or use two smaller basins. Tip the mixture into them and press down. Make a cover for the pudding basin using a double layer each of oiled greaseproof paper and aluminium foil. Press it over the top of the pudding basin.

3. Cook or steam the pudding in a large pan with a lid. There should be enough boiling water to come two-thirds up the sides of the basin. Cook the pudding for 3 hours.

4. Once the pudding is cooked, remove the cover and carefully tip it onto a large serving plate. If you prepare it in advance, leave it in the basin and before serving, boil it once more for an hour.

5. Now the fun part : just before serving, douse with brandy, rum, or cognac and ignite. Serve with crème fraiche or when lactose intolerant, with cranberry sauce or maple syrup.

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