Pudding is synonymous with Christmas. But it is traditionally unhealthy and can unwrap your health goals quicker than my 4 kids opening presents from Santa on Christmas morning. 

My grandmother has been making our family's traditional English Christmas pudding, as given to her by her mother-in-law, for as long as I can remember. But… I can’t eat it anymore because of the flour. So, I’ve taken her recipe and adapted it to be a gluten-free (and slightly healthier) version. 

My Great Grand Mothers Christmas Pudding Recipe 2.0

Ingredients

250g Dates

250g Raisins

250g Sultanas

125g Mixed Peel

125g Blanched Almonds

12g Mixed Spice 

250g Coconut Sugar

300g Coconut Flour

250g Butter

5 Eggs

1/4 tsp Bicarb Soda (dissolved in 125ml of rum)

Method

1. Cut washed (or boiled) calico cloth into 90cm squared and 3x45cm-long strips (5cm thick) for tying.
    
2. Beat butter and sugar in large bowl.
   
   
3. Add eggs, one at a time, stirring thoroughly each egg.
   
   
4. Add mixed fruit alternatively with flour and almonds.
   
   
5. Add rum and stir well.
   
   
6. Pour mixture into centre of calico cloth (you will need 4 people to hold the corners).
   
   
7. Gather each corner together, ensuring all sides are tucked in, and tie the top approximately 4cm above the mixture. Repeat with remaining 2 strips.
   
   
8. Place in boiling water, cover and simmer for 6 hours. 

Once boiled for 6 hours, hang the pudding on a hook until the calico is dry and store in a colander in the fridge until Christmas day. 

On Christmas day, bring water to the boil in a very large pot. Simmer pudding in the calico for a further 1.5 hours. Hang pudding to cool. Once cooled, remove the calico gently and serve with egg custard.  

What is your most memorable Christmas tradition?

Leave your answer to that question in the comments section below.