Chocolate xmas pudding (gluten free / sugar free)

By Maresa Bossano LOVE Food CIC
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Good for:



  • 1/3 cup raisins
  • 1/3 cup dates
  • 1/3 cup prunes
  • Zest and juice of 1 orange
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 1 cup chestnut flour
  • 1 cup ground almonds
  • 1/3 cup cocoa
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 cup olive oil
  • 1 cup plant based milk
  • 1/2 tsp vanilla essence
  • 1 cup plain chocolate buttons
  • 1 cup plant based milk

Makes 4 medium sized or 6 small puddings

Step by Step Instructions

Step 1

Chop the dates and prunes and put in the bowl with the raisins.

Step 2

Add the zest and juice of one orange and the spices and leave to soak overnight or for a few hours, you can also add a little brandy if you’d like.

Step 3

Grease 4 or 6 metal pudding moulds with a little oil.

Step 4

Measure out the chestnut flour, ground almonds, cocoa powder, salt and baking powder into a bowl.

Step 5

Add the oil, plant milk, vanilla essence and the dried fruit mixture.

Step 6

Mix well together to get a smooth consistency, add a little more milk if necessary.

Step 7

Spoon into the greased pudding moulds and bake for 30 minutes at 180 C / 350 F until they spring back to the touch.

Step 8

Melt the plain chocolate in a pyrex bowl over a pan of boiling water then gradually stir in the plant milk until you have smooth sauce.

Step 9

Turn out the puddings from the moulds on to small plates, use a knife to loosen them if necessary.

Step 10

Then pour the chocolate sauce over the top and scatter on a few flaked almonds and some orange zest, you could serve with some vegan cream or ice cream.


I often get asked for gluten free cakes and puddings and I try to use as little refined sugar as I can in all my cakes and puddings, so I have made this pudding gluten and sugar free as it is just sweetened by fruit, and chestnut flour is also naturally slightly sweet. If you are allergic to nuts, however you can simply follow the same recipe and use wholewheat flour instead. I have used cups instead of weights as this makes it much quicker and to measure especially when you are only making small amounts. NB the sauce does contain sugar in the plain chocolate, if you have a sweet tooth you could always add a little icing sugar or maple syrup to this.

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