> Recipes > Christmas pudding

Sticky figgy puddings

Sticky figgy puddings


Share recipe

hide story show story

If your list to Santa includes a dairy-free pud that's lighter than the traditional offering and low in refined sugar, this could be a Christmas gift with your name on it. It's worth tracking down chestnut flour for its flavour and obvious seasonal connotations. By all means add a little cinnamon or orange zest if you fancy, but you will lose some of the subtle chestnut taste as a result.

The caramel sauce takes just a few minutes to make – granted there's not a lot, but you really only need a little, don't you? If you crave indulgence you could add a scoop of (dairy-free) ice cream; if you crave alcohol you could anoint the puds with Marsala or brandy before pouring on the sauce . . . or just have a tipple on the side.

The puddings dome dramatically when baked, so trim them level if the sight of a wobbly bottom smacks too much of impending New Year diets.

Recipe taken from Howard Middleton's book Delicious Gluten-Free Baking published by Little, Brown.


save recipe
recipe saved
  • Puddings

  • 3 tbsp of light olive oil, plus extra for greasing
  • 100g of chestnut flour, plus extra for dusting
  • 150ml of boiling water
  • 2 tsp instant coffee powder
  • 100g of dried figs, roughly chopped
  • 2 eggs
  • 75g of coconut sugar
  • 30g of ground rice
  • 1/2 tsp gluten-free baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp xanthan gum
  • Sauce

  • 35g of coconut sugar
  • 2 tbsp of date syrup
  • 1 tsp vanilla paste
  • 3 tbsp of non-dairy milk, such as hemp or coconut
save recipe
recipe saved


save recipe
recipe saved
Preheat the oven to 180°C/gas mark 4
Grease the tins with a little olive oil placed on a piece of kitchen roll. Dust with chestnut flour and shake to remove any excess
Dissolve the coffee powder in boiling water and pour over the chopped figs
In a separate bowl, whisk together the eggs, oil and coconut sugar until frothy. This should only take a few minutes
Mix in the chestnut flour, ground rice, baking powder, bicarbonate of soda and xanthan gum with a wooden spoon before stirring in the fig and coffee mixture
Spoon the mixture evenly between the prepared tins and place onto a baking tray. Transfer to an oven and bake for around 25 minutes or until fully risen and firm to the touch. As an extra test insert a knife or cake tester into the middle – if it comes out clean the puddings are done
Leave the puddings to cool in the tins for about 5 minutes, then remove from the tins by sliding a thin knife around the edge of the puddings and turn upside down on a plate. If so desired, the bottoms can be trimmed to create a perfectly flat base
For the sauce, first place the coconut sugar, date syrup and vanilla paste into a small pan. Place this over a low to medium heat until all the sugar has dissolved
Pour in the non-dairy milk and bring to the boil, before turning the heat down to a simmer. Once the mixture has thickened a little pour the sauce evenly over each of the puddings
Share recipe

Get in touch

Sticky figgy puddings


Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: