Discover how to create Gluten-Free Christmas Pudding Jars with apple and carrot for a light, sweet treat this holiday season. Giving moisture and natural sweetness without feeling too heavy. Top that delicious pudding with a sweet rum sauce and it is divine! These jars are so easy to make ahead of time and are the best gifts.
Steamed puddings were popular in my house as a child and this recipe is a throw back to those days. Although this recipe itself … It is a variation from my mother-in-law Marjorie and it was converted to make it all gluten free.
Christmas Pudding is such a treat even months after Christmas and you are craving a sweet fix. All you need to do is dig a jar out of the cupboard, make a quick batch of sauce and it’s that easy! It is so nice to have a ready made pudding up to one year later, sealed and so good inside.
The bulk of the ingredients are vegetables and raisins, so they are naturally gluten free. All you need is a combination of gluten free flours and its so easy to make.
Grated carrots and apples are not uncommon in cakes and puddings. This recipe is unusual with the use of potatoes and they are an amazing addition.
Flours For Gluten Free Christmas Pudding Jars
For the best results with gluten free baking I prefer to use a kitchen scale. This makes measuring ingredients not only more accurate but also less clean up, when not using all those cups and spoons. Here is the link to the scale that I use.
For this Christmas pudding jar recipe I used a gluten free blend of flours using potato starch, oat flour, buckwheat flour and sorghum
Quick: Step-by-Step For Gluten Free Christmas Pudding Jars
Sterilise the jars and lids
Wash jars, lids, and bands in hot soapy water. Either run them through a hot dishwasher cycle or submerge them in boiling water for 10 minutes, then leave them in the hot water until ready to fill so they stay warm.
Prep the canner
Put a metal trivet or a folded clean kitchen towel in the bottom of a large, deep pot (big enough to hold your jars). Partially fill the pot with hot water. Just enough so jars will sit on the rack and the water will come about halfway up the sides of the jars once placed.
Mix the Christmas pudding jars
Combine all the gluten-free dry ingredients in one bowl, grate apples, carrots, and potatoes then mix with the wet ingredients Fold wet into dry until evenly combined.
Fill the jars and don’t overfill
Spoon the pudding into warm jars, just over half full. This space lets the pudding expand during steaming and prevents overflow. Tap jars gently to settle the mixture and use a small spatula or the back of a spoon to level the top.
Wipe rims & secure lids
Wipe the jar rims clean with a damp cloth (no crumbs or batter). Place lids on and screw bands on finger-tight only.
Place jars in the pot
Arrange the filled jars upright on the trivet in the pot so they don’t touch each other or the pot sides. Add more hot water if needed so it reaches about halfway up the jars.
Simmer gently for 2 hours
Bring the pot to a gentle simmer (not a violent rolling boil) and cover with a lid. Keep the heat at a steady simmer for 2 hours, topping up with hot water if the level drops. A gentle simmer gives even cooking and prevents jars from knocking together.
Remove and cool
After 2 hours, turn off the heat and carefully lift the jars out with tongs or an oven mitt. Place them upright on a cooling rack or towel. Let jars cool completely before storing.
Store and label
These puddings are perfect for gifting or chilling. For safety and best quality, refrigerate and use within 5–7 days once open. Label each jar with the date and any reheating instructions. Will last for a year sealed
Gluten-Free Christmas Pudding Jars
Equipment
- Canner with rack
- 4 Widemouth canning jars with rings and lids
Ingredients
- 140 g potato starch
- 85 g oat flour
- 180 g buckwheat flour
- 50 g sorghum flour
- 2 tsp baking soda
- 1 tsp ginger powder
- 1 tsp cinnamon powder
- ½ tsp allspice
- ½ tsp clove powder
- 250 g grated apples skins on
- 180 g grated carrots 3 medium carrots (about 1 cup)
- 280 g grated potatoes 2 unpeeled medium potatoes
- 330 g raisins
- 260 g brown sugar
- 350 g butter softened
- 2 large eggs at room temperature
Instructions
- Sterilise jars in the dishwasher or alternatively wash the jars with very hot soapy water. Then rinse them well and put them upside down on an oven rack, at the lowest temperature your oven goes for 15 minutes.
- Clean and scrub the apples, potato and carrots and them all with the skin on.
- In a large bowl add the potato starch, oat flour,, buckwheat flour, sorghum flour, baking soda, and spices.
- Cream the butter and brown sugar for about 2 minutes until it is smooth, then briefly beat in the eggs. Add a little flour after each egg to prevent the mixture curdling.
- With a wooden spoon, stir in the carrots, apples, potatoes and raisins.
- Mix the dough well and spoon it into the sterilized, widemouth canning jars. Fill the jars just over ½ full (which is about 550g in each jar). There must be empty space between the top of the pudding and the top of the jar to allow for expansion of the pudding as it cooks.
- Place the canning rack in the canner or pot and pour in about 16 cups of hot water that it will be no more than 3 inches up the sides of the jars. Bring the water to a boil just before filling the jars with the pudding.
- Clean the sides of jars with a spatula above the pudding line and wipe clean the tops of the jars for a good contact with the lids. Screw on the tops.
- Simmer the pudding in the jars for 2 hours with out removing the lid. If you think the water may run dry then definitely lift the lid and top it up a little. There must always be water in the bottom.
- Serve the pudding with rum sauce or cream and enjoy !
- The pudding will keep on the shelf at room temperature for at least 3 months if it is sealed.
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