Gluten Free Steamed Pudding Recipe: Moist and Lightly Spiced Tradition

This steamed pudding delivers the classic moist texture you love, now made completely gluten free without sacrificing tradition. The secret lies in a carefully balanced blend of alternative flours.

Lightly spiced and perfectly tender, this dessert proves gluten free baking can be just as rich and satisfying as the original. The steam cooking method ensures even doneness throughout.

Ingredients for Gluten Free Steamed Pudding

A blend of gluten-free flours and warm spices creates that classic moist texture you know and love.

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The flour blend is everything here. King Arthur’s gluten-free blend is my go-to—it’s got the xanthan gum built in, so no extra steps. Bob’s Red Mill works too, but you’ll need to add 1/2 tsp xanthan gum separately. Almond flour adds that tender crumb, so don’t skip it (and make sure it’s super fine). I grab mine in bulk at Whole Foods—cheaper and always fresh.

No almond flour? Substitute with more gluten-free blend, but the texture won’t be quite as rich. Swap raisins for dried cranberries or chopped dates if you prefer a tangier bite. The nutmeg can be skipped if you’re not a fan (but I’d keep the cinnamon—it’s doing important work here). Oat milk at a 1:1 ratio works if you’re avoiding dairy.

This pudding tastes even better the next day—if it lasts that long. Store leftovers wrapped tight in the fridge for up to 4 days. To reheat, steam again for 5-10 minutes until warm. Don’t microwave it, or it’ll dry out.

Step-by-Step Instructions for Gluten Free Steamed Pudding

Here’s how to nail this traditional steamed dessert with perfect texture every time.

Step 1: Prepare and Soak the Raisins

Start by placing the golden raisins in a small bowl and covering them with the hot water. Let them soak for 15 minutes—this plumps them up and prevents dry pockets in your finished pudding. I always use golden raisins for their delicate sweetness that complements the spices.

While they soak, generously butter your pudding mold or ramekins. Use at least 1 tablespoon of the melted unsalted butter for this step, making sure to coat every nook. This prevents sticking and helps the pudding release cleanly after steaming.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat the remaining melted unsalted butter with the light brown sugar and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed. You want the mixture to turn pale and nearly double in volume.

The light brown sugar adds moisture and a subtle caramel note, while the granulated sugar ensures proper structure. Don’t skip this creaming step—it incorporates air that makes your pudding light rather than dense.

Step 3: Combine Wet and Dry Ingredients

Add the large eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the whole milk and vanilla extract. In a separate bowl, whisk together the gluten-free all-purpose flour blend, almond flour, tapioca starch, ground cinnamon, ground nutmeg, baking powder, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Drain the golden raisins and fold them in. The batter should be thick but pourable. Over-mixing will make your pudding tough, so stop as soon as you see no more flour streaks.

Step 4: Steam to Perfection

Divide the batter among your prepared molds, filling each about ¾ full. Cover each with a piece of parchment paper to prevent water from dripping onto the pudding. Place the molds in a steamer basket over simmering water, making sure the water doesn’t touch the bottoms.

Steam for 1 hour to 1 hour 15 minutes until a toothpick inserted in the center comes out clean. The pudding should spring back lightly when touched. Check the water level periodically and add more hot water if needed to maintain steady steam.

Step 5: Rest and Serve

Remove the molds from the steamer and let them cool for 10 minutes before unmolding. This brief rest helps the pudding set and makes it easier to release from the mold without breaking. Run a thin knife around the edges if needed to help it release.

Serve warm, as is or with a dollop of whipped cream. The texture should be wonderfully moist with a tender crumb, and the spices should be just present enough to complement the sweetness without overpowering it.

Wine and Beer Pairings for These Flavors

Sweet Wine Pairings

A classic Moscato d’Asti from Italy pairs beautifully with this dessert. Its light effervescence and notes of peach and apricot complement the warm spices in the pudding without overwhelming its delicate flavor. I love serving it slightly chilled at 45-50°F. 🍷

Dessert Wine Option

For a richer pairing, try a Sauternes from Bordeaux. The honeyed notes and apricot flavors in this French dessert wine enhance the caramel undertones from the brown sugar. A 5-ounce pour is perfect for balancing the sweetness.

Cream Sherry

An aged Cream Sherry from Jerez offers nutty, caramel notes that echo the pudding’s spices. Serve it at room temperature in 3-ounce portions to avoid overpowering the dish. The complexity adds depth to each bite.

Beer Pairing

If you prefer beer, a Belgian Dubbel like Chimay Red works surprisingly well. Its dark fruit and caramel malt flavors mirror the raisins and spices. Serve at 50-55°F in a tulip glass. 🍺

Non-Alcoholic Option

For a non-alcoholic choice, sparkling apple cider from Martinelli’s provides crisp sweetness that cuts through the richness. Chill thoroughly and serve in 6-ounce glasses for a festive touch.

Frequently Asked Questions