Sugar-free Christmas pudding

Sugar-free Christmas pudding
Sugar-free Christmas pudding Photo: Sugar Free Baking

This Christmas pudding, from Carolyn's Hartz new cookbook, Sugar Free Baking, is sweetened naturally with Perfect Sweet xylitol and doesn't contain any everyday sugar or hidden sugars such as honey, maple syrup, rice malt syrup and agave.

You might also like to try the Chocolate and Beetroot Loaf with Cashew Icing.

Christmas pudding

<i>Sugar Free Baking</i>, $29.95, on sale now.
Sugar Free Baking, $29.95, on sale now. 
  • 250g raisins
  • 300g sultanas
  • 200g currants
  • 190g dried figs, chopped
  • 250g butter, finely chopped
  • 200ml brandy
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/8  tsp ground cloves
  • 1/8  tsp ground allspice
  • 1/8  tsp ground black pepper
  • Butter or oil, to grease
  • 300g stale gluten-free breadcrumbs (remove crusts before processing)
  • 125ml milk, hot
  • 125ml sweet sherry
  • 4 X-large eggs
  • 90g Perfect Sweet® xylitol
  • ½ tsp salt

Brandy Butter

  • 125g unsalted butter, softened
  • 50g Perfect Sweet® xylitol
  • 125ml brandy

Combine dried fruit, butter, brandy, spices and black pepper in a large glass or ceramic bowl and mix to combine. Cover and refrigerate overnight.

Brush a 2.5 litre pudding basin with butter or oil to grease well.

Soak breadcrumbs in a large bowl with the hot milk and sherry.


Meanwhile, use an electric beater to beat eggs, xylitol and salt in a separate bowl until pale. Add to breadcrumb mixture and stir well to combine. Add fruit mixture and mix well.

Spoon batter into pudding basin. Cover with greaseproof paper and secure tightly with string. Place the basin in a large saucepan. Add enough boiling water to come three-quarters up the sides of the basin.

Cover and bring water to the boil. Reduce heat and simmer for 7 hours.

Check often and top up with boiling water as needed.

Preheat oven to 150°C/130°C fan-forced. Carefully remove basin from saucepan. Remove greaseproof paper and bake pudding for 30 minutes.

Boil the pudding for a further 2 hours on the day of serving. Serve with brandy butter.

Brandy Butter

Use an electric beater to beat butter and xylitol together in a bowl until pale. Add the brandy a tablespoon at a time, beating well after each addition (this prevents mixture from separating).


Baking the pudding for the last 30 minutes in the oven gives it the lovely rich colour and flavour. Brandy butter can be frozen until required.

Sugar Free Baking is $29.95 and is available at Go Vita Health Food Stores and selected pharmacies and health food stores - you can also buy online and find more recipes at