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Gluten free, grain free, fructose friendly, adaptable to be dairy free Contains nuts
5 from 3 votes
Prep Time 40 mins
Cook Time 2 hrs 30 mins


To make the fruit mince:

  • 500 g Kent or Japanese pumpkin chopped into small cubes
  • 280g 1 1/4 cups caster sugar
  • 5 tablespoons fresh lemon juice
  • 5 tablespoons fresh orange juice
  • 2 tablespoons Campari or other liquor (or 1 extra tablespoon each orange and lemon juice for alcohol free version)
  • 2 teaspoons cinnamon powder
  • 2 teaspoons nutmeg powder
  • 1 teaspoon ground clove
  • 1 teaspoon vanilla bean paste

To make the pudding:

  • 1 quantity of fruitless fruit mince, above
  • 3 tablespoons dark brown sugar
  • 2 tablespoons Campari or other liquor (or orange juice for an alcohol free version)
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 - 1/2 teaspoon ground clove
  • 3 extra large eggs
  • 1 cup (100g) almond meal See notes for a nut free version
  • 3/4 cup (75g) tapioca flour
  • 75 g butter melted and cooled
  • Pinch of fine salt


To make the fruit mince:

  • The night before, combine all the ingredients for the fruit mince and allow to sit in a non-reactive bowl overnight. This will begin the process of flavouring and candying the pumpkin.
  • The next day (or at least 3-4 hours later) pour the mixture into a large saucepan or skillet. Place over a low-medium heat, and allow to cook for around 30 minutes, stirring intermittently. The slower you cook the mixture, the softer the pumpkin will be, so if you have the time you can cook it low and low for up to an hour.
  • The mixture should bubble throughout the cooking process. Eventually, a thickened syrup will form while the pumpkin pieces remain intact but soft. Once that syrup is sufficiently thick, remove the mince from the heat and allow to cool completely. If you have used the rosemary sprig, gently remove it and discard.

The make the pudding:

  • Just fill the bottom of a large soup pot with water. Place something waterproof and crack proof in the base so that the pudding is elevated just above the water. I used an inverted steel pie tin.
  • Grease your pudding bowl liberally. You can line the circular base of the pudding bowl as an insurance policy, if you like.
  • Mix together all the ingredients for the pudding and stir thoroughly to combine. Pour the mixture into the pudding tin. You can place a piece of baking paper on the bottom of the pudding too – this will stop any rogue water getting in but also result in a smooth base.
  • Layer two pieces of foil over the pudding and secure tightly with string. Place the pudding on the little island you've created and pop the lid on.
  • Turn the heat to a low-medium, and set the timer for 2 hours.
  • Once the two hours are up, open the pudding carefully (so you can continue to cook if necessary but also so you don't get a steam burn.) If there is a bit of squishiness when you press the centre of pudding, cook in additional 15 minute increments until the centre feels completely firm.
  • Allow to cool a little before gently running a knife around the edge (if necessary) and inverting onto a plate. Serve with lactose free custard or ice cream and some berries.
Tried this recipe?Let us know how it was!