When family get to gether it can be difficult to cater to everyone’s dietary needs. Why not try this Vegan Christmas Pudding. Everyone is guaranteed to be happy!
Ingredients: 260g dried fruit 10 dried dates or figs 10 dried apricots 80mls brandy, or port, dark rum, a good sherry or a nice dark stout. 50g plain flour 65g dried out bread crumbs 2 tsp baking powder 1 tsp allspice 80g dark brown sugar 1 medium apple, grated 1 large orange, zest only 3 tablespoons aquafaba, this is the liquid from a can of chickpeas 2 tbsp molasses 75g coconut oil
YOU WILL ALSO NEED: 1 litre/2 pint pudding basin baking parchment tin foil some string scissors
Instructions: Put the dried fruit, including the dates or figs and apricots, into a large mixing bowl and pour over the brandy (or alternative alcohol). Leave until the liquid has been absorbed by the fruit. How long it takes varies depending on the fruit you use but it will be somewhere between about 15 and 30 minutes.
While that is happening, place the pudding basin on some parchment paper and draw a circle around the bottom of the basin onto the paper. Cut it out and set aside. Then turn the basin over and draw another circle around the top of the basin. Cut that one out but cut a few millimeters inside the line this time so the circle will fit on top of the pudding mix when you put it in the basin. Set that circle aside too.
Place a heatproof saucer upsidedown or something similar in the bottom of a large saucepan so the pudding doesn’t come into direct contact with the heat when it goes in, and a full kettle boiled and ready.
Grease the pudding basin with some coconut oil and place the small circle in the bottom of the basin.
Once the liquid has been absorbed by the fruit, add the flour, breadcrumbs, baking powder, allspice and sugar to the bowl and stir really well to combine.
Then add the orange zest, apple, aquafaba, blackstrap molasses and coconut oil and stir well until combined.
Spoon the mixture into the pudding basin, smooth it out and top with the large circle of parchment paper, pressing it down all over and into the sides gently.
Cut a large rectangle of silver foil and a slightly smaller rectangle of parchment paper. Enough to go over the top of the pudding basin with plenty to spare. Then lay the foil flat on your surface and the parchment paper flat on top of the foil. Make a pleat in them both to allow steam to expand them as it cooks.
Cover the top of the pudding basin with the foil and paper making sure the pleat is in the middle, then press it down all around the basin as tightly as you can, then tie twice around the basin with string as tightly as you can.
Place the pudding gently on the upturned saucer inside the pan and pour boiling water carefully down the sides so it reaches about halfway up the side of the pudding basin. It must not reach the foil.
Bring to a simmer but don’t let it rolling boil as you don’t want the water to get up under the foil. Cook for 3 hours, checking periodically and carefully topping up with boiling water as necessary.