My Favourite Christmas Pudding Recipe
With plump medjool dates, golden sultanas, dried cranberries and pears and a goodly swig of brandy, my favourite vegan Christmas pudding recipe makes creating a show-stopping Christmas dessert easy
- 110 grams golden sultanas 3/4 cup
- 200 grams pitted medjool dates, well chopped approx 11 dates
- 50 grams dried cranberries scant 1/3 cup
- 100 grams dried pears, well chopped approx 6 slices
- 80 ml brandy 1/3 cup
- 75 grams pecans 3/4 cup
- 100 grams sourdough breadcrumbs (from a stale loaf of sourdough bread) 1 3/4 cups
- 70 grams self-rising flour 1/2 cup
- 160 grams dark brown sugar 1 cup
- 1 tsp all-spice
- 60 ml coconut oil. melted 1/4 cup
- zest and juice of 1 orange
- 3 tbsp aquafaba
Place the sultanas, dates, cranberries and pears in a large mixing bowl. Pour over the brandy and stir through. Cover with a clean cloth or cling film and set aside overnight.
The next day, preheat the oven to 160 degrees C or 320 F. Grease a 1 litre pudding pot well and line the bottom of the pot with a circle of baking paper. Place the pecans in a food processor and roughly chop before adding them to the dried fruit bowl. To make the sourdough breadcrumbs, cut the crusts off the loaf and cut the remaining bread in to chunks. Weigh out 100 grams and place that amount in the processor and pulse to breadcrumbs. Discard the remaining bread and crusts. Add the breadcrumbs to the mixing bowl.
Add the flour, sugar, all-spice, melted coconut oil, orange juice and zest and aquafaba to the bowl and stir until combined. Pour the mixture in to the prepared pudding pan smoothing out the batter as best you can.
Cut two sheets of baking paper into circles with a circumference at least 3 inches larger than the mouth of your pudding pan (I use a dinner plate to measure). Lay the circles on top of each other and fold a pleat down the centre. Lay the pleated round over the pudding pot and lay a large sheet of foil over the top. Secure the cover with cooking twine as here
Place the pudding in a roasting pan and carefully fill the pan with boiling water until your reach half-way up the sides of the pot. Place the whole tray in the oven and cook for 4 1/2 to 5 hours (adding more boiling water as necessary to ensure the pan doesn't burn) or until a skewer comes away cleaning from the centre of the pudding.
Either serve immediately or wrap the pudding tightly and store in a cool, dry place until serving. For best results, return the pudding to its pot and place it in a saucepan of boiling water (half-way up the sides) over low heat for 10 to 15 minutes or until warm through. You can re-heat a pudding in the microwave but it can dry it out somewhat.
Serve with vegan brandy sauce or ice-cream.
I have included a link to a youtube video to visually show the setting up of the pudding pot before it goes in to the oven (view from 1 min 35 seconds)
Calories: 474kcal | Carbohydrates: 80g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Sodium: 100mg | Potassium: 448mg | Fiber: 5g | Sugar: 57g | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 79mg | Iron: 2.2mg