Recipes

Super Vegan Christmas Pudding

Preparation/cooking time 5½ hours

Makes one 1.5lb pudding
4oz/120g Sultans
4oz/120g Raisins
4oz/120g Currants
2oz/60g dried apricots (chopped)
4oz/120g apple (grated)
4oz/120g plain flour
2tsp cinnamon
2tsp nutmeg
1tsp ground ginger
a pinch of salt
6oz/170g breadcrumbs
2oz/60g ground almonds
2oz/60g vegetarian suet
1 dsp Demerara sugar
1 tbsp molasses
2 medium carrots (grated)
¼ pint of brandy
juice and zest of an orange
juice and zest of a lemon

Mix all of the ingredients together in a large mixing bowl..

Grease a 1.5 lb pudding basin and fill with mixture.

Cover the top of the pudding with a greased disc of greaseproof paper

Cover the top of the bowl with tin foil and secure with string.

Put about 2cm of water into a large saucepan.

6. Place the bowl in the water.

7. Cover with a lid and simmer for about 5 hours.

8. Check periodically and top up the water if necessary.

9. Make in November and store with tin foil intact until Xmas.

10. To re-heat follow cooking method above for 40 mins to 1 hour.

11. Serve with vegan cream or custard and a sprig of holly on the top.

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