Vegan Christmas Pudding
FOOD + DRINK Stir-Up Sunday cont...
Vegan Christmas Pudding
Recipe by: STAUB, zwilling. com
Ingredients:
• 100g raisins
• 100g cranberries
• 50g apricots, chopped
• 50g dates, chopped
• 50g flaked almonds
• 40g pecans, chopped
• 60g vegetarian suet
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp ground ginger
• 100g flour
• 20g cacao powder
• 1 pear
• 150ml apple juice
• 2 egg replacers or a chia egg( 1 tbsp chia seeds and 3 tbsp water)
Method:
1. Preheat the oven to 160 º C and grease a 500ml pudding basin with butter. Cut a small circular piece of baking paper and stick to the bottom of the pudding basin to prevent sticking.
2. Mix the dried fruit, flaked almonds, pecans, vegetarian suet, nutmeg, cinnamon and ground ginger in a large bowl.
3. Chop the pear, place in a food processor and blitz until a puree is formed. Then stir through the fruit mixture.
4. Beat the egg replacers with the apple juice and stir through the fruit mixture. Combine the flour and cacao powder together then fold through the fruit mixture.
5. Spoon the mixture into the pudding basin, cover with doubled greaseproof paper folded in the middle then a layer of foil and tie in place with string.
6. Place the pudding basin into a heavy round or oval cooking pot and pour in water halfway up the basin, then cover with the lid. Place in the centre of the pre-heated oven for 4- 5 hours, making sure you check the water levels so the pot doesn’ t dry out.
7. Remove the basin from the pot, discard the greaseproof paper and cover it with a new sheet. Allow to cool and store in a cool place.
8. On the big day, re-steam for 1- 2 hours or reheat in a microwave for 3- 5 minutes and serve with vegan ice cream.
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