AS the festive season approaches you may be thinking about preparing a traditional Christmas pudding.
But if people have specific dietary requirements, or are bored of the same old recipe, things can get a little tricky – which means this delicious vegan option could save your festive feast. Here are a few ideas.
Alamy 4 There are plenty of Christmas pudding recipes to choose from if you fancy whipping up your own, file photo
Classic Christmas pudding
The classic Christmas pudding generally comprises of the following ingredients, according to BBC Good Food.
- 50g blanched almonds
- 2 large Bramley cooking apples
- 200g box candied peel (in large pieces) or all citron if you can find it
- 1 whole nutmeg (you’ll use three quarters of it)
- 1kg raisins
- 140g plain flour
- 100g soft fresh white breadcrumb
- 100g light muscovado sugar, crumbled if it looks lumpy
- 3 large eggs
- 2 tbsp brandy
- or cognac, plus extra to flame
- 250g packet butter, taken straight from the fridge
Getty – Contributor 4 How do you like your Christmas pudding? File photo
Vegan Christmas pudding
According to The Vegan Society, a tasty vegan alternative to the traditional Christmas pud can be made like so…
- 85g plain flour
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 75g soft brown sugar
- 40g breadcrumbs
- 100g vegan suet
- ½ teaspoon baking powder
- 1 ½ dessertspoons black treacle or orange marmalade
- 6 tablespoon of liquid – this can be plant milk, stout, ale, sherry, brandy or rum
- zest and juice of one orange and one lemon
- 100g grated apple
- 350g mixed dried fruit to your taste e.g. sultanas, raisins, currents, mixed peel, cherries (optionally you can also soak the fruit in alcohol for up to a week before)
- 100g chopped dates
Sift the flour with spices, salt and raising agent.
Add all the other ingredients and mix well to a soft dropping consistency.
Grease a 2 pint basin well and fill with the mixture leaving about 2 1/2 cm free from the top to allow for rising.
Cover with greaseproof paper and aluminium foil and secure with string.
Getty – Contributor 4 A vegan Christmas pud can be just as tasty
Place in a saucepan and pour in boiling water halfway up the sides of the basin.
Simmer gently for 5 hours, topping up the water as necessary.
Once cooked the pudding can be kept cold until needed. It will keep for up to a month.
Steam or microwave until warmed through to serve
Serves approx 6 people.
Celebrity Christmas puddings
When it comes to celebrity chef’s Xmas puds, they all have different takes on the traditional dish.
Mary Berry adds an extra tablespoon of booze into her puds, according to her recipe on BBC Food.
While Delia Smith likes to add the zest of half a lemon and favours rum and barley wine as her boozy addition.
Jamie Oliver uses his nan’s festive recipe and adds a glug of vin santo – as well as crystallised ginger.
And we previously revealed how The Hairy Bikers like to serve up mini Christmas pud fondants, instead of one big one.
Hairy Biker’s Christmas pudding fondant recipe
THIS is a great pudding for when you have people over, as all the work can be done in advance.
Then all you need to do is pop the puds in the oven just before you are ready to eat them.
50g mixed dried fruit
1 tsp mixed spice
2 tsp ground cinnamon
2 tsp ground nutmeg
Finely grated zest of an orange
4 tbsp brandy
150g plain dark chocolate (70% cocoa solids)
150g butter, plus extra for greasing
3 large free-range eggs
3 large free-range egg yolks
50g caster sugar
25g self-raising flour
4 A tasty alternative to the tradition Christmas pudding
1. Grease 6 175ml metal pudding basins and line the bases with small discs of baking parchment. Place them on a small, sturdy baking tray. Put the dried fruit in a small pan with the spices, orange zest and brandy. Bring the pan to boil over a high heat before reducing to a simmer, stirring constantly, until the liquid evaporates or is fully absorbed by the fruit. Remove
the pan from the heat and leave the fruit to cool for around 30 minutes.
2. Break the chocolate into pieces and put them in a heatproof basin with the butter. Place the bowl over a pan of gently simmering water, stirring occasionally, until the chocolate and butter have melted. Remove from the heat and leave to cool for 10 minutes.