christmas pudding recipe

The Ultimate Vegan Christmas Pudding. It's dark, rich, fruity, moist &amp; boozy &amp; so much lighter than the dense, heavy puddings you might have tried in the past!&nbsp;

The Ultimate Vegan Christmas Pudding

dates

apricots

/ about 2 very full cups dried fruit

/ ⅓ very packed cup all-purpose flour

/ ¾ very packed cup bread crumbs

baking powder

allspice

/ ½ heaping cup coconut sugar

apple

orange (, zest only)

aquafaba

blackstrap molasses (, unsulphured molasses

Chop the dates and apricots. Then put them and all of the other dried fruit, into a large mixing bowl and pour over the brandy (or alternative alcohol/juice). 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 batter when you put it in the basin. Set that circle aside too. 

Make sure your Instant Pot is ready with the trivet insert inside. If you are using a steamer have the water simmering ready under the steamer, and if you are using a large saucepan, have a heatproof upturned saucer or something similar in the bottom of a pan so the pudding doesn't come into direct contact with the heat when it goes in, and a full kettle boiled and ready.&nbsp;

Grease the pudding basin with some coconut oil and place the small circle in the bottom of the basin.&nbsp;

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.&nbsp;

Then add the orange zest, apple, aquafaba, blackstrap molasses and coconut oil and stir well until combined.&nbsp;

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.&nbsp;

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 as shown in my video above.&nbsp;If you need to see the technique more clearly have a look at this video&nbsp;(don't worry about buttering the parchment paper like he says. though).&nbsp;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. This is shown clearly in the video link too.&nbsp;If you are using a plastic pudding bowl with a lid, I still recommend covering the pudding with a circle of parchment paper, putting on the lid, then wrapping the whole thing in foil as I have had situations in the past where the lid blows off and the pudding is ruined by the moisture.&nbsp;

NOT ALL PLASTIC PUDDING BASINS ARE SAFE IN A PRESSURE COOKER OR INSTANT POT. PLEASE CHECK BEFORE USING OR USE A CERAMIC OR TEMPERED GLASS ONE (LIKE PYREX). Place the wrapped pudding inside the Instant Pot, resting on the metal trivet. Boil a kettle and pour hot water down the side until it is just under half way up the side of the bowl. It should not go above the foil level. Put the lid on the Instant Pot and make sure the vent is open. Set the Instant Pot to steam for 15 minutes. You will need to watch the clock for this part as the Instant Pot&#x27;s timer won&#x27;t count down for you. After 15 minutes, cover your hand with a dish cloth and seal the vent. Press cancel, then set the Instant Pot to Manual (or pressure cook in newer models), High Pressure for 60 minutes. Allow the pressure to release naturally.

IF USING AN INSTANT POT: (you will need to use a 6 quart IP or larger for this recipe)

Make sure the water is simmering away well under the steamer insert . Place the pudding in the insert and cover with the lid. Cook for 3 hours.&nbsp;

IF USING A STEAMER:

Place the pudding gently on an 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. Cover and bring to a simmer but don&#x27;t let it rolling boil as you don&#x27;t want the water to get up under the foil. Cook for 3 hours. 

IF USING A LARGE SAUCEPAN:

When the time is up, carefully remove the pudding, then take off the foil and parchment paper. It should look cooked and a toothpick should come out clean when inserted. You can also just poke the middle with a finger and it should be firmish with a bit of bounce, like a cake is when cooked. In the unlikely event that it isn&#x27;t cooked through you can return it to the Instant Pot/pan/steamer and cook it for a few minutes longer. Be sure to secure the paper and foil around it first though. Either serve immediately or leave to cool completely, with the paper and foil removed but still in the bowl. Once cool, wrap the bowl again in fresh paper and foil before storing somewhere dark and cool. (See my directions in the post and recipe notes  for storing it for up to 6 months). 

WHEN COOKED:

On the day you want to eat the pudding you can either steam it again or you can microwave the whole thing or just individual slices of it. If you use the microwave make sure you remove all traces of foil.&nbsp;A slice takes about 40-50 seconds on full power, and the whole pudding about 4-5 minutes depending on how powerful your microwave is. Be careful not to overcook it so check it frequently.&nbsp;To reheat in an Instant Pot or other electric pressure cooker, put it covered as before (make sure it's all sealed well) into the pot on the trivet and pour in boiling water half way up the pudding bowl. Put the lid on, seal the vent, press steam and set the timer for 30 minutes. once it's done it will be ok on 'keep warm' for an hour or so if you aren't quite ready for it.&nbsp;If steaming it in a sauce pan or a steamer give it an hour to heat through.&nbsp;&nbsp;

TO REHEAT THE PUDDING:

https://content.jwplatform.com/videos/lsAufLzn.mp4

The Ultimate Vegan Christmas Pudding. It’s dark, rich, fruity, moist &amp; boozy &amp; so much lighter than the dense, heavy puddings you might have tried in the past!

This chocolate bread pudding has a show-stopping molten lava center, flavored with chocolate and whiskey. This festive dessert is a surefire crowd pleaser, and perfect for the holidays!

Boozy Chocolate Bread Pudding (vegan)

water

orange (peel of, chopped)

tbsp vanilla extract

tbsp baking soda

tbsp apple cider vinegar

maple syrup

almond butter

almond flour

oz dark chocolate

tbsp whisky (optional)

tbsp coconut milk

Soak the dates in the boiling water for around 20 minutes.

Add the medjool dates, the water you soaked them in, orange peel, vanilla extract, baking soda, apple cider vinegar, maple syrup, almond butter and almond flour to a blender or food processor. Blend until smooth.

Preheat an oven to 180 degrees C/350 degrees F.

Melt chocolate in a water bath over the stove. Then, transfer to a mixing bowl with whisky, maple syrup and coconut milk. Whisk together thoroughly.

Transfer 2/3 of the dough to a hemisphere cake tin and bake a dent in the middle. Pour in the chocolate sauce, then add the rest of the dough over the top.

Cover with foil and bake in the preheated oven for 50-55 minutes. Best served immediately, but can be frozen or kept in the fridge for up to 3 days.

British Style Christmas Pudding Recipe - Easy technique to make the best Christmas pudding recipe with all ingredients and detailed step by step pictures & video. Cook amazing traditional Christmas pudding at home with this recipe from Yummefy.

Christmas Pudding Recipe | How to make a Traditional Christmas Pudding

raisins (kishmish)

prunes, pitted, each

dates (khajur), pitted, chopped (optional)

black raisins,

blackberries

dried cherries

dark brown sugar

60 ml dark rum

ml beer, preferably dark beer

breadcrumbs, fresh

all-purpose flour (maida)

spice

cinnamon powder (dalchini)

nutmeg powder (jaiphal)

glacé cherries, quartered

butter, frozen hard, then grated

eggs,

allspice powder (kebabchini)

coriander powder

ginger powder (sonth)

clove (laung), powdered

mace powder (javitri)

 Make mixed spice powder: If using whole spices and the spices are dry, place them in a spice grinder, and run till powdered. If the spices are damp, dry roast them lightly, and then grind them in a spice grinder. In case you do not have a spice grinder available, you can use a dedicated coffee grinder (note that you will not be able to use it to grind coffee again unless you like your coffee flavoured with spices). If using spices already powdered, mix well. This mixed spice powder recipe makes more than is required for the Christmas Pudding recipe. Use as needed and store the rest in a cool, dark place in an airtight container. &nbsp;

 Soak dry fruit: Place raisins (kishmish) into a large glass bowl. Add prunes, dates (optional), currants or black raisins, blackberries, and dried cherries. Tip in dark brown sugar and stir. Pour in rum and beer, stir well, then press down fruit just a bit to even out the top. Cover with plastic cling wrap and set aside in a cool place to soak for 24 hours. &nbsp;

 Mix ingredients: The next day remove the plastic cling wrap and stir the soaked dry fruit. Then, add almond flour, breadcrumbs, all-purpose flour (maida), mixed spice powder, cinnamon powder, nutmeg powder, glac&eacute; cherries, grated butter, and lightly beaten eggs. Use a large spoon to mix the ingredients well till fully combined. Cover with the plastic cling wrap and set aside in a cool place to marinate for 24 hours. &nbsp;

 Prepare the pudding dish: Take a heatproof glass / pyrex bowl or pudding basin and butter it well. Note that the bowl / basin should be large enough for the prepared Christmas pudding mixture. Cut a small round of butter paper (about 4-inches) and place it in the bottom of the bowl. Butter that too. Spoon the pudding mixture into the prepared bowl, pressing down with the back of a large spoon or ladle as you go along. Once done, smooth the top. Cut butter paper in a large round, about 6-inches in diameter larger than the top of the bowl / basin. Give the butter paper a 1-inch pleat in the center and place the paper over the top of the pudding bowl. Cut a piece of foil to the same size as the butter paper, make the same pleat, and place it on top of the butter paper, matching the pleat so that the pudding has place to expand if needed. Tie kitchen string around the rim of the pudding bowl, securing the butter paper and foil, and creating a tight seal. Cut off the excess butter paper and foil. &nbsp;

 Cook the Christmas Pudding in a water bath: Place a small metal bowl, trivet, or metal mould (like a cookie mould) in the bottom of a large pot. This will do the job of raising the pudding bowl once placed in the pot, ensuring that the bowl does not touch the bottom of the pot. Note that the pot should be large enough to fit the bowl without the bowl touching the sides. Place the pudding bowl in to the pot on the small metal bowl / mould. Pour hot water in to the pot carefully without wetting the foil to come about halfway up the sides of the pudding bowl. Bring to a boil, cover, then reduce heat to a simmer. Simmer for 6 hours, periodically checking the water level, and adding hot water as needed. Be careful that the water does not dry out. &nbsp;

 Turn the heat off and very carefully remove the pudding bowl from the pot. Remember the pot will be very hot. If serving right away, remove the foil and butter paper, place a plate or platter on the top of the bowl and flip it over in one quick motion. Remove the bowl and peel off the small piece of butter paper. Serve Christmas pudding warm with whipped heavy cream or brandy butter. And if you&rsquo;d like to make a spectacle of the pudding and are an experienced hand, pour hot brandy over it, and flamb&eacute; it right at the table. &nbsp;

 If you are not serving it right away, set the Christmas pudding aside to cool without untying the kitchen string nor removing the foil. Once cooled, the Christmas pudding can be stored in a cool, dark place for up to 6 months. Before serving, repeat the cooking process but for just about 2 hours to reheat the pudding. Cook&rsquo;s Note: The specific dry fruit mentioned above (like currants, prunes, raisins, dried cherries, etc) can be substituted by other dry fruit that you might have available or those that you like as long as they equal the same total quantity by weight. Serves: 12 Prep Time: 15 minutes plus 48 hours unattended soaking and marinating time Cook Time: 360 minutes (6 hours)

https://www.youtube.com/embed/MVURPh3tZMc

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