vegan christmas pudding

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.

A Christmas pudding even Christmas pudding-haters will love! A non-traditional Chocolate Orange Christmas Pudding that&#x27;s vegan friendly too.

You will need a 1 litre pudding basin/tin, a pot large enough for the pudding basin, greaseproof paper, tin foil, string and scissors.

Chocolate Orange Vegan Christmas Pudding

g / 3 1⁄2 oz dark or dairy- free chocolate

tbsp dairy-free milk

/ 2 oz (scant 1⁄2 cup) plain (all-purpose) flour

tbsp cornflour (cornstarch)

tsp baking powder

120 g / 4 1⁄4 oz (heaped 1⁄2 cup) dark brown sugar

cocoa powder

breadcrumbs

1⁄2 tsp ground mixed spice (apple pie spice)

cinnamon

tsp natural orange extract

g / 3 1⁄2 oz (3⁄4 cup) pitted dates, chopped

g / 3 1⁄2 oz (2⁄3 cup) dark chocolate chips

Grease a 1 litre/35fl oz (1 quart) pudding...

Grease a 1 litre/35fl oz (1 quart) pudding basin with the oil and place a circle of greaseproof paper at the bottom. 

In a large bowl, mix together the flour,...

In a large bowl, mix together the flour, cornflour, baking powder, sugar, cocoa powder, breadcrumbs, spices and orange zest. 

Whisk the orange juice, oil, orange extract and...

Whisk the orange juice, oil, orange extract and 80ml/21⁄2fl oz (1⁄3 cup) water together in a small jug. 

Mix the wet ingredients into the dry ingredients,...

Mix the wet ingredients into the dry ingredients, then fold in the soaked dried fruits, dates and the chocolate chips. Transfer the mixture to the prepared pudding basin. 

Cut a large square of greaseproof paper and...

Cut a large square of greaseproof paper and another of foil, both slightly bigger than the basin. Place the foil over the paper and make a 2.5cm/1in thick fold in the centre of both layers. Place on top of the pudding basin, paper-side down, and fasten securely with a piece of string around the basin, under the lip.

Tie another piece to this one, run it...

Tie another piece to this one, run it across the top of the basin and tie the other end to the string on the opposite side of the basin to create a handle, so that you can easily lift the pudding out of the pan. 

Place a trivet or upturned saucer at the...

Place a trivet or upturned saucer at the bottom of the large pan and place the pudding basin on top. Fill the pan with hot water, so that it comes about two-thirds of the way up the pudding basin. Cover the pot with a lid and bring to a gentle simmer, then let it steam for 31⁄2 hours, checking occasionally and topping up the water if needed so it doesn’t boil dry. 

After 31⁄2 hours, lift the pudding out of...

After 31⁄2 hours, lift the pudding out of the pan and leave to cool for a few minutes, until the pudding starts to shrink away from the basin. Carefully, using a palette knife, loosen the pudding from the sides and turn over onto a plate. 

Make the quick chocolate sauce. Melt the chocolate...

Make the quick chocolate sauce. Melt the chocolate in a bowl set over a pan of simmering water and add a few drops of milk to loosen it into a pourable consistency. Pour over the pudding, to serve.

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