Recipe: Vegan Christmas Pudding (Fatless and Eggless)
Prep Time: 10 min to mix the ingredients
Cooking Time: 5 hours of steaming
Serves: 5 generous slices
Shelf Life: Stays well for about a month and has to be steamed for 2hrs on Christmas Day before serving
Recipe Level: Easy
Recipe/Post by: Sunshinemom
Ingredients for marinating:
Brandy/Apple juice - 1/2 cup
1/4 cup - chopped almonds
1/4 cup - chopped walnuts
1/4 cup - black raisins
1/4 cup - kismis
1/4 cup - apricots (I used dried Turkish apricots)
1/4 cup - chopped cashewnuts
2tbsp each - chopped orange and lime peel
1 tbsp. - chopped crystallized ginger
1/8 cup - orange juice and 1 tbsp. lemon juice (fresh)
A dash of grated nutmeg, a stick of cinnamon, 2 cardamoms crushed, a half inch stick of vanilla (slitted and scraped)A pinch of salt and half a cup of maple syrup
1 cup All purpose flour / Maida
1 and 1/2 cups fresh breadcrumbs
1/2 cup almond flour (I used almonds with skin)
1 cup soymilk or any other non-dairy milk
1/2tsp. baking soda
A 1/2 litre pudding basin
a bigger saucepan or cooker for steaming the pudding
An aluminum foil 2 inches larger than the mouth of the basin.
A twine to tie the foil
- Mix the ingredients listed under the marinade in a bowl and let the fruits and spices steep overnight in the brandy and juices. Transfer to the refrigerator for another day or two. You can replace the brandy with apple juice if you do not wish to use alcohol. It tastes great too but brandy heightens the taste of dried fruits apart from imparting flavour.
- When ready to prepare pudding, stir the flours and fresh, ground breadcrumbs with the soda well to distribute the soda evenly.
- Pour the steeped fruits and juice in a wide mixing bowl. Add the above flour mixture and soy milk. Mix well so that the fruits are evenly distributed in the moist flour. If the mixture looks too dry add 1/4 cup soymilk more. This will keep the pudding moist and do resist the temptation to add butter or oil at this stage. Just trust me!
- Grease the insides of the basin and pour the mixture. It should come upto 3/4 the height of the basin. This will give it some room to rise. If yours fills up use a larger greased basin.
- Next cover the mouth with the foil, fold the foil over the rim and tie securely with a twine so that no water escapes into the basin when steamed.
- Heat a large saucepan or cooker (I used this) with about 4 cups of water till it simmers. Reduce heat to lowest and place the basin in the center of the cooker. See that the simmering water should reach upto 3/4 the height of the basin and not more. If needed add more hot water on the sides.
- Close the saucepan or cooker with a tight fitting lid (not the cooker lid but a plain tight fitting plate). Steam for 4-5hours in very slow heat. After every hour check the height of the water around the basin and pour more hot water as necessary. Do not disturb the saucepan or cooker as water may splash inside the pudding.
- Remove after 4 hours and cool for 1/2 hour before opening the foil. Run a blunt knife around the rims and invert the pudding. Slice and serve with vanilla custard flavoured with cinnamon or with ice cream.
- It is best made a few weeks in advance and re-steamed for 2hours before serving.
- You may add 1/2 cup of coconut oil or vegan margarine if you want some amount of fat in the pudding though you will find it quite unnecessary.
- Add any dried fruit such as cranberries or glace cherries. Even 1/4 cup of grated carrot adds taste.
- Do not do away with the bread crumbs or almond flour. They yield a soft texture as compared to wholly all purpose flour.
- For the cinnamon sauce, heat a cup of soymilk mixed with a tbsp. of cornflour, a tsp. of sugar and 1 vanilla pod slit. Keep stirring to get a smooth sauce and pour it around or over the slice of pudding.
- You could also drizzle brandy over the inverted pudding and light it to burn the alcohol. This will give it a harder crust.
- Sweetness may be adjusted according to taste. Mine is just sweet. You may add 1/4 cup more if you like puddings really sweet.
- If your pudding has become soggy it is because the water has gone inside, so do be careful about the height of the water.
Sending this to "Food for 7 Stages of Life' event themed on 'Desserts and Ice creams', hosted by RV and Sudeshna