Christmas Pudding Kit Vegan
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- 100g currants
- 100g sultanas
- 100g dried figs, please roughly chopped
- 50g prunes, please roughly chopped
- 50g dried apricots, please roughly chopped
- 50g glacé cherries please sliced
- 50g candied peel
- Not included 100ml dark stout can be replaced with apple juice or coke
- Not included100ml brandy or Calvados can be replaced with apple juice.
- 150g vegan suet
- 150g light soft sugar
- 100g ground almonds
- Not included1 apple, grated
- Not included juice and zest of 1 orange
- 1 tsp mixed spice
- 120g self-raising flour
- Not included vegetable oil for greasing
Method
Prep time: 20 minCooking time: 4h-
Step 1
Put the sultanas, currants, figs, prunes, apricots, cherries, and candied peel into a mixing bowl with the stout and brandy. Stir together and leave somewhere cool overnight.
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Step 2
The next day, add the suet, sugar, almonds, apples, orange zest, and mixed spice. Mix well, until thoroughly combined. Now sieve in the flour, and fold it in firmly, but without overmixing; stop once there are no more visible signs of dry flour.
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Step 3
Grease the inside of a 1 litre pudding basin with a little oil. Add the mixture and level it with the back of a spoon. Top with a pleated circle of baking parchment and pop on the lid; if you’re using a ceramic basin, create the lid with a double layer of pleated foil, tied tightly to the basin rim with string.
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Step 4
Steam for 4 hours. Cool completely. Cover with a fresh circle of baking parchment and a clean lid. Store in an airtight container, somewhere dark and cool, until Christmas. To reheat on Christmas Day, steam for 3 hours.
Recipe from Riverfords.co.uk