Traditional English Christmas Pudding
This is a very special pudding that many of us look forward to eating at Christmas! This is an all plant-based version of the traditional recipe that replicates the delicious flavour and texture without needing to use eggs or beef suet. You can make the breadcrumbs in a blender or food processor using slices of 3 or 4 day old sourdough wholemeal bread. The pudding can be made well ahead of the Christmas season as the long cooking ensures that it will keep well. On the day don’t forget to close all the blinds, douse the pudding with a few spoons of brandy and carefully set it alight! It looks amazing! Great served with coconut whipped cream or other topping of your choice. This quantity makes 1 large or 2 small puddings. You will need ceramic or pyrex pudding basin(s), some cotton muslin, some string, a disc of greaseproof paper and a large pot or pressure cooker (check that the basin will fit!)
- 2½ cups of Wholemeal Breadcrumbs
- 1½ cups grated Carrots
- 1½ cups ground Almonds
- 1 cup Raisins
- 1 cup Sultanas
- 1 cup Currants
- grated Zest of 1 Orange
- grated Zest of 1 Lemon
- 2 tablespoons mixed Peel optional
- 2 teaspoons Cinnamon
- 1 teaspoon mixed Spice
- 3 tablespoons Arrowroot
- 3 tablespoons Whiskey/ Brandy/ Sake or Mirim
- ¼ cup Rice syrup
- ¼ cup Maple syrup
- ¼ cup Olive oil
- 1 tablespoon Miso
- ¼ - ½ cup Guiness or vegan dark porter beer
- In a large mixing bowl add all the dry ingredients and mix together thoroughly.
- Separately mix together the oil and the miso until creamy and then add the sweeteners and whisky and mix well.
- Add these wet ingredients to the dry. Add as much beer to make a moist (but not wet) consitancy.
- Leave the mixture covered with a tea towel to sit overnight.
- The next day: Prepare the ceramic basin by oiling well with coconut or olive oil.
- Cut the muslin to completely cover the whole bowl with enough to tie at the top. Cut a disc shape of greaseproof paper. Pack the pudding mix firmly into the basin. Place the oiled disc of greaseproof paper on top of the pudding and place the basin on the square of muslin, drawing all the edges together at the top and tying with string.
- Put water in the pot to around one third of its height and place the pudding in the pot. Steam the pudding with a tight fitting lid on a medium to low heat for 3 hours, checking that the water does not dry out.
- Alternatively you can also use a pressure cooker in which case you can halve the cooking time. Cool and store in a cool dry place.
- When you are ready to use it, the pudding will need a further 1hour of cooking, and is served hot.