Christmas pudding is one of those marmite foods. You either love it or you hate it. I personally love it. It remind me of Christmas as kids when my dad would pour brandy over the pudding and set fire to it creating a beautiful dancing blue flame.
I always thought Xmas pudding would be complicated to make but I’ve managed to put together this super simple version! Don’t be put off by the long ‘heres how’ list. It’s actually really really easy.
The worst part is having to wait 3 hours for it to steam! But this beauty is gluten free, dairy free, refined sugar free and can be made without egg to make it fully vegan.
I’ve used lemon rind and juice instead of orange. Although orange would be the traditional choice I find my skin isn’t too keen on it. (Always avoid oranges, orange rind and orange peel if you struggle with eczema.)
I love the addition of cherries. They’re one of my favourite fruit and although the fresh ones are expensive at this time of year, the frozen ones are in all the big supermarkets and really quite reasonable. You can also add chopped nuts and seeds depending on preference.
3 x apples
Chunk of ginger
500g mixed fruit (raisins / sultanas etc)
Handful of frozen cherries
100g chopped dates
100g ground almonds
50g coconut oil
Optional – pecans / walnuts / almonds / brazil nuts
Grate the rind of the lemon and add to a bowl with the mixed fruit and cherries
Juice the apples, ginger and half the lemon and pour the juice over the mixed fruit stirring well. Mix in a teaspoon of nutmeg, cloves and cinnamon and leave to soak. The longer the better although I constantly lack time and patience so I’d only left it for an hour this time. Overnight would be best to really plump the fruit
Blitz the coconut oil, chopped dates, ground almonds, maple syrup and egg at high speed to ensure its well combined into a smooth batter
Spoon the soaked fruit into the batter. Don’t worry if you spoon some of the juiced apple and ginger with it. Stir well and add any nuts or seeds (optional)
Add more spices to the mixture if you prefer a stronger taste. The fruit, maple and almonds should make it sweet enough but add more maple syrup if you prefer a very sweet flavour
Spoon the mixture into a Xmas pudding bowl. My mother is very good at saving bowls from previous years so I used one of those. I grease the bowl with coconut oil to ensure the pudding doesn’t stick. Cover the bowl with foil and place an elastic band around the foil to hold it in place
Fill a saucepan half full with water and bring to the boil. Place the pudding bowl carefully in the pan and simmer for 3 hours. You will need to keep topping up the water over the hours
Turn off the heat and allow to cool before lifting out. Remove the foil and place a plate over the pudding bowl. Tip upside down and carefully squeeze each side so that the pudding comes out smooth
Spoon over a little maple syrup to serve
If you prefer your pudding piping hot on Xmas day I’d recommend boiling for 2 and a half hours and leaving the final half hour until the day