Patrick, my brother, was the Christmas pudding maker with our mam when we were young. Back then she made several puddings for her siblings. He helped her every year, he was the only one of us who had any interest in all of the stirring, mixing and wishing. It’s no surprise then that it was Patrick who went to the trouble to find a sugar free pudding recipe that would taste amazing. Best of all, he says it’s easy to make and it’s vegan too. We trialled the pudding with our customers previously and they gave it their thumbs up. Now he wants me to share the recipe with you as he feels there are lots of you who are looking for a tasty sugar free or vegan Christmas pudding.
- 100g Doves plain white flour
- 1 teaspoon ground nutmeg/ mixed spice, and ground cinnamon
- ½ teaspoon salt
- 75g True Xylitol
- 40g breadcrumbs
- 100g Suma vegan suet
- ½ teaspoon Doves baking powder
- 6 tablespoon brandy
- zest and juice of 1 orange and 1 lemon
- 100g each of True raisins, sultanas, and currants
- 50g mixed peel
- 50g cherries
- 100g of dates. Chop and soak for thirty minutes beforehand
- Sieve the flour, spices, salt and baking powder into your mixing bowl.
- Combine all the other ingredients and mix well with a wooden spoon. Use enough liquid so the mix drops from the spoon.
- Grease your pudding bowl. I used a 1.2lt bowl.
- Leave about 2cm from the top to allow pudding to rise.
- Cover with greaseproof paper then tinfoil and secure with string.
- For an easier option you could get a plastic pudding bowl with a lid. This works perfectly well too.
Steam for 6 hours.
- Place pudding in a saucepan and fill halfway with boiling water. Keep an eye and top up as necessary.
- Let the pudding cool. Once cooled pop out of the bowl and wrap with greaseproof paper and store in a cool place until ready to eat.
Best served warm with your favourite vegan topping. Enjoy!
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