Patrick's Sugar Free and Vegan Christmas Pudding

Method

  • 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.

Ingredients

  • 100gm Doves plain white flour
  • 1 teaspoon ground nutmeg, mixed spice, and ground cinnamon
  • 1/2 teaspoon salt
  • 75gm True Xylitol
  • 40gm breadcrumbs
  • 100gm Suma vegan suet
  • 1/2 teaspoon Doves baking powder
  • 6 tablespoons brandy
  • zest and juice of one orange and one lemon
  • 100gm each of true raisins, sultanas, and currants
  • 50gm mixed peel
  • 50gm cherries
  • 100gm dates

Patrick's Sugar Free and Vegan Christmas Pudding


Prep time: 25
Cooking time: 360
Difficulty: Intermediate
Serves: 14
Patrick's Sugar Free and Vegan Christmas Pudding

Ingredients

  • 100gm Doves plain white flour
  • 1 teaspoon ground nutmeg, mixed spice, and ground cinnamon
  • 1/2 teaspoon salt
  • 75gm True Xylitol
  • 40gm breadcrumbs
  • 100gm Suma vegan suet
  • 1/2 teaspoon Doves baking powder
  • 6 tablespoons brandy
  • zest and juice of one orange and one lemon
  • 100gm each of true raisins, sultanas, and currants
  • 50gm mixed peel
  • 50gm cherries
  • 100gm dates

Method

  • 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.
  • 100gm Doves plain white flour
  • 1 teaspoon ground nutmeg, mixed spice, and ground cinnamon
  • 1/2 teaspoon salt
  • 75gm True Xylitol
  • 40gm breadcrumbs
  • 100gm Suma vegan suet
  • 1/2 teaspoon Doves baking powder
  • 6 tablespoons brandy
  • zest and juice of one orange and one lemon
  • 100gm each of true raisins, sultanas, and currants
  • 50gm mixed peel
  • 50gm cherries
  • 100gm dates

Method

  • 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.

Products Used

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