Vegan Christmas pudding

Name: Vegan Christmas pudding
Ingredients: 150 g dates; 50 ml orange juice; 50 ml brandy; 150 g dried fruit; 50 g black treacle; 50 g glace cherries; 100 g self-raising flour; 2 tsp cinnamon; 3 tsp mixed spice; 75 g dark sugar; 100 g breadcrumbs; 100 g vegan suet; 800 ml soy milk; 100 g caster sugar; 25 g cornflour; 100 ml brandy

Christmas wouldn't be the same without a pudding, so why not try this delicious vegan Christmas pudding? Add a drizzle of brandy sauce to complete the dish.

Image credit: National Trust Images, Lisa Gledhill

Brought to you by National Trust

Warm up with this comforting vegan Christmas pudding from the National Trust...

Top tips!

Soaking the fruit overnight will result in a moister and more flavoursome pudding.

If needed place a small piece of baking parchment in the bottom of your pudding basins or ramekins before steaming.

If you don’t have a steamer oven you can cook these in a bain marie in the oven.

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Servings

Ingredients

150 g dates
50 ml orange juice
50 ml brandy
150 g dried fruit
50 g black treacle
50 g glace cherries
100 g self-raising flour
2 tsp cinnamon
3 tsp mixed spice
75 g dark sugar
100 g breadcrumbs
100 g vegan suet

For the brandy sauce

800 ml soy milk
100 g caster sugar
25 g cornflour
100 ml brandy

Instructions

Place the dates in a bowl, add half the orange juice and then put into the microwave and cook for a few seconds until soft and starting to break down. Remove and place in a bowl.

Add the remaining orange juice and brandy. Stir well.

Add the dried fruit, treacle and glace cherries. Mix well and leave to soak (preferably overnight).

Place the flour, spices, dark brown sugar, breadcrumbs and vegetable suet into a bowl and mix well.

Add the soaked fruit to the flour mix and stir well until incorporated.

Divide between greased ramekins or pudding basins; about 140g in each portion. Cover with a lid or parchment and foil tied with string, and place in a steamer.

Steam for around 1-1.5 hours or until slightly risen and a skewer inserted in the middle comes out clean.

For the brandy sauce

Dissolve the cornflour in a little of the soy milk until you have a smooth paste. Place the remaining soy milk and the caster sugar in a pan and bring to the boil. Reduce the heat and stir in the cornflour mix.

Continue to stir until the sauce is smooth and thickened. Stir in the brandy and continue to mix until incorporated.

Taste the brandy sauce and add a little more of the sugar if needed. Serve with the pudding.

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