Crackd® CHRISTMAS PUDDING
Recipe by
Medium
2 Weeks
INGREDIENTS:
- 120ml Crackd® The No-Egg-Egg®
- 50g Currants
- 100g Sultanas
- 100g Chopped Dates
- 50g Glace Cherries, halved
- 50g Dried Apricots, chopped
- 1 Medium Apple, cored and grated
- 50g coarsely chopped Almonds
- 100g Plain Flour
- 125g White Breadcrumbs
- 150g Vegan Suet
- 150g Dark Muscovado Sugar
- Zest of 1 orange & 1 Lemon
- 6 Tbsp Brandy or Rum
- 1 Tsp Baking Powder
- 1 Tsp Mixed Spice
- 1 Tsp Cinnamon
- ½ Tsp Ground Ginger
- ½ Tsp Nutmeg
METHOD:
- Soak the dried fruit overnight in the brandy or rum.
- Combine the suet, breadcrumbs, flour, sugar, fruit and spices in a bowl and mix.
- Add the rest of the ingredients and mix well until fully combined.
- Grease well the pudding bowl and fill with the mixture.
- Cut 2 squares of baking parchment grease well with vegan spread and cover the bowl.
- Cover the parchment with a square of tinfoil and tie with string.
- Place the pudding bowl into a large pan and pour boiling water into the pan until it reaches halfway up the bowl. Cover with a lid.
- Steam the pudding for 6-8 hours, making sure the pan does not boil dry. Test if the pudding is cooked by inserting a skewer through the middle, if it comes out clean it is cooked, if not steam for a little longer.
- Leave to cool, then cover with fresh baking paper and wrap tightly in cling film.
- Store in a cool place for at least two weeks before serving.
- When ready to serve, steam for a further 2 hours.
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