(Picture: Mandy Mazliah)

Christmas pudding has been an essential part of a British Christmas dinner for many years.

But a traditional pudding, which contains suet and eggs, is pretty far off being suitable for vegans.

This recipe however, is not only free from eggs, dairy and suet, it’s also free from refined sugar so it’s a slightly healthier option too.

And let’s face it, we all need a bit of help on the healthy eating front at Christmas time.


Here’s how to make a vegan Christmas pudding.

Ingredients

100g chopped dried figs

100g mixed dried raisins, sultanas and currants



75g chopped dried dates, ideally medjool

1 apple, grated

Zest of an orange

100g plain flour

100g breadcrumbs

100g chopped almonds

6 tbsp maple syrup

1/2 tsp nutmeg

1 tsp ground cinnamon

2 tsp mixed spice

2 tbsp brandy (replace with orange juice if preferred)

6 tbsp aquafaba (the liquid you find in a tin of chickpeas)

You will either need a pudding steamer or a 1 litre pudding basin and a large saucepan with a lid.

MORE: Christmas 2016: 21 fabulous festive bakes you have to make this Christmas

(Picture: Mandy Mazliah)

Method

Cut out a circle of greaseproof paper to fit the top of your 1 litre pudding basin. Grease the basin and set aside.

Place all the ingredients into a large mixing bowl and mix well. Pour into the basin, squash down and flatten the top.

Place the greaseproof paper on the top of the mixture. Cover the basin with a double layer of foil and tie it up tightly with a piece of string. You can also make a handle out of string if you want, to make it easier to lift your basin out of the pan later when it’s hot. If you’re using a proper steamer you can follow its instructions.

Fill your pan to about one third full with water and bring to the boil. Carefully lower your basin into the water, making sure that it doesn’t come up to the foil as you don’t want water to seep in. You can also place an upturned saucer on the bottom of the pan if you’re worried about damaging your pan. The basin then sits on top of this.

Reduce the heat to a simmer and cover with a lid.

Steam for three hours. Check occasionally to make sure that the water hasn’t boiled away and if it has top up.

Once it’s done allow to cool for at least 10 minutes, place a serving plate on top of the bowl, turn it upside down and remove the pudding. If it needs a little help to come out, very carefully slide a thin knife around the edge of the pudding, then invert again and give it a little whack. It should slide out easily now.



Serve with vegan cream or custard.

Mandy Mazliah is a vegetarian mum of three, whose kids hate vegetables! She blogs about her efforts to get her kids to get their five-a-day at Sneaky Veg.

MORE: National Fast Food Day: 14 vegan ‘fakeaway’ recipes to make at home

MORE: Vegan recipe video: Vegan mac ‘n’ cheese

Advertisement Advertisement