Boozy Vegan Xmas Pudding – a Mouthwatering Legend. Warning : May be Extra Delicious

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Here is a recipe for a magnificent Christmas pudding, that will warm the heart, and get you fully into the Yuletide spirit – one of giving and sharing.  At least that is what it symbolizes to me – centering oneself on the barometer of good spirit, and the renewal of hope, compassion and benevolence towards all living things.  And Christmas time for us is all about that.

This pudding is legendary because of all the love and yummy ingredients imparted and infused in it.  It’s like a sweet marriage of everything that lights our hearts and rewards our palettes – a good and wholesome pudding, and a wonderful, cholesterol-free one too.  If I may finally add, it’s traditional in its flavour, although over the years I have perfected it to this one.  It’s certainly made with LOVE.  Here it is :

TIP : Serve with hot, dairy-free custard and/or dairy-free cream (either soya cream, or a nut cream of your choice).  For re-heating, drizzle on some more brandy, and set on fire if you wish.  This may be repeated each time you re-heat it.  If you are making this in advance, be sure to pour a little brandy over it every few days – this will enrich the flavour, and ensure it doesn’t dry up.

Makes 1 2 pint pudding, and a small ½ pint one (we always have to have a baby one on the go – that way there is no risk of breaking into the main large one.  I have learnt from experience that this always pays off).

Here is a US Conversion Table for those of you who may need it http://www.metric-conversions.org/weight/grams-to-ounces.htm

INGREDIENTS

  • 350gm black raisins
  • 150gm Australian Sultanas (any other will do)
  • 100gm currants
  • 100gm cranberries
  • 2 cups Amontillado Sherry
  • 4 tbsp cognac
  • 4 tbsp candied peel
  • 200gm ground almonds
  • 100gm chopped almonds
  • 120gm wholemeal & plain flour mixed
  • ½ tsp fine sea salt
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp mixed/all spice
  • ½ tsp ground aniseed
  • 1 tsp baking powder
  • 215gm muscovado sugar
  • 1 tsp treacle
  • 120gm wholemeal breadcrumbs
  • 250gm vegetable suet
  • 1 tablespoon of oil
  • zest & juice of 1 clementine
  • zest and juice of 1 lemon
  • 1½ tbsp date syrup or treacle
  • 1 cup of non-dairy milk – I used nut milk
  • Here is a US Conversion Table for anybody out there who may need it http://www.metric-conversions.org/weight/grams-to-ounces.htm

METHOD

Grease your 2 pint and ½ pint pudding basins, and set aside.  Meanwhile, place your dried fruit in a glass bowl, and soak with the sherry.  Cover, and let this stand overnight – you may wish to stir it before you go to bed so that all the sherry will have soaked itself properly into the fruit.

The following day, place the ground almonds and the other dried ingredients in a large mixing bowl, and mix.  Add in the remaining ingredients and mix well.  Taste for sweetness, and mix again, until your mixture is soft and blended.  Then spoon into your ready greased basins.

Now cover your bowls with greaseproof paper, and tighten string around the lip of the bowl.  Then add a further layer of aluminium foil, and, again, secure it by tying string round the lip of the bowl.

Place the pudding bowls in saucepans that are large enough for you to lift the bowls out of, and add enough hot water to cover half the height of the pudding bowls.  Cover and steam on a low heat for 4½ hours, keeping an eye on them periodically to ensure there is enough water – if not, top the water up.  Enjoy !

All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !

22 Responses to “Boozy Vegan Xmas Pudding – a Mouthwatering Legend. Warning : May be Extra Delicious”

  1. Dana Pinder Says:

    Good day Miriam; You post the best recipes!! I would love to try this recipe but do not know what “wholemeal flour” or “wholemealbread crumbs” are? Is that the same as “whole wheat”?? Is treacle like molasses??

    Thanks! Dana Pinder

  2. Miriam Says:

    Hi there Dana and welcome to my site. Thanks for your wonderful comment. Wholewheat flour is what you need to use. Treacle is very similar to molasses yes. Cheers and enjoy and let me know how it goes.

  3. Elijah Says:

    Hello is this the sort of cake you keep over the month and feed booze?

  4. Miriam Says:

    Hi Elijah,
    This is not actually a cake, but a Xmas pudding – I would top it up with brandy every couple of days, and it should be perfect by Christmas Day ! Store in a cool place. Cheers.

  5. Kristi Says:

    can’t get blackcurrants here in my part of the US. Could you suggest a substitute?

  6. Miriam Says:

    You could use black raisins instead. Cheers.

  7. Donna Vanneman Says:

    What is “vegetable suet”? I’m new to vegan cooking….where do you get it in USA? Is it a UK thing?

  8. Miriam Says:

    Hi Donna, vegetable suet is a vegan alternative to traditional suet. It is widely available in the UK, but you can also buy it online from Amazon.com, http://www.amazon.com/Atora-Light-Shredded-Vegetable-7-05ozs/dp/B003V0IK6C. Good luck and best to you.

  9. Kim Says:

    I’m so pleased to have found this recipe! I’ve recently taken the Vegan Society “vegan pledge” and HOPE never to return to believing that vegetarianism is enough. But I had looked forward to making my first home-made Christmas pudding this year; now I don’t have to miss out or compromise. Thank you for making the change to a more compassionate life so easy and enjoyable X

  10. Miriam Says:

    Kim Hi there and welcome here. Congratulations for your new path and a huge kudos to you for choosing a Vegan lifestyle, you won’t regret it, of that I am pretty sure. I am glad you have dropped by here with your comment and as and when you make this for Xmas do pop by with your comment. I have a couple of roasts that might take your fancy, so do by all means browse my blog and indulge ! Very best wishes your way dear Kim !

  11. sande Says:

    Delicious….. I don’t celebrat xmas, but I have had a few attempts at DIY puds…..as i like the food! I shall have to try this version out.

  12. Miriam Says:

    Sande Hi there and thanks for dropping by here. Quite a few people don’t celebrate Xmas, but love the food and sharing experience of it, nothing wrong with that. The pudding in it’s own right is great, so feel free to make it and let me know how it goes. Serve with homemade custard and/or cold cashew cream. Enjoy !

  13. Mirian de Meneses Costa Says:

    This looks wonderful – thanks for sharing the recipe! Will try to make it without some ingredientes which cannot be found in my country (Brazil).

  14. Miriam Says:

    Hi there Mirian, perhaps you can substitute some of the ingredients with others, given that it is a dried fruit based pudding ! Best wishes your way and let me know how it all goes as and when.

  15. Deb Says:

    Need American measurements! Thanks!

  16. Miriam Says:

    Deb here it is http://www.metric-conversions.org/weight/grams-to-ounces.htm this will give you the US conversion.

  17. Carla from NZ Says:

    Hi Miriam would there be a another replacement product for the vege suet? How about coconut oil (its a solid block one)

  18. Miriam Says:

    Carla Hi there and thanks for your comment. I have to be candidly honest and say I honestly do not know how the coconut oil block (I think I know the ones) will react and what the outcome would be. It’s worth a try if you cannot get hold of vegetable suet, if you are willing to take the risk, it’s more the texture rather than the taste that it may affect, or it may just be fine. Either way be sure to shred it prior to use. Good luck and let me know how it goes if so.

  19. Mirian de Meneses Costa Says:

    Dear Miriam, can you please tell me the difference between raisins and currants? On the dictionary I have, they seem to be equal, whereas sultanas would be the “blond” raisins – right?
    About the coconut oil for replacing vegetable suet – I believe it is impossible, coconut oil turns into a liquid at 25*C, so… I will substitute a mixture of dry (candied/crystalized?) fruit.
    Thanks a lot, and MERRY CHRISTMAS!
    Please keep on the wonderfully good work you do, sharing delicious vegan recipes!

  20. Miriam Says:

    Hi there Mirian and thanks for your feedback – yes currants are similar to raisins, the size is different. The sultanas are golden/blond as you said. I was worried about using coconut oil to be honest, veg suet is what’s needed. By all means experiment with what you wish. Let me know how it goes and best wishes your way !

  21. Carla from NZ Says:

    SIMPLY THE BEST PUDDING RECIPE!! Infact – I did use coconut oil as the vege suet here in NZ has palm oil in it. I was really happy with with it!! The mix was very wet that was the only thing – I added about 1/2 cup more flour/breadcrumbs mixed and the pudding texture was perfect I think – my mum who always makes the xmas pudding was very impressed and said it was better than her one!!

  22. Miriam Says:

    Well Carla, I am so pleased you made this and coconut oil is great with it instead of the veg suet. All the best for the New Year 2014 and to your loved ones too ! Very kind of mum to say it was better than hers, not too many mum’s would have said that ! :)

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