Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 cup mixed dried fruit (raisins, currants, cranberries, cherries)
- 1/2 cup chopped almonds
- 1/2 cup chopped walnuts
- 1/2 cup chopped dates
- 1/2 cup grated carrot
- 1/2 cup grated apple
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp salt
- 1/2 cup non-dairy milk (such as almond or soy milk)
- 1/4 cup vegetable oil
- 1/4 cup brandy or rum (optional)
Special equipment needed:
- Pudding basin or heatproof bowl
- Parchment paper
- Aluminum foil
- Steamer or large pot with a steaming rack
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, breadcrumbs, dried fruit, nuts, grated carrot and apple, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
2. In a separate bowl, whisk together the non-dairy milk, vegetable oil, and brandy or rum (if using).
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Grease a pudding basin or heatproof bowl with vegetable oil. Cut a circle of parchment paper to fit the bottom of the bowl and place it inside.
5. Spoon the pudding mixture into the bowl, pressing down firmly to remove any air pockets.
6. Cut a circle of parchment paper and a circle of aluminum foil, each about 2 inches larger than the top of the bowl. Place the parchment paper on top of the pudding mixture, followed by the aluminum foil. Press down around the edges to seal.
7. Place the bowl in a steamer or large pot with a steaming rack. Fill the pot with enough water to come halfway up the sides of the bowl.
8. Cover the pot with a lid and steam the pudding for 4-5 hours, adding more water as needed to keep the pot from boiling dry.
9. Remove the pudding from the steamer and let it cool for 10-15 minutes before removing the foil and parchment paper.
10. To serve, invert the pudding onto a plate and garnish with fresh berries, mint leaves, or a sprinkle of powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrate: 50g
Dietary fiber: 5g
Sugars: 28g
Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Any combination of dried fruit and nuts can be used, depending on personal preference.
- Maple syrup or agave nectar can be used instead of brown sugar.
- Any non-dairy milk can be used, such as coconut milk or oat milk.
Variations:
- Add 1/2 cup of vegan chocolate chips to the pudding mixture for a chocolate twist.
- Replace the brandy or rum with orange juice for a non-alcoholic version.
- Serve the pudding with a dollop of vegan whipped cream or ice cream.
Tips and tricks:
- Make sure to press down the pudding mixture firmly into the bowl to remove any air pockets.
- Check the water level in the pot regularly while steaming to prevent it from boiling dry.
- The pudding can be made ahead of time and stored in the refrigerator for up to a week before steaming.
Storage instructions:
Store the cooled pudding in an airtight container in the refrigerator for up to a week.
Reheating instructions:
To reheat the pudding, place it back in the steamer or a pot with a steaming rack and steam for 1-2 hours until heated through.
Presentation ideas:
- Serve the pudding on a festive platter with holly leaves and berries for a Christmas-themed presentation.
- Dust the top of the pudding with powdered sugar or cocoa powder for a finishing touch.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
- Vegan whipped cream or ice cream
Pairings:
- Serve the pudding with a cup of hot tea or coffee for a cozy winter treat.
- Pair with a glass of red wine or port for a more indulgent dessert.
Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots, for a savory contrast to the sweet pudding.
- Mashed potatoes or sweet potatoes for a classic holiday side dish.
Troubleshooting advice:
- If the pudding is too dry, add a splash of non-dairy milk to the mixture before steaming.
- If the pudding is too wet, add more breadcrumbs or flour to the mixture before steaming.
Food safety advice:
- Make sure to cook the pudding thoroughly to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Christmas pudding is a traditional British dessert that dates back to the 14th century. Originally known as plum pudding, it was made with suet, dried fruit, and spices, and often contained beef or mutton. Over time, the recipe evolved to become a sweet, fruit-filled pudding that is now a staple of the holiday season.
Flavor profiles:
- The vegan Christmas pudding is sweet and fruity, with a warm blend of spices and a nutty crunch from the almonds and walnuts.
Serving suggestions:
- Serve the pudding warm with a drizzle of vegan custard or brandy butter for a decadent dessert.
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