The challenge of making a vegan gluten free Christmas pudding was set back in September. I have had a couple of attempts at this and here is the winning recipe. It’s a mix of many different ideas and came out so well. My mum is a Christmas pudding lover from way back (she loves cream and custard and dairy and eggs!) and she gave this the thumbs up. That is the ultimate test passed. Thanks Tess! (maybe it’s the roiboss tea in the recipe making her think of South Africa?).

Anyway – this can be eaten straight after making it, or can be kept for 3 weeks before Christmas and enjoyed on the day. All you need to do is either microwave it or put the pudding back on the boil for about 30 minutes to warm through. You can put your favourite dried fruit combination in here – I don’t like those little glace cherries so they are not there, but if you like them, go ahead!

“Maybe Christmas, the Grinch thought, doesn’t come from a store.” Dr. Seuss

Christmas Pudding

Serves 8 people

Ingredients

2/3 cup raisins

2/3 cup currants

2/3 craisins (dried cranberries)

2/3 cup sultanas

1/4 cup chopped dried apricots

10 medjool dates pitted and chopped

1/2 cup slivered almonds (toasted)

1/2 teaspoon each mixed spice, cinnamon and nutmeg

1 green apple grated

1/2 orange – zest and juice

1 lime – zest and juice

75ml cold roiboss tea

1 tablespoon golden syrup

2/3 cup brown sugar

1/4 cup rice flour

1 cup gluten free white breadcrumbs (fresh) – put the slices of bread in a food processor to make breadcrumbs

1 teaspoon gluten free baking powder

egg replacer for 2 eggs

 

What do I do now?

Place the fruit and liquid (orange, lime, roiboss) in a bowl and mix – place in the fridge (covered) overnight for the flavours to develop.

The following day add the brown sugar, golden syrup, apple and almonds and stir to combine.

Add the flours and egg replacer and combine.

Steam for 4 hours in 2 x 500ml bowls. Or 8 hours in a 1 litre bowl.

I cover them in baking paper and seal with string then place into big pot of boiling water (water should come half way up the pudding bowl) and boil with the lid on (make sure you keep adding water during the 4-8 hours or your pot will boil dry).

Anything else I should know?

This was my first attempt at making a gluten free vegan Christmas pudding and it was delicious. I made 2 puddings to save time and also to make sure it worked (I ate one and have kept the other one for Christmas day). My mum is a Christmas pudding lover from way back and she gave this the thumbs up! You can make this in advance or not – it’s up to you.