Traditional Dairy Free Christmas Pudding
- Preparation and cooking time
- Serves 8
With an old fashioned flavour, dark rich and full of fruit but containing no eggs or milk, this Christmas Pudding is long-life and easy to make in around 30 minutes plus steaming.
- 85g self raising flour
- Pinch salt
- 3/4 teaspoons each mixed spice and nutmeg
- 140g shredded suet
- 85g fresh white breadcrumbs
- 140g dark brown sugar
- 140g raisins
- 140g sultanas
- 140g currants
- 25g mixed peel
- 1 cooking apple and 1 small carrot grated
- Zest and juice of small orange and lemon
- 25g each of glace cherries and chopped dates
- 25g ground almonds
- 3 tablespoons dark sweet stout
- 2 tablespoons black treacle and dash of almond essence
- Brandy to feed
- STEP 1Stir flour spices suet breadcrumbs and sugar together.
- STEP 2Tip in all fruit and peels and stir again.
- STEP 3Add any remaining ingredients and stout juice almond essence and treacle. Stir again.
- STEP 4Spoon into greased 1.2 litre pudding bowl (with greaseproof disc on bottom) and press down well. Allow room to rise. Cover with another disc of greaseproof on top then cover with cloth or foil and tie with string
- STEP 5Steam 8 hours.
- STEP 6Store in cool dark place when cooked and feed with brandy to taste.
- STEP 7Reheat by returning to clean bowl, covering and steam for 2 to 3 hours.