CHRISTMAS PUDDING

Ah, the infamous Christmas pudding, the cake-like masterpiece made in homes around the country during the festive season!  Sometimes called a figgy or plum pudding, it has its roots as far back as the early 15^th century, when “plum pottage”, a savoury concoction made from meat and root vegetables, was served at the start of a meal.  Then, as it is now, the “plum” in plum pudding was a generic term for any dried fruit, most commonly raisins and currants, with prunes and other added dried, preserved or candied fruit added if available.  By the end of the 16^th century, dried fruit was more plentiful in England and plum pudding made the shift from savoury to sweet.

So, there’s a brief history of the nation’s festive delight.  Now time to get baking!

Thanks to our friends at The Vegan Society for supply the ingredients list and the baking direction. 

Ingredients:

• 2/3 cup (85g). plain flour
• 1 tsp ground nutmeg
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/3 cup (75g) soft brown sugar
• 2/3 cup (40g) breadcrumbs
• 1/2 cup (100g) vegan suet
• ½ tsp baking powder
• 1 ½ tbsp black treacle or orange marmalade
• 6 tbsp of liquid - this can be plant milk, stout, ale, sherry, brandy or rum
• zest and juice of one orange and one lemon
• 3/4 cup (100g) grated apple
• 1 3/4 cup(350g) mixed dried fruit to your taste e.g. sultanas, raisins, currents, mixed peel, cherries (optionally you can also soak the fruit in alcohol for up to a week before)
• 1/2 cup (100g) chopped dates

Method:

Sift the flour with spices, salt and raising agent.

Add all the other ingredients and mix well to a soft dropping consistency.

Grease a 2 pint basin well and fill with the mixture leaving about 2 1/2 cm free from the top to allow for rising. Cover with greaseproof paper and aluminium foil and secure with string.Place in a saucepan and pour in boiling water halfway up the sides of the basin. Simmer gently for 5 hours, topping up the water as necessary.

Once cooked the pudding can be kept cold until needed. It will keep for up to a month.

Steam or microwave until warmed through to serve

Serves approx 6 people

Tip: Leftovers can be sliced up and fried in leftover Brandy "butter" as fritters, or used in a Christmas pudding ice-cream.