Christmas Pudding

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» Christmas Pudding

The perfect partner for brandy 'butter'. Make sure you leave some room for this after your Christmas lunch!

Ingredients

  • 7 oz / 200g vegan margarine
  • 2 tbsp black treacle
  • 3 1/2 oz / 100g breadcrumbs
  • 3 1/2 oz  / 100g wholemeal flour
  • 3 tbsp baking powder
  • 3 1/2 oz / 100g dried apricots, chopped
  • 3 1/2 oz / 100g prunes, chopped
  • 10 1/2 oz / 300g mixture of currants, sultanas & raisins
  • 3 1/2 oz / 100g soft brown sugar
  • 1 cooking apple, grated finely
  • 1 medium carrot, grated finely
  • 3 tsp mixed spice
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • Juice and grated rind of 1 lemon
  • 3 tbsp sherry

Method

  1. Cream the margarine and treacle together.
  2. Add all the other ingredients and mix well to a soft dropping consistency.
  3. Grease a 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.
  4. Once cooked the pudding can be kept cold until needed. Steam for a further 2 hours before serving.