Christmas is a time to relax with family and friends but it can also be a very busy time, and if you’re not careful, a stressful one too.
So here at Pureharvest we’re fans of anything that can be prepared ahead of time – which naturally means we love Christmas Pudding. It’s no coincidence that this show stopping dessert has been the centre piece of Christmas meals for centuries – it can be made weeks in advance from inexpensive dried fruits but still gives your Christmas table that festive flair you want on a special occasion.
We used our Rice Malt Syrup in this pudding to give it a rich, delicious flavour while keeping it free from cane sugar – as there’s usually more than enough of that going around at this time of year! We also used our creamy Almond Milk to compliment the rich flavour of the fruit and to bring the whole recipe together.
We hope this pudding recipe helps to keep the Christmas stress at bay and we wish you and your loved ones a very Merry Christmas.
Start this recipe a day ahead so that the fruit can soak overnight. Place dried fruit in a large bowl and grate in orange zest. Pour the brandy and orange juice over the fruit and soak overnight in the fridge.
Using an electric mixer, cream the butter and rice malt syrup in a large bowl until it is light and creamy. Add the eggs and beat well. Add the soaked fruit to the egg mixture, along with the rest of the ingredients and mix until well combined.
Spoon the mixture into either 2 x 1 litre or 1 x 2 litre pudding moulds. Line the top of the pudding with a round of baking paper. Secure a piece of aluminium foil over the puddings to ensure no water gets in.
Place the puddings in a pot of boiling water (the water should come halfway up the side of the puddings) and boil covered for 4 hours for the 1 litre puddings or 8 hours for the 2 litre pudding. Make sure you keep an eye on the water levels in the pots and top them up when necessary.
To check whether the puddings are cooked, use oven mitts to remove the puddings from the pots and test with a skewer. Allow the puddings to cool completely before wrapping them in foil and tie them in calico for storage. Store in a cool dark cupboard or in the fridge for up to 3 months.
To reheat the pudding, boil covered for 30 mins. Serve with warm vegan custard or an orange citrus glaze.
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