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christmas pudding, plum pudding, vegan, wholefood plant based, vegan christmas pudding, vegan plum pudding, brandy nice cream, brandy ice cream

Vegan Christmas Plum Pudding with Brandy Nice-Cream

Plum Pudding (serves 8-10)

Ingredients:

2 cups sultanas*
1/2 cup dried apricots, diced*
1 cup medjool dates, diced
1 cup brandy
1 tbsp cinnamon
1 tbsp nutmeg
1 tsp ginger
1 tsp all/mixed spice
1 tsp cloves
1 cup rice malt syrup

zest and juice of one lemon
zest and juice of one orange

1 cup gluten free bread crumbs
1/2 cup almond meal
1 tbsp ground flax seeds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup cold coconut oil
1/4 cup almond milk

Directions:

  1. In a large bowl combine the dried fruit, alcohol, citrus, and spices. Soak for a few hours or overnight.
  2. Mix together the dry ingredients: bread crumbs, sugar, flour, flax, baking powder, and baking soda. Crumble in the oil, like you would a pie crust until the oil is in pea-sized pieces.
  3. Add the soaked fruit into the dry ingredients and mix until well combined. Add the almond milk and fold it into the mixture.
  4. Pour the mixture into a bowl greased with coconut oil and cover the top with baking paper and foil and secure with a thick rubber band or twine.
  5. Steam in a crockpot in the oven for 4 hours on 250 degrees, or for longer at a lower heat (180 degrees for 7 hours). Making sure you check the water frequently, to ensure it doesn’t dry.

The pudding will be a deep, dark, spongy cake. Allow to cool completely before removing from mold. Prick a few times with a toothpick and add a few tbsp of extra brandy, allow to soak in.

 

If you are prepared you can ‘feed’ the cake with brandy every second week, until Christmas. Wrap in baking paper and then foil. Storing in an airtight tin and keep in a cool, dry place. Or if you are making this the day before, add the brandy, as above, and on Christmas Day, steam heat again for an hour (or portion sizes and microwave) and serve with my brandy nice-cream:

 

Brandy Nice- Cream

3 frozen bananas

2 tbs brandy (use less/more depending on taste)

4 tbs rice malt syrup (use less/more depending on taste)

1 tbs vanilla essence

6 medjool dates (optional)

Blend all of the ingredients together in a blender and serve with you plum pudding.

 

* I dehydrated my own grapes and apricots, as ALL mixed fruit in Australia contains vegetable oil/preservatives! See here why I choose to avoid vegetable oil. If you don’t have time to do this, that is ok, making some of the above changes to your traditional plum pudding, is a great step towards improving your health, without having to sacrifice your taste buds.

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