Spiced Orange Christmas Pudding
Christmas dinner is not complete without a large helping of Christmas pudding with rum-soaked fruit. You can make this a month before the big day to save you rushing around making everything at the last minute.
- 350 350 g mixed dried fruit to your taste e.g. sultanas, raisins, Figs, ginger, cranberries
- 100 100 g chopped dates
- 8 8 Tbsp spiced rum, orange liqueur or almond milk
- 85 85 g plain flour
- 40 40 g chopped nuts
- 1 1 tsp ground nutmeg
- 1 1 tsp ground ginger
- 1 1 tsp mixed spice
- 1 1 tsp all spice
- 1 1 tsp cinnamon
- 0.5 0.5 tsp salt
- 75 75 g coconut sugar or soft brown sugar
- 40 40 g breadcrumbs
- 1 1 tsp baking powder
- 3 3 Tbsp orange marmalade
- 100 100 g dairy free butter
- zest and juice of 2 oranges
- 100 100 g grated carrot
- Firstly soak the fruit in a large bowl in the rum for 2-3 hrs or overnight.
- Now stir together the dry ingredients in a large bowl. Transfer the dry mix, grated carrot, zest and orange juice, butter and soaked fruit to your mixer.
- Mix on a low speed (1 or 2) until just combined.
- Grease a pudding bowl basin and fill with the mixture leaving about 2 cm free from the top to allow for rising.
- Cover with baking paper and foil and secure with well 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 when necessary.
- Once cooked the Christmas pudding can be stored until needed. It will keep for up to a month.
- Steam or microwave until warmed through to serve.
Planning your Christmas dinner menu?
Make planning a delicious feast simple with our handy guide to the best vegan Christmas recipes