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Chocolate Orange Vegan Christmas Pudding

A Christmas pudding even Christmas pudding-haters will love! A non-traditional Chocolate Orange Christmas Pudding that’s vegan friendly too.

You will need a 1 litre pudding basin/tin, a pot large enough for the pudding basin, greaseproof paper, tin foil, string and scissors.

Recipe Credit: Wallflower Kitchen

NUTRITION INFORMATION

  • Yield 8
  • Serving Size/Amount Per Serving 1
  • Calories 428
  • Total Fat 12g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Unsaturated Fat 4g
  • Cholesterol 1mg
  • Sodium 215mg
  • Carbohydrates 78g
  • Fiber 5g
  • Sugar 39g
  • Protein 4g

Recipe Allergies

Instructions

  • 1.BEFORE YOU START
  • 2.Grease a 1 litre/35fl oz (1 quart) pudding basin with the oil and place a circle of greaseproof paper at the bottom.
  • 3.TO PREPARE THE PUDDING MIXTURE
  • 4.In a large bowl, mix together the flour, cornflour, baking powder, sugar, cocoa powder, breadcrumbs, spices and orange zest.
  • 5.Whisk the orange juice, oil, orange extract and 80ml/21⁄2fl oz (1⁄3 cup) water together in a small jug.
  • 6.Mix the wet ingredients into the dry ingredients, then fold in the soaked dried fruits, dates and the chocolate chips. Transfer the mixture to the prepared pudding basin.
  • 7.TO STEAM THE PUDDING
  • 8.Cut a large square of greaseproof paper and another of foil, both slightly bigger than the basin. Place the foil over the paper and make a 2.5cm/1in thick fold in the centre of both layers. Place on top of the pudding basin, paper-side down, and fasten securely with a piece of string around the basin, under the lip.
  • 9.Tie another piece to this one, run it across the top of the basin and tie the other end to the string on the opposite side of the basin to create a handle, so that you can easily lift the pudding out of the pan.
  • 10.Place a trivet or upturned saucer at the bottom of the large pan and place the pudding basin on top. Fill the pan with hot water, so that it comes about two-thirds of the way up the pudding basin. Cover the pot with a lid and bring to a gentle simmer, then let it steam for 31⁄2 hours, checking occasionally and topping up the water if needed so it doesn’t boil dry.
  • 11.After 31⁄2 hours, lift the pudding out of the pan and leave to cool for a few minutes, until the pudding starts to shrink away from the basin. Carefully, using a palette knife, loosen the pudding from the sides and turn over onto a plate.
  • 12.TO SERVE
  • 13.Make the quick chocolate sauce. Melt the chocolate in a bowl set over a pan of simmering water and add a few drops of milk to loosen it into a pourable consistency. Pour over the pudding, to serve.
  • 14.NOTES
  • 15.You can store the pudding in its basin and covered with foil, for up to a year in a cool dark place. To reheat the pudding, steam in the same way for 45 minutes, or microwave for 5 minutes.

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Ingredients

  • 60 ml / 2 fl oz (¼ cup) vegetable oil, plus extra for greasing
  • 60g / 2 oz (scant 1⁄2 cup) plain (all-purpose) flour
  • 3 tbsp cornflour (cornstarch)
  • 2 tsp baking powder
  • 120 g / 4 1⁄4 oz (heaped 1⁄2 cup) dark brown sugar
  • 3 tbsp cocoa powder
  • 150 g / 5 1⁄2 oz (3 cups) fresh white breadcrumbs
  • 1⁄2 tsp ground mixed spice (apple pie spice)
  • 1⁄2 tsp ground cinnamon
  • Finely grated zest and juice of 2 oranges (about 100 ml / 3 1⁄2 fl oz (scant 1⁄2 cup) orange juice)
  • 1 tsp natural orange extract
  • 350 g / 12 oz (heaped 2 1⁄2 cups) mixed dried fruit and peel, soaked in 4 tbsp brandy overnight
  • 100 g / 3 1⁄2 oz (3⁄4 cup) pitted dates, chopped
  • 100 g / 3 1⁄2 oz (2⁄3 cup) dark chocolate chips

FOR THE CHOCOLATE SAUCE

  • 100 g / 3 1⁄2 oz dark or dairy- free chocolate
  • 2 tbsp dairy-free milk