Christmas Pudding Recipe

Hello Stroud and surroundings,

We'd like to share a Christmas Pudding recipe with you, this time from Deliciously Ella. We thought you might be feverishly looking for a recipe to try this year and make in advance. Is that right? How about this one? It's vegan, gluten-free and generally on the healthier side BUT if you read the ingredients — it ought to be really really good!

You can find all the dry ingredients at Loose. Come and shop with your own containers and bags, we'd love to see you!

If you don't feel like baking them yourself you can buy FRESHLY LOCALLY MADE Christmas Puddings by Miss Daisy — in the Shop at Loose!

Christmas Pudding by Deliciously Ella

 

INGREDIENTS

For the custard

• 50g raw cashews
• 1 tsp vanilla powder
• 2 tbsp maple syrup

For the pudding

• 50g dried cranberries, halved
• 50g dried apricots, quartered
• 50g raisins
• 50g sultanas
• 75g medjool dates, pitted and chopped
• 1 apple, cored and chopped into 1cm cubes
• 1½ tbsp milled linseed, soaked in 3 tbsp water for 10 minutes
• 50g buckwheat flour
• 150g almond flour
• 100g chopped mixed nuts
• zest and juice of  1 small orange
• 3 tbsp date syrup
• 2 tbsp maple syrup
• 2 tbsp coconut sugar
• 1 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp vanilla powder

METHOD

Soak the cashews in water for 2-3 hours.

Meanwhile, mix together all the pudding ingredients in a bowl. Line a 2-litre glass pudding bowl with baking paper. Spoon in the pudding mix, then place a large circle of baking paper over the top and secure it to the bowl with a piece of string.

Put the bowl on an upturned saucer inside a wide pan, and fill with boiling water so that it comes halfway up the bowl. Cover with a lid, then simmer for 2 hours. Check the water level every half hour and top  up as necessary.

Meanwhile, finish the custard. Drain then blend the cashews in a food processor with the vanilla, maple syrup and approx 70ml water.

Gradually add another 70ml (or more, or less, to your desired thickness).

Blend for around  5 minutes until completely smooth. 

Once the pudding is cooked, turn it out on to a plate and let  it stand for about  10 minutes.

Heat the custard in a pan, then drizzle over the pudding and serve.  

 

Have a good week,

 

Maria-Carin Gala from Gala’s Organic Kitchen, on behalf of Loose the plastic-free shop in Stroud.