A glimpse into my world down here...
This will be my first Christmas as a vegan, and I am determined that I will still be able to keep as many of my traditions as possible. One of my favourite is finishing up Christmas dinner with a good old Christmas Pud.
Now the reason why I am writing this post today is that this Sunday is Stir Up Sunday, traditionally the day to cook your pud. I wanted to share with you the recipe that I will be stirring up this weekend.
I completely, 100% hold up my hand that this is not my recipe, one day I hope to be the sort of person who can create their own but today is not that day. This recipe can originally be found here at The Vegan Society.
Let's make a start with the ingredients that you will be needing;
- 85g plain flour
- 1 tsp ground nutmeg
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 75g soft brown sugar
- 40g breadcrumbs
- 100g vegan suet
- 1/2 tsp baking powder
- 1 1/2 dessert spoons black treacle or orange marmalade
- 6 tbsp of liquid (i.e. plant milk, sherry or rum)
- zest and juice of 1 orange and 1 lemon
- 100g grated apple
- 350g mixed fruit (in whatever variety and proportions you like)
- 100g chopped dates
Now for the method, and I have to admit this is the sort of length that I like
- Sift the flour with the spices, salt and raising agent
- Add all the ingredients and mix well (see easy) until a soft dropping consistency (otherwise known as plopping in our house)
- Grease a basin well and fill with the mixture leaving about 2.5cm from the top to allow for rising.
- Cover with grease proof paper and foil, then secure with a piece of string.
- Place in a saucepan and fill with boiling water to half way up the basis.
- Simmer gently for 5 hours (I know!) and top up the water when necessary.
- Once cooked it can be kept cold for up to a month, just steam or microwave when it is being served.
The Vegan Society also have a recipe for Brandy "Butter" but as I don't drink either I don't think I will be needing it, but why not investigate yourself?
So there you have it ladies and gentlemen, my plans for Sunday. To see if I actually go through with it why not pop along to my Instagram?
Until then, happy baking.