Light Christmas Pudding
VG, GF, SF
Yield: 6 Servings
This is a traditional steamed Christmas pudding. It takes time to prepare but is well worth the effort.
Special Cooking Equipment
Large stew pot
Steamed pudding basin or
an enamel bowl that will fit into the stew pot
Fine cheese cloth
3 1/2 oz prunes
11 oz sultanas
7 oz Lexia raisins or equivalent
3 oz finely chopped walnuts
Juice of one orange and its zest
4 oz almonds, ground
3 oz brandy
2 egg yolks
1 tsp allspice or mixed spice like pumpkin pie spice
Two Days Before Cooking
Soak prunes in two cups of water.
On the Day of Cooking
Drain prunes and reserve water.
In a food processor, puree pitted prunes, sultanas and 5 oz of the Lexia raisins.
In a large bowl, mix remaining ingredients and puree together. Add 5 oz of the prune water. Mix to a medium soft consistency.
Grease the pudding basin with the butter and spoon in the pudding mixture. Cover with lid if basin comes with a lid (or use cheesecloth). If using an enamel bowl, grease bowl, line with cheese cloth and spoon in pudding mixture. Draw up the edges of the cheese cloth and tie them loosely together with string.
Place the pudding basin on a trivet inside the stew pot. Carefully add enough boiled water so that the water comes two thirds the way up the basin. Be careful not to spill water onto the pudding.
Steam for 3 hours on stovetop.
Remove pudding from stew pot, allow to cool slightly, then loosen edges and turn onto serving plate. Serve warm.
Source: Rose Elliot's Vegetarian Christmas: Festive Feasts for All the Family (The Essential Rose Elliot)
Submitted by: Rainbow Natural Foods
Recipe published: Fall, 2007
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Above photo from Wikipedia Free Encyclopedia.
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