How to Winter To Try At Home Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan

Lizzie Lowe

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How to Winter To Try At Home Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan Delicious, fresh and tasty.

Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan. Serve immediately with some warm custard, ice cream or chocolate sauce or let cool fully, wrap in clingfilm and keep in the fridge. You can't buy gluten free things here that are egg free too and I don't like to make Jack something separate for Christmas pudding when I can make something all if us can enjoy. This turned out even better than I hoped it would and we all loved the trial pudding lol.

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You can have Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan using 18 ingredients and 14 steps. Here is how you cook that.

Ingredients of Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan

You need 350 g of mixed dried fruit - raisins, currants, sultanas, cherries.
Prepare 100 g of medjool dates, pitted.
It’s 3 tbsp of Brandy.
You need 150 g of gluten-free breadcrumbs.
You need 120 g of dark brown sugar.
Prepare 55 g of gluten-free flour.
You need 3 tbsp of cornflour / cornstarch.
It’s 3 tbsp of cocoa powder.
You need 2 tsp of baking powder.
Prepare 1/2 tsp of ground cinnamon.
It’s 1/2 tsp of Sweet Mixed Spice for baking.
You need 1/4 tsp of xanthan gum.
It’s 2 of oranges, zested and juiced (100ml juice).
You need 80 ml of water.
It’s 60 ml of olive oil.
It’s 4 tbsp of Cointrea.
It’s 1 tsp of orange extract / flavouring.
You need 100 g of choc chips such as Enjoy Life or Moo Free brands.

This is a lovely dessert, almost like a mousse, with a Christmas flair using seasonal chestnuts and Brandy to flavour.

You could add any flavoured extract you like in place of the Brandy though such as orange, mint or vanilla Vickys Creamy Broccoli Soup GF DF EF SF NF.

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See great recipes for Vickys Creamy Garlic Mushrooms, GF DF EF SF NF too!

Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan instructions

Soak the dried fruit and chopped dates in the Brandy the night before making the pudding.
Grease a 2 pint / 1.2 litre pudding basin with some olive oil and cut a circle of parchment paper to line the bottom.
Mix together the breadcrumbs, sugar, flour, cornflour, cocoa powder, baking powder, xanthan gum and spices together in a mixing bowl.
Stir in the orange juice and orange zest, water, olive oil, Cointrea and orange extract.
Fold in the soaked fruit and the chocolate chips.
Pour the mixture into the pudding basin.
Cut another circle of parchment paper to fit the top of the basin like a lid.
Cover with foil, making sure its scrunched tight around the top of the bowl.
Put the pudding basin inside a large pot and pour hot water inside the pot so it comes halfway up the side of the basin.
Cover the pot and start the water simmering. Leave the pudding in to steam for 3 & 1/2 hours.
Remove the basin from the pot and set aside to cool, still covered, for 30 minutes.
Turn out onto a plate if serving.
Serve immediately with some warm custard, ice cream or chocolate sauce or let cool fully, wrap in clingfilm and keep in the fridge. The pudding will keep for at least 4 weeks chilled in the fridge. To reheat simply put back in the bowl, recover and resteam for 2 hours until warmed through.
Merry Christmas!.

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You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.