Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, vickys chocolate orange christmas pudding, gf df ef sf nf vegan. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. 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.
The ingredients needed to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:
- Get 350 g mixed dried fruit - raisins, currants, sultanas, cherries
- Make ready 100 g medjool dates, pitted
- Take 3 tbsp Brandy
- Prepare 150 g gluten-free breadcrumbs
- Get 120 g dark brown sugar
- Take 55 g gluten-free flour
- Prepare 3 tbsp cornflour / cornstarch
- Take 3 tbsp cocoa powder
- Get 2 tsp baking powder
- Prepare 1/2 tsp ground cinnamon
- Prepare 1/2 tsp Sweet Mixed Spice for baking
- Take 1/4 tsp xanthan gum
- Prepare 2 oranges, zested and juiced (100ml juice)
- Get 80 ml water
- Take 60 ml olive oil
- Get 4 tbsp Cointrea
- Take 1 tsp orange extract / flavouring
- Take 100 g choc chips such as Enjoy Life or Moo Free brands
Juicy mushrooms take center stage in this vegan wellington. My vegan mushroom wellington is a fun spin on the classic beef wellington. A rich, fabulously decadent chocolate pudding with just a hint of zesty orange. Perfect served hot with lashings of double cream.
Instructions to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:
- 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 it's 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!
A rich, fabulously decadent chocolate pudding with just a hint of zesty orange. Perfect served hot with lashings of double cream. Chickpeas are one of those pantry staples that I almost always have on hand. If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately. This chocolate orange Christmas pudding is a deliciously indulgent gluten free alternative to a traditional Christmas pudding.
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