Spiced Fruits & Nuts Vegan Christmas Pudding

​This year was not different from previous christmases and again, I was requested to make a full Vegan Christmas Dinner.
Although, this time something was different...
I was asked to make a proper Christmas pudding, but vegan.
Something I have never attempted before, simply because it is just too much after a big meal. Too sweet. Too heavy. Well, yes.. Too much. 

This recipe is not only amazing and light, but it tastes exactly like the original but contain a third of the sugar. 
What's more?
It is also wheat-free. 


Serve with egg-less and dairy-free custard. 

Recipe (serves 8-10 guests)

​
Preparation time: 25 minutes
Cooking time: 1 hour


250 g Buckwheat (or Spelt) flour
250 g Nuts and Fruits mix
125 ml Coconut Milk (full fat)
100 g Demerara Sugar
 100 g Coconut Oil (or Coconut Butter), melted
4 Oranges
4 tbsp Molasses
4 tbsp Flax/Linseeds (ground) 
1 tbsp Apple Cidre Vinegar
2 tsp Baking Powder
1 tsp ground Ginger
1/2 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/4 tsp ground Allspice
1/4 tsp ground Cloves
1/4 tsp salt
A touch of your favourite liquor or rum
More for flambé, if required. 



Candied Orange Peel: 
Peel oranges and Jullienne rind 
(or use zester)
1 tbsp sugar

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Vegan Custard:
Remaining of coconut milk, if using can
(or about 300 ml)
250 ml Oat cream
​2 tbsp sugar (or Coconut Sugar)
1/2 Vanilla stick
(or 1/2 tsp vanilla paste)
​1 tsp Arrowroot, levelled
1/2 tsp turmeric 

1. Take the 4 oranges and peel rind. Slice into julienne. You can also use a zester, if you have one.
2. Place orange peel in a small pan with boiling water and blanche for about 1 minute, until soft. Drain and dip in icy cold water. Drain again and place on a clean kitchen towel. Combine the sugar and rind together in a small bowl, until sugar is nicely coating each strand of orange peel. Spread on a plate and set aside. 
3. Squeeze the juice of the oranges and keep 300 ml for the recipe. You can add rum or liquor to top up, if necessary.  
4. In a small mixing bowl, soak the fruits and nuts mix in orange juice (or orange juice/rum mix). Leave in the fridge overnight, or at least for 2 hours. If soaked overnight, most of the liquid should be absorbed.  .
5. Pre-heat oven to 180˚c (fan). 
6. In a large mixing bowl, combine all the dry ingredients, including the spices.  
7. In another bowl, add the soaked fruits and nuts mix, molasses, melted coconut oil, vinegar, and stir well.  
8. Using a silicon spatula, fold the wet ingredients into the dry mix, until just combined. Ver delicately, stir in 1 tablesopon of candied orange peel. Reserve the rest for decoration.
9. Pour the mix into a lined cake tin or a dome christmas cake tin. You can also make a log, using a regualr cake tin, which is also very easy to slice and serve.  
10. Bake for 45 minutes, then lower temperature to 160˚c and continue baking for another 15-20 minutes. Use a toothpick or a trussing needle to test. It should come out almost clean. 
11. Leave to cool inside the tin, preferably for 2 hours. 
12. To serve, re-heat gently on 150˚c for 5-10 minutes. 
13. Place the cake on a serving plate and drizzle with custard. You can also use rum to flambé the cake for the extra wow factor.  
14. To make the custard, add ingredients in a small pan. Set the heat to medium-low and whisk gently until the mix looks like regular egg custard.