Just a few days to go before the festive feasts begin, and what could be more appropriate for my last post before Christmas, than a delicious alternative Christmas pudding. I do enjoy a traditional, steamed fruit pudding, but this year I fancied a change, and have developed an alternative recipe. This pudding is fruity, but a little wee bit lighter in texture, and with the emphasis on toffee flavour rather than spice; I guarantee, it is utterly divine 🙂
The recipe makes 2 x 250ml puddings, which I think serve between 2 and 4 people, depending on how large an appetite you have. If you prefer, put the mixture in a 500ml basin and cook it for about an hour longer. I usually steam puddings in a slow cooker, this way I can forget about them and don’t end up with a steamy kitchen. If you prefer, put the puddings on a trivet, in a saucepan or in a steamer compartment, cover tightly with a lid, and then cook in the steam for about 1 1/2 to 2 hours. You can use any combination of fruit (or nuts) you have to make up the weight in the ingredients list, it’s a great pudding to use up any odds and ends you have.
Makes 2 x 250ml puddings
- 75g dried dates
- 50g dairy-free margarine
- 50g light Muscovado sugar
- 50g silken tofu
- 65g self-raising gluten-free flour
- ½ tsp bicarbonate of soda
- 125g mixed dried fruit
For the sauce:
- 85g light Muscovado sugar
- 30g dairy-free margarine
- 110ml canned coconut milk
- ½ tsp good quality vanilla extract
- Grease and flour 2 x 250ml pudding basins. Put the dates in a small saucepan with 75ml water. Bring to the boil, cover and simmer gently for 5 minutes until very soft. Beat well with a wooden spoon until smooth, then leave to cool completely.
- When you are ready to mix up the puddings, put the slow cooker on High and leave to preheat for 20 minutes. Meanwhile, put the margarine, sugar and tofu in a bowl. Add the cold date mixture and whisk everything together until smooth and creamy.
- Sieve the flour and bicarbonate of soda on top. Add the fruit and gently mix all the ingredients together. Divide between the 2 basins and smooth the tops.
- Cover the puddings with a layer of baking parchment, and then foil, and tie securely with string. Put the basins in the slow cooker, side by side, pour in sufficient hot water to come halfway up the sides of the basins, cover and leave to cook for 2 hours. A skewer inserted into the centre of each pudding will come out clean when the puddings are ready.
- For the sauce, put the sugar, margarine and half the coconut milk in a small saucepan. Heat gently, stirring, until melted together, then raise the heat and simmer for about 5 minutes until richly golden and caramelised. Remove from the heat and stir in the remaining coconut milk and vanilla extract.
When the puddings are ready, remove them from the slow cooker and leave them to stand for 5 minutes. Remove the wrappings and turn out on to warm serving plates. Pour over sauce and serve immediately.
That just leaves me to pass on my very best wishes to you for a happy, healthy and enjoyable Christmas holiday. Happy festive feasting!