Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan is the nomero uno that comes to many people’s thought when it comes to a comfort meal. Today, we will provide you procedures on serving a delicious Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan.
We hope you got benefit from reading it, now let’s go back to vickys chocolate orange christmas pudding, gf df ef sf nf vegan recipe. You can cook vickys chocolate orange christmas pudding, gf df ef sf nf vegan using 18 ingredients and 14 steps. Here is how you do that.
First of all, here are the ingridients that you should ready to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:
- Take 350 g of mixed dried fruit – raisins, currants, sultanas, cherries.
- Get 100 g of medjool dates, pitted.
- Prepare 3 tbsp of Brandy.
- Get 150 g of gluten-free breadcrumbs.
- Use 120 g of dark brown sugar.
- Provide 55 g of gluten-free flour.
- Provide 3 tbsp of cornflour / cornstarch.
- Prepare 3 tbsp of cocoa powder.
- Prepare 2 tsp of baking powder.
- Provide 1/2 tsp of ground cinnamon.
- Prepare 1/2 tsp of Sweet Mixed Spice for baking.
- Take 1/4 tsp of xanthan gum.
- Use 2 of oranges, zested and juiced (100ml juice).
- Get 80 ml of water.
- Take 60 ml of olive oil.
- Prepare 4 tbsp of Cointrea.
- You need 1 tsp of orange extract / flavouring.
- Get 100 g of choc chips such as Enjoy Life or Moo Free brands.
After preparing the ingridients, now we are set to make our delightful 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!.
Recipe : Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan
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