A delicious, moist, light, almost toffee-like flavoured Christmas pudding that was enjoyed In Britain during the Second World War. This recipe is a fun, interesting way to enjoy a taste of history.Can be prepared on the stove-top or for a quicker pudding in the microwave where it takes less than 15 minutes!
2 pint (1 US quart) heatproof pudding bowl If your pudding basin comes with a lid then you won't need to prepare a lid from paper, foil and string. ***Youtube video in recipe notes above this recipe which details how to prepare lid***
parchment paper for creating a lid for pudding bowl
kitchen foil to cover the pudding bowl lid
string for tying pudding lid to bowl
microwave safe food wrap only required if microwaving pudding alternatively use a microwave lid with a built in vent if you have one that will cover your bowl
Large cooking pot with lid, big enough for your pudding bowl to fit,
heatproof saucer or trivet
Ingredients
115gramsplain flour[all-purpose flour]
50gramsbreadcrumbs[any breadcrumbs can be used, such as wholemeal or white]
145gramsmixed dried fruit[use a Christmas dried fruit mix that contains chopped fruit peel or use a mix of raisins, currants, sultanas, etc]
190gramssugar[use any sugar such as granulated, caster, or light brown sugar]
60gramsplant-based margarine[plus extra to grease pudding bowl] (The original recipe uses suet so you can use vegetable suet instead)
150gramspotato[grated]
110gramscarrot [grated]
3teaspoonamixed spice powder[or replace with pumpkin pie spice mix, or a mix of cinnamon, nutmeg, cloves, ginger, etc]
Prepare before mixing all ingredients (mix the bicarbonate of soda and hot milk together) :
1 teaspoonbicarbonate of soda[baking soda]
2tablespoonplant-based milk[hot, or your usual milk]
Instructions
Stir the bicarbonate of soda through the hot milk in a small bowl.
1 teaspoon bicarbonate of soda, 2 tablespoon plant-based milk
Add the rest of the ingredients to a mixing bowl, pour the milk mixture in, and stir well.
Scoop and pack the pudding mixture into a greased pudding bowl, smoothing out the top.
To cook on stove-top:
Cover the bowl with your homemade lid - a layer of greaseproof paper covered with a layer of kitchen foil and both tied tightly around the pudding bowl rim with a double knot of string. See the instruction video above this recipe card, in the recipe notes, for a useful visual instructions.If you have a pudding basin with a lid then the home-made lid can be omitted and the pudding lid placed over the pudding bowl.(For extra protection from water, you can add an extra layer of kitchen foil around the lid. Just scrunch and press the foil around lid. However, this is optional)
Add a heatproof saucer or trivet on to the bottom of the cooking pot.
Place the pudding bowl on top of the saucer or trivet in the pot.Pour boiling water down the sides into your pot being carefully not to pour any water over the pudding.Add enough water so that it sits about ½ to ¾ of the way up the pudding bowl sides.
Bring the water back to the boil and then turn the heat to medium.Place the lid over your pot, leaving a small gap for excess steam to escapeGently boil for 4 hours.
Check your water level regularly to maintain the water at least half of the way up the pudding bowl.Top the water up when necessary with more boiling water.
After 4 hours turn off the heat and leave to cool slightly before removing the pudding basin from the pot.
Remove the lid and check the pudding for doneness. Watch out for escaping steam. If the pudding looks too wet or not completely cooked in the middle then steam again for 30 minutes and check again.
Tip the pudding upside down and place on a serving plate. If the pudding does not slide out easily, use a butter knife and loosen the sides and tip upside down. It should easily slide out.
To reheat, place the pudding back in the pudding bowl and steadily simmer for 30 minutes to reheat.
To microwave:
Cover the pudding basin tightly with microwave-safe cling-film or Seram wrap. Pierce the wrap several times to allow steam to escape.
Cook for 4 minutes. Then another 3 minutes. Check to see if your pudding has cooked, stick a skewer in to see if uncooked mix sticks to it.The middle part will take longer to cook.If not cooked, cook for 2 minute bursts and check each time.
We have a 700 Watt microwave and our pudding took 11-12 minutes to cook. Higher Watt microwaves will result in a faster cooking pudding.
Pudding is cooked when the sides begin to shrink away, the top is dark brown, and the middle of the pudding has set, and a skewer comes out clean.
The cling-film can be removed for the final few cooking minutes to help the middle cook.
Once cooked remove the pudding from the microwave and leave for 10 minutes before popping out of the bowl.
Run a knife around the edges and place a small plate under the bowl and carefully remove.If some of the top part of the pudding sticks to the bowl just scrape it out and press it back onto the pudding.If your pudding domes in the middle simply press the dome part down with a spoon so that the top levels out.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored refrigerated for up to 4 days, and eaten chilled or reheated.
Reheat by placing in a hot oven, cover the pudding in kitchen foil, and reheat for 20 minutes or until warmed through. If reheating a whole pudding, place back in the pudding basin, add the lid, and simmer in boiling water for 30-60 minutes.
Slices of pudding can also be toasted or warmed through on a panini, pancake maker, or hot-plate. Or in a fry pan or skillet and dry-fried until warmed, although you can fry in a little vegan butter.
Serve Christmas pudding with vegan custard, cream, yogurt, or ice-cream.
As we are a vegan family recipe blog all our ingredient suggestions are for vegan and plant-based options but if you have different dietary requirements you can use your usual ingredients.
We have a video above this recipe card [in the recipe notes section] that demonstrates how to prepare a cover for the pudding bowl with parchment paper, foil, and string.
You can use a heat-proof ceramic, glass, or plastic pudding bowl or basin. Some pudding bowls come with a lid especially plastic ones.