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!
Course Dessert, pudding
Prep Time 15mins
Cook Time 4hrs
Total Time 4hrs15mins
Large saucepan/soup-pan with lid, big enough for your pudding bowl to fit,
2 pint (1 US quart) heatproof pudding bowl/basin, greased well with vegan margarine. If your pudding basin comes with a lid then you won't need to prepare a lid from paper, foil and string. ***Youtube video below recipe which details how to prepare lid***
parchment paper for creating a lid for pudding bowl
kitchen foil, to cover the pudding bowl lid to cover the pudding bowl lid
string, for tying pudding lid to bowl for tying pudding lid to bowl
If microwaving, a microwave-proof pudding bowl and a piece of cling-film/Seram wrap. I used a glass Pyrex pudding bowl. there are biodegradable cling film options available
Scoop into a greased pudding bowl. Press down and smooth the top.
To cook on stove-top:
Cover the bowl with your homemade lid.Or if you have a pudding basin with a lid then snap it on. (For extra protection from water, you can add a tight layer of kitchen foil around the lid. Just scrunch and press the foil around lid. However, this is optional)
Place the filled pudding into your pan.Pour boiling water into your pan.Add enough hot water so that it sits at half to three quarters up the pudding basin sides.
Bring the water to a steady simmer.Place the lid on the pan, you can leave a small gap for excess steam to escapeSimmer 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.
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.
Cover the pudding basin tightly with cling-film/Seram wrap. Pierce the film 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.
I have a 700 Watt microwave and my 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.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftovers can be stored in the fridge 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 for 30-60 minutes.
Slices of pudding can also be toasted on a panini, pancake maker, or hot-plate. Or in a fry pan/skillet and dry-fried until warmed.
Serve Christmas pudding with vegan custard, cream, yogurt, or ice-cream.