User:MikeyPedia/sandbox

Christmas pudding is mostly fruits and breadcrumbs. With a few tweaks, it is easy to make a vegan pudding that let's your vegan guests join in the celebration.

Most recipes present only two challenges: suet and eggs. Many people substitute butter for the suet but that does not get us much further ahead. The solution of course is coconut butter which also has the advantage of lending a very mild coconut flavour that enhances the fruits and nuts. For the eggs, you can use flax meal as a vegan egg substitute or simply use cornstarch as a binder. In recipes that call for milk you can always use almond or soy milk.

That's it! Now go find your favourite plum pudding recipe and make the necessary adjustments. The Christmas Pudding here on WikiBooks looks good!

This is the recipe I used this year. I'll let you know on Boxing Day how it was.

Ingredients

 * 1 cup sultana raisins
 * 1/2 cup dried currents
 * 1/2 cup dried cranberries
 * 1 cup chopped prunes
 * 1 cup chopped dried apricots
 * zest and juice of one orange
 * zest and juice of one lemon
 * 1/2 cup brandy
 * orange juice as needed


 * 1 Tbsp flax meal
 * 3 Tbsp water


 * 1 cup meal from stale bread (or breadcrumbs)
 * 1 cup sifted all-purpose flour
 * 1 tsp baking soda
 * 1 tsp salt
 * 1 tsp ground cinnamon
 * 1/2 tsp ground nutmeg
 * 1/2 tsp ground allspice
 * 1/2 tsp ground ginger
 * 1/4 tsp ground cloves
 * 3/4 cup cold coconut oil
 * 3/4 cup packed brown sugar
 * 1/2 cup slivered almonds


 * brandy for feeding and flaming

Procedure
At least six weeks before Christmas:

Chop and mix the fruits and zest and put into a seal-able container. Pour in the brandy and juices to cover (top up with orange juice if needed). Seal and put in the refrigerator for 24 hours.

The next day:


 * 1) Place the flaxseed and water into a small pot and simmer for 5 minutes. Let cool.
 * 2) In a large mixing bowl combine the breadcrumbs, flour, soda, salt and spices. Cut in the coconut oil. Stop when you achieve has a pebbly texture like for a pie crust.
 * 3) Stir in the sugar, almonds, the flax meal and the soaked fruit mixture.
 * 4) Pour into two heat-proof bowls lined with coconut oil and flour. Cover with a layer of wax paper and a layer of aluminum foil and seal with string.
 * 5) Place in a covered pot and steam for at least 5 hours. I steam mine in a crock pot.
 * 6) Let cool and put away in a cool place.

Every two weeks until Christmas:

Undo the string and feed the pudding by pouring 1 Tbsp of brandy over the top of each pudding. Reseal and return to cool place.

On the day of your Christmas celebration:


 * 1) Return one of the puddings to a covered pot and steam (keep the other for New Year or your next celebration). The pudding is already cooked, the trick here is to make sure it is heated through; 3 hours should do.
 * 2) Unmould and place on a flame-proof plate (traditionally with a sprig of holly on top). Warm about 1/4 cup of brandy and bring the pudding and brandy to the table. Light the brandy and pour flaming over the pudding. Enjoy the exclamations of your guests.
 * 3) Serve with hard sauce, brandy butter, or white sauce.