Vegetarian Christmas Pudding

We have prepared a recipe that will allow everyone to enjoy a delicious Christmas pudding.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 1 piece Lemon, fresh, without shell

  • 50 g Date, fresh or dried

  • 1 piece Apple, fresh

  • 50 g Lemon zest, fresh

  • 150 g Raisins, golden

  • 150 g Raisins

  • 2 piece Egg, fresh

  • 100 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Spices, cinnamon, ground

  • 1 pinch Spices, ginger, ground

  • 0.5 teaspoons Spices, nutmeg, ground

  • 1 pinch Spices, cloves, ground

  • 150 g Butter, unsalted

  • 50 g Honey

  • 60 ml Alcohol, Rum

  • 100 g Breadcrumbs, dried

  • 100 g Sugar, brown

for baking dish

  • 20 g Butter, unsalted

Steps

  1. Wash the lemon thoroughly and dry it. Grate the zest and squeeze the juice from the lemon. Chop the dates into small pieces. Wash the apple, peel it, remove the core, and grate it. Cut the candied peel into smaller pieces. Sort the sultanas and raisins, soak them in water, then drain them. Crack the eggs into a bowl and lightly beat them with a fork.

  2. In a large clean bowl, sift the flour, cinnamon, sugar, breadcrumbs, ground ginger, nutmeg, and cloves. Mix all the ingredients with a wooden spoon. Then cut the butter into larger pieces and add them to the bowl with the flour. Rub the butter into the flour with your hands until the mixture resembles breadcrumbs.

  3. Add the candied peel, raisins, sultanas, grated apple, and dates to the bowl. Mix everything well with the buttery mixture.

  4. In a clean bowl, mix the honey, lemon zest, lemon juice, eggs, and brandy. Pour the liquid mixture over the fruit mixture and mix everything well.

  5. Grease two 500 ml round pudding molds with butter. Fill them with the prepared mixture, leaving 1 cm of space from the top. Cover the molds with baking paper and then with foil. Secure both tightly with an elastic band.

  6. Place a large pot with two liters of water on the stove and bring it to a boil. Place the pudding molds in the boiling water and simmer them slowly for 3 hours. When the puddings darken and feel firm to the touch, remove them from the pot and let them cool.

  7. Once the puddings have cooled, turn them out of the molds and wrap them in baking paper. Place them in a tightly sealed metal container and let them stand for at least 2 weeks. They will be best if left to stand for up to one month.

  8. Slice the puddings, arrange them on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 301.96 kcal
  • Fat: 11.13 g
    • Saturated Fat: 6.53 g
  • Carbohydrates: 47.76 g
    • Sugars: 22.59 g
  • Protein: 3.79 g
  • Fiber: 2.74 g

Advice

Instead of cooking the pudding for 3 hours at a slow simmer, you can also cook it in a pressure cooker under high pressure. This way, the cooking time will only be 30 minutes.