Vegan Christmas Pudding + Bourbon Butter

Step 1/11

• 20 g flour
• 32 g brown sugar
• 10 g blanched almonds
• 10 g ground almonds
• ¾ tsp baking powder
• ¼ pinch salt
• ⅜ tsp gingerbread spice
• ⅜ pinches ground nutmeg
• ¼ pinch ground ginger
• 20 g sultanas
• 20 g raisins
• 20 g black currants

• bowl
• wooden spoon

Mix the dry ingredients in a big bowl.

Step 2/11

• ⅜ slices multigrain toast

• stand mixer with whisk

You have to crush/shred the toast. When you put it in the freezer for a short time it’s easier to do that. You can use a grater or put the slices into a mixer/blender. It has to become small crumbles (not like flour)

Step 3/11

• ¼ lemon zest
• ¼ lemon juice

• grater

You need a hole lemon. Wash the lemon and rub with a grater the peel of and then we need the hole lemon juice too.

Step 4/11

• ¾ tbsp chickpea water (aqua faba)

• sieve

As a egg replacement we use the water chickpeas are living in the can. (If you want you can use additionally an egg replacement too). The chickpeas you will not need but keep them for another recipe.

Step 5/11

• 30 g coconut oil

Melt the coconut oil in a water bath or microwave and add it in the Bowle.

Step 6/11

• ¾ tbsp almond milk
• ¼ tbsp molasses

Add the molasses and apple juice also and whisk everything together.

Step 7/11

• brandy
• water

• liquid measuring cup

Now we are going to mix a little little bit of brandy with the same amount of water together (50:50) and add to mixture. The dough is going to be not Liquity but smooth.

Step 8/11

• pot
• Christmas pudding form

Fill everything in a Christmas pudding bowl (important it needs a lid, tipper-box). Now fill a big enough pot with a little bit of water. Put the closed bowl into the water bath and fill up the water up to the edge of the lid (we don’t want water inside). Then put a pot lid on and bring the water to boil. Now it has to “cook” 4 hours in the light boiling water. Maybe you have to fill once or twice some water into again...

Step 9/11

• 13 g Powdered sugar
• 24 ml coconut oil
• ¾ tbsp ground almonds
• 1 tbsp almond milk
• ¼ pinch salt
• ¼ tsp Yeast flake
• ¼ pinch apple cider vinegar
• ¾ tbsp brandy

• blender

For the BRANDY BUTTER we put the ingredients into a blender and blend everything together. Fill it into a little container and put it into the fridge.

Step 10/11

After 4 hours of “cooking” take the Christmas pudding out of the water. To serve it put the serving plate on the top and turn it heads over. But you can store the Christmas pudding in the fridge for couple of days to weeks to. To serve it warm put the pudding one hour bevor eating again into a water bath.

Step 11/11

Enjoy🥰

Enjoy your meal!