Recently I had the amazing opportunity to make my own Christmas pudding at the Waitrose cookery school with John Lewis. Believe it or not I’ve actually never made one before. But as it’s the first Sunday of advent I thought I’d be generous and share the recipe with you, including a vegan option. Enjoy!
Makes: 4 small puddings.
25g unsalted butter, softened, plus extra melted for greasing (vegan option: 25g dairy free spread)
60g self-raising flour
½ tsp baking powder
Pinch of salt
¼ tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp ground cloves
1 egg, beaten (vegan option: 1 tbsp milled flaxseed + 25g melted coconut oil)
40ml black treacle
1 tbsp dark rum
Finely grated zest 1 unwaxed lemon
40g peeled, cored and coarsely grated apple, mixed with lemon juice
10g blanched almonds, roasted and chopped
20g mixed peel
20g sour cherries
What to do:
- Preheat the oven to 180°C, gas mark 4. Grease 4 mini pudding basins and 4 small circles of baking parchment with a little melted butter/spread and set aside.
- Sift the self-raising flour, baking powder, salt, nutmeg, cinnamon and cloves into a medium mixing bowl, then add the egg/flax egg (1 tbsp flaxseed + 3 tbsp water) and 25g softened butter/coconut oil. Mix the treacle, brandy and rum together in a measuring jug. Pour this mixture into the bowl and mix everything together thoroughly. Stir in the lemon zest, apple, almonds, currants, peel, cherries and mincemeat.
- Divide the mixture between the prepared basins and top with a circle of parchment. Cover each one with an 18cm square of foil and fold under the edges of the basins. Place the basins into a roasting tin and pour in enough boiling water to come 2.5cm up the sides of the basins.
- Carefully place the tin into the oven and bake for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre. Remove from the oven, unwrap, remove the parchment and leave to stand for 10 minutes. Carefully run a small knife around each one and turn out onto warm serving plates. Serve immediately.