Vegan Tofu Christmas Pudding
Our vegan Christmas pudding is the perfect Christmas Pud. Fully vegan, made with tofu, prepped in no time, and filled with festive flavour. Soak the fruits overnight (alcohol optional), steam it for hours, then set aside for a month or more and gift it to yourself at Christmas! (Thank you very much.)
Made with our Authentic Plant-Based Tofu
Ingredients:
150g Cauldron Authentic Tofu, finely crumbled
250g raisins
75g sultanas
50g currants
50g glace cherries, halved
50g mixed peel
15g flaked almonds
1 orange, zest and juice
1 lemon, zest and juice
50g vegetable suet
25g breadcrumbs
50g plain flour
100g dark soft brown sugar
½ tsp. nutmeg
1 tsp. cinnamon
1 tsp. mixed spice
To serve (optional)
Red currants
Our tip
Add a splash of your favourite liquor to the fruits when soaking for a boozy version.
Method:
The day before…
Place all of the dried fruits, flaked almonds, orange and lemon zest into a bowl. Pour over the orange and lemon juice and mix well. Cover with cling film and leave to soak overnight.
The next day…
Place all of the remaining ingredients and pre-soaked fruit into a bowl and mix well to evenly combine.
Place a small disk of non-stick baking paper into the base of a 1 ½ pint pudding basin and fill with the prepared mixture. Smooth to level the top.
Place another larger disk of non-stick baking paper on top of the mix to cover. Cover the top of the basin with foil and seal tightly.
Place the pudding basin on a strip of foil long enough to make a handle (this will help you lift the pudding from the saucepan once steamed). Place the pudding in a deep sided saucepan. Fill with boiling water to half-way up the sides of the pudding basin. Place a lid on the pan, bring to a boil then reduce to a gentle simmer. Simmer for 5 hours, covered topping up with boiling water if required.
After 5 hours steaming remove the pudding from the pan using the foil handle and allow to cool completely. Wrap in foil and leave in a cool dark place to mature for at least one month!
To serve…
To re-heat steam for a further 2 hours in a pan with water as above.
Remove from the pudding basin, discard the baking paper disks and place on a serving platter. Decorate with red currants.
Our tip
Add a splash of your favourite liquor to the fruits when soaking for a boozy version.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
