Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan
Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys chocolate orange christmas pudding, gf df ef sf nf vegan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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To begin with this particular recipe, we must prepare a few components. You can have vickys chocolate orange christmas pudding, gf df ef sf nf vegan using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:
  1. Get 350 g mixed dried fruit - raisins, currants, sultanas, cherries
  2. Get 100 g medjool dates, pitted
  3. Get 3 tbsp Brandy
  4. Get 150 g gluten-free breadcrumbs
  5. Make ready 120 g dark brown sugar
  6. Make ready 55 g gluten-free flour
  7. Prepare 3 tbsp cornflour / cornstarch
  8. Prepare 3 tbsp cocoa powder
  9. Get 2 tsp baking powder
  10. Take 1/2 tsp ground cinnamon
  11. Get 1/2 tsp Sweet Mixed Spice for baking
  12. Prepare 1/4 tsp xanthan gum
  13. Make ready 2 oranges, zested and juiced (100ml juice)
  14. Get 80 ml water
  15. Prepare 60 ml olive oil
  16. Get 4 tbsp Cointrea
  17. Take 1 tsp orange extract / flavouring
  18. Take 100 g choc chips such as Enjoy Life or Moo Free brands
Instructions to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:
  1. Soak the dried fruit and chopped dates in the Brandy the night before making the pudding
  2. Grease a 2 pint / 1.2 litre pudding basin with some olive oil and cut a circle of parchment paper to line the bottom
  3. Mix together the breadcrumbs, sugar, flour, cornflour, cocoa powder, baking powder, xanthan gum and spices together in a mixing bowl
  4. Stir in the orange juice and orange zest, water, olive oil, Cointrea and orange extract
  5. Fold in the soaked fruit and the chocolate chips
  6. Pour the mixture into the pudding basin
  7. Cut another circle of parchment paper to fit the top of the basin like a lid
  8. Cover with foil, making sure it's scrunched tight around the top of the bowl
  9. Put the pudding basin inside a large pot and pour hot water inside the pot so it comes halfway up the side of the basin
  10. Cover the pot and start the water simmering. Leave the pudding in to steam for 3 & 1/2 hours
  11. Remove the basin from the pot and set aside to cool, still covered, for 30 minutes
  12. Turn out onto a plate if serving
  13. Serve immediately with some warm custard, ice cream or chocolate sauce or let cool fully, wrap in clingfilm and keep in the fridge. The pudding will keep for at least 4 weeks chilled in the fridge. To reheat simply put back in the bowl, recover and resteam for 2 hours until warmed through
  14. Merry Christmas!

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