Steps to Prepare Any-night-of-the-week Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys chocolate orange christmas pudding, gf df ef sf nf vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:

1. Make ready 350 g mixed dried fruit - raisins, currants, sultanas, cherries
2. Get 100 g medjool dates, pitted
3. Make ready 3 tbsp Brandy
4. Make ready 150 g gluten-free breadcrumbs
5. Prepare 120 g dark brown sugar
6. Get 55 g gluten-free flour
7. Prepare 3 tbsp cornflour / cornstarch
8. Get 3 tbsp cocoa powder
9. Prepare 2 tsp baking powder
10. Take 1/2 tsp ground cinnamon
11. Make ready 1/2 tsp Sweet Mixed Spice for baking
12. Get 1/4 tsp xanthan gum
13. Get 2 oranges, zested and juiced (100ml juice)
14. Take 80 ml water
15. Take 60 ml olive oil
16. Take 4 tbsp Cointrea
17. Make ready 1 tsp orange extract / flavouring
18. Take 100 g choc chips such as Enjoy Life or Moo Free brands

Steps 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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