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Plan the perfect Christmas meals and pull out all the stops to make every dish an event worth celebrating

Christmas pudding

By Gaz Oakley

Serves 6 | Prep 20 mins plus soaking and maturing |

Cook 30 mins plus 5 hours initial steaming | Calories 526 (per serving)

100g (3½oz) sultanas

100g (3½oz) dried mixed peel

100g (3½oz) chopped dates

50g (1¾oz) dried cherries

25g (1oz) crystallized ginger, chopped

120ml (4floz) rum or brandy

juice of 1 orange

finely grated zest and juice of 1 lemon

1 bay leaf

1 tsp ground nutmeg

1 tsp ground mixed spice

1 tsp ground cinnamon

½ tsp sea salt

75g (2¾oz) demerara or coconut sugar

2 tbsp black treacle (molasses)

1 Braeburn apple, grated

115g (4oz) vegan spread, plus extra for greasing

45g (1½oz) breadcrumbs

95g (3¼oz) plain flour

½ tsp baking powder

1 The day before, put the dried fruit, alcohol, orange and lemon juices and the bay leaf into a large bowl. Stir well to mix, cover and leave for at least 12 hours to plump up.

2 The next day, grease a 1 litre (35floz) pudding bowl with vegan spread, then line the base with a greaseproof paper circle to ensure the pudding comes out once cooked.

3 Remove the bay leaf from the fruit. Add the lemon zest, spices, salt, sugar, treacle and apple and mix. Stir in the vegan spread and breadcrumbs. Sift in the flour and baking powder and fold in. Spoon the mixture into the pudding bowl, leaving a 2.5cm (1in) gap at the top. Cover with greaseproof paper, then a sheet of foil and tie around with cook’s string.

4 Put an upturned ramekin in the bottom of a saucepan. Sit the pudding on top, then pour in boiling water halfway up the sides of the pudding. Cover and simmer over a low heat for 5 hours, topping up the water when needed. Lift the pudding out and leave to cool.

5 Store for up to a month before serving. Steam again in the same way for 30 minutes. Add two shots of vegan-friendly brandy to a saucepan and put over low heat for 2 minutes. Light the brandy with a match, then carefully pour over the pudding for that festive flame.


By Gaz Oakley

Serves 6 | Prep 15 mins | Cook 15 mins | Calories 825 (per serving)


250ml (9floz) almond milk

1 tbsp apple cider vinegar

1 tsp vanilla bean paste

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About Vegan Food & Living Magazine

Still not decided what you want for your Christmas dinner this year? We've got a while host of recipes waiting for you to try, alongside party food and drink ideas, Boxing day delights, and vegan cheeses that you can make at home. Also this issue, we show you how to add an eco-friendly element to your festivities with upcycled decorations and environmentally-friendly wrapping ideas. Plus we reveal how to stay flu-free this winter, show you how to make your own beauty gifts and share ideas for spreading the vegan message in a positive light this year. Also this issue comes with a free 2019 Liz Cook Nutrition Calendar!