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

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

A vegan chocolate version of a fruit-filled traditional Christmas pudding


6 servings

  1. 350 g mixed dried fruit – raisins, currants, sultanas, cherries

  2. 100 g medjool dates, pitted

  3. 3 tbsp Brandy

  4. 150 g gluten-free breadcrumbs

  5. 120 g dark brown sugar

  6. 55 g gluten-free flour

  7. 3 tbsp cornflour / cornstarch

  8. 3 tbsp cocoa powder

  9. 2 tsp baking powder

  10. 1/2 tsp ground cinnamon

  11. 1/2 tsp Sweet Mixed Spice for baking

  12. 1/4 tsp xanthan gum

  13. 2 oranges, zested and juiced (100ml juice)

  14. 80 ml water

  15. 60 ml olive oil

  16. 4 tbsp Cointrea

  17. 1 tsp orange extract / flavouring

  18. 100 g choc chips such as Enjoy Life or Moo Free brands


  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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