ADAPT recipe for December

Ed: We have received a correction to Maggie Chatfield's recipe so have decided to republish

This is a seasonal recipe from Maggie Chatfield. The picture shows a generic vegetarian Xmas pudding, which may or may not look like Maggie's version

Vegetarian Christmas Pudding

Ingredients

• 8oz vegetarian suet (or soft butter)
• 6 oz soft brown sugar
• 2 eggs beaten
• 4 oz plain wholewheat flour
• ½ tsp grated nutmeg
• ½ tsp ground ginger
• 1 ½ tsp mixed spice
• 2oz ground almonds
• 3oz finely grated carrots
• 4 oz currants
• 4 oz raisins
• 4 oz sultanas
• 4 oz chopped candied peel
• 2oz blanched almonds chopped
• 4oz fresh wholewheat breadcrumbs
• 4 tbls mixed water/rum
• 1 tbl black molasses (or treacle)
• Grated rind and juice of 1 lemon

Method

• Grease 2 pint pudding basin.
• Cream suet (or butter) with the sugar until light and fluffy
• Whisk in the beaten egg a little at a time
• Add remaining ingredients to make a soft mixture
• Spoon the mixture in the pudding basin, cover with piece of pleated greaseproof paper.
• Tie down securely with string.
• Put the basin into a large saucepan and pour enough boiling water to come half way up the sides
• Bring to the boil, cover the pan and steam gently for 4 hours. Check occasionally and top up with more boiling water if necessary.
• Remove the pudding and allow to cool. Store in cool, dry place.
• Steam the pudding again for 3 hours before serving
• Turn the pudding onto a warmed serving plate.
• Flame with brandy, decorate with holly and serve with brandy butter.

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