Easiest Way Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan New Recipes
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Citrus fruit will be one of the best things that you could have for your desserts, instead of having a piece of cake or even ice cream. Citrus fruits also provide you with vitamin C, together with other vitamins and minerals that can certainly help keep you healthy. One desert that I have always loved is orange pieces combined together with shredded coconut and mixed together with a mild honey dressing.
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We hope you got benefit from reading it, now let's go back to vickys chocolate orange christmas pudding, gf df ef sf nf vegan recipe. To make vickys chocolate orange christmas pudding, gf df ef sf nf vegan you need 18 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to prepare Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:
- Prepare of mixed dried fruit - raisins, currants, sultanas, cherries.
- Provide of medjool dates, pitted.
- You need of Brandy.
- Provide of gluten-free breadcrumbs.
- Use of dark brown sugar.
- Get of gluten-free flour.
- Prepare of cornflour / cornstarch.
- Get of cocoa powder.
- Get of baking powder.
- Get of ground cinnamon.
- Prepare of Sweet Mixed Spice for baking.
- Provide of xanthan gum.
- Get of oranges, zested and juiced (100ml juice).
- Use of water.
- You need of olive oil.
- Get of Cointrea.
- Provide of orange extract / flavouring.
- Provide of choc chips such as Enjoy Life or Moo Free brands.
Steps to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:
- Soak the dried fruit and chopped dates in the Brandy the night before making the pudding.
- Grease a 2 pint / 1.2 litre pudding basin with some olive oil and cut a circle of parchment paper to line the bottom.
- Mix together the breadcrumbs, sugar, flour, cornflour, cocoa powder, baking powder, xanthan gum and spices together in a mixing bowl.
- Stir in the orange juice and orange zest, water, olive oil, Cointrea and orange extract.
- Fold in the soaked fruit and the chocolate chips.
- Pour the mixture into the pudding basin.
- Cut another circle of parchment paper to fit the top of the basin like a lid.
- Cover with foil, making sure it's scrunched tight around the top of the bowl.
- 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.
- Cover the pot and start the water simmering. Leave the pudding in to steam for 3 & 1/2 hours.
- Remove the basin from the pot and set aside to cool, still covered, for 30 minutes.
- Turn out onto a plate if serving.
- 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.
- Merry Christmas!.
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