Christmas Plum Pudding (Vegan and Oil Free)
For Stage 1:
- 1/2 cup brandy
- 1/2 cup date syrup
- 1/4 cup chopped almonds
- 1/4 cup chopped walnuts
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 1/4 cup golden raisins
- 1/4 cup currants
- 1/4 cup chopped dried apricots
- zest and juice from 1 orange
- zest and juice from 1 lemon
- zest and juice from 1 lime
- 1 tbsp chopped crystallized ginger optional
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp allspice
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp cloves
For Stage 2:
- 1 1/2 cups fresh whole wheat bread crumbs about 3 slices
- 1 cup whole wheat pastry flour
- 1 cup prunes
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4-1/2 non-dairy milk
- Combine all Stage 1 ingredients in a quart mason jar or other container with a lid. Let sit 24 hours. If you need it to sit longer, just place it in the refrigerator.
- Combine all Stage 2 ingredients in a mixing bowl, except the non-dairy milk. Pour in Stage 1 mixture and thoroughly combine. If the batter seems dry, add some non-dairy milk until the consistency is like cake batter.
- Pour the batter into a bowl that will fit in a steamer, whether it be on the stove, in an electric pressure cooker, or in the oven. Cover with foil and secure with a tight fitting lid.
- Place the covered bowl in the steamer and fill with water 2/3 up the side of the bowl. Steam for 4-5 hours at a low simmer, or 1 hour in a pressure cooker, or until none of the pudding looks gooey. Cool completely.
- Store in a cool place for at least 2 weeks. When ready to serve, steam again for 2 hours (or 1/2 hour in a pressure cooker). Let sit 1/2 hour before serving.
- To serve, run a knife around the edge of the pudding and invert onto a serving dish. Sprinkle with powdered sugar and serve with a caramel sauce or non-dairy ice cream, if desired.