Especially Health Christmas Puddings

Vegan Gluten Free Christmas pudding without added sugar

This is a favourite recipe with family and friends. It contains no flour or added sugar and does not produce the 'distended' feeling usually experienced after eating the Christmas Pudding.

8oz (225g) sultanas (whole)
8oz (225g) sultanas (minced)
8oz (225g) large seeded raisins (minced)
3oz (75g) seeded raisins (whole)
16 Pitted prunes, soaked for 2 days and then minced
8 fl oz (225ml) prune juice (from soaking prunes)
4oz (100g) finely chopped walnuts and almonds
Juice of 1 large orange (and some grated rind if oranges are organically grown and therefore unsprayed)
8oz (225g) ground almonds or freshly ground hazelnuts
4 fl oz (125ml) brandy or whisky if desired
1 tsp of arrowroot or Kuzu, dissolved in about 1 tablespoon of water

Place all the ingredients in a mixing bowl and mix well together. Grease a 2 Œ pint (1.25 litre/6cup) pudding basin and transfer mixture into it. Cover the top with buttered greaseproof paper and an outer covering of foil. Steam gently for 1 hour.

To serve, turn out carefully onto a warm serving dish, decorated with a piece of berried holly, pour a little brandy over the pudding and set alight. Can be accompanied with whipped cream, flavoured with brandy.

NOTE: This pudding has a rich, fruity flavour but if you prefer the traditional spicy flavour of Christmas pudding one teaspoonful of ground mixed spice can be added to the mixture.

FREEZING: This pudding will freeze satisfactorily for six weeks. Allow to thaw gradually and steam for 45 minutes

Still with out added sugar the following more traditional recipe is also a very popular

CHRISTMAS PUDDING (Makes 1 large pudding serves 8 - 10)
8oz/225g cooking dates. 1oz/25g blanched almonds
Œ pint/150ml rum or milk 8oz/225g currants
8 oz/225g Biona organic margarine 4oz/125g sultanas
2 free range eggs (size 3) 4oz/125g 100% wholemeal flour
1 tblsp. molasses 4oz/125g soft fresh breadcrumbs
Grated rind and juice 1 lemon œ tsp grated nutmeg
4oz/125g lexia stoned raisins, chopped œ tsp ground ginger
4oz/125g candied peel 1 oe tsps mixed spice
or 4oz/125g dried apricots washed and chopped

Cut up the cooking dates carefully removing any stones and hard pieces of stem. Heat the dates gently with the milk or rum until mushy. Allow to cool, Cream the margarine and dates in a large mixing bowl, then beat in the eggs, molasses, lemon rind and juice. Add all the remaining ingredients, stirring well to make a soft mixture. Fill a well greased 900ml (2pt) pudding basin. Cover with greased greaseproof paper and piece of foil, tying down well. Steam for four hours. Store in a cool dry place; steam for another three hours before serving.