Gingerbread and Marmalade Christmas Pudding
Gingerbread and Marmalade Christmas Pudding

Gingerbread and Marmalade Christmas Pudding

Gingerbread and Marmalade Christmas Pudding

Gingerbread and Marmalade Christmas Pudding

Gingerbread and Marmalade Christmas Pudding

Gingerbread Christmas pudding topped with Marmalade

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min

Ingredients

Gingerbread and Marmalade Christmas Pudding

  • 150g Marmalade
  • 50g Black Treacle
  • 50g Golden Syrup
  • 50g Dark Brown Sugar
  • 50g Margarine Vegan
  • 6 tbsp Oat Milk (unsweetened)
  • 115g Self-raising Flour
  • 2 tsp Ground Ginger Spice
  • x2 Stem Ginger (drained and finely chopped)
  • 115g Mixed Dried Fruit

Method

Prep

1

Turn on the oven and preheat the to 170°C/gas mark 3

2

Lightly grease either pudding basins or oven-proof ramekins (4 x 175ml).
Evenly spoon the marmalade  into the bottom of each ramekin, then put to the side.

Syrup

3

​Place the treacle, syrup, sugar, margarine and oat milk in a saucepan.

Warm gently on low heat continuously stirring, until it is melted together.

Remove from the heat and set aside to cool for 10 minutes.​

Dry Ingredients

4

Sift the flour and ground ginger into a bowl 

Gradually stir the melted ingredients into a well into the middle, including the stem ginger and dried fruit and mix together.

5

Divide the mixture between each of the ramekins. Pop them on a baking tray into the oven and bake for 30-35 minutes until risen and firm to the touch.

To Serve

6

Let the puddings stand for 10 minutes, then loosen around the edges with a knife and turn out onto a serving plate.

Serve hot with vegan custard or dairy-free cream and always nice to add fresh orange slices.

Yummy so quick and simple and a caramel crunch makes it amazing.

Louise Burton-Payne

Passionate about feeding my body a plant-based vegan food to benefit my health, save the planet and protect animals.

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