Gingerbread and Marmalade Christmas Pudding

In the kitchen

Gingerbread and Marmalade Christmas Pudding

Gingerbread Christmas pudding topped with Marmalade

Course: Dessert

Suitable for: Vegan, Vegetarian

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

1. Prep

   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.

3. Syrup

   ​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.​

4. Dry Ingredients

   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.

6. To Serve

   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.