Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan. one of my favorites . This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:

1. You need 350 g of mixed dried fruit - raisins, currants, sultanas, cherries
2. It’s 100 g of medjool dates, pitted
3. It’s 3 tbsp of Brandy
4. You need 150 g of gluten-free breadcrumbs
5. You need 120 g of dark brown sugar
6. It’s 55 g of gluten-free flour
7. It’s 3 tbsp of cornflour / cornstarch
8. Prepare 3 tbsp of cocoa powder
9. Prepare 2 tsp of baking powder
10. It’s 1/2 tsp of ground cinnamon
11. You need 1/2 tsp of Sweet Mixed Spice for baking
12. You need 1/4 tsp of xanthan gum
13. Prepare 2 of oranges, zested and juiced (100ml juice)
14. You need 80 ml of water
15. Prepare 60 ml of olive oil
16. Prepare 4 tbsp of Cointrea
17. It’s 1 tsp of orange extract / flavouring
18. It’s 100 g of choc chips such as Enjoy Life or Moo Free brands

Step to make Vickys Chocolate Orange Christmas Pudding, GF DF EF SF NF Vegan:

1. Soak the dried fruit and chopped dates in the Brandy the night before making the pudding
2. Grease a 2 pint / 1.2 litre pudding basin with some olive oil and cut a circle of parchment paper to line the bottom
3. Mix together the breadcrumbs, sugar, flour, cornflour, cocoa powder, baking powder, xanthan gum and spices together in a mixing bowl
4. Stir in the orange juice and orange zest, water, olive oil, Cointrea and orange extract
5. Fold in the soaked fruit and the chocolate chips
6. Pour the mixture into the pudding basin
7. Cut another circle of parchment paper to fit the top of the basin like a lid
8. Cover with foil, making sure its scrunched tight around the top of the bowl
9. 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
10. Cover the pot and start the water simmering. Leave the pudding in to steam for 3 1/2 hours
11. Remove the basin from the pot and set aside to cool, still covered, for 30 minutes
12. Turn out onto a plate if serving
13. 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
14. Merry Christmas!

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