De­li­ciously Christ­mas

Ella Mills, pi­o­neer of the award-win­ning blog De­li­ciously Ella, shows how to make a lighter ver­sion of a fes­tive favourite, com­plete with vanilla cashew cus­tard

Hertfordshire Life - - CONTENTS -

Fes­tive pud by De­li­ciously Ella

In­gre­di­ents (Serves 8)

FOR THE CHRIST­MAS PUD­DING 50g halved dried cran­ber­ries (¼ cup) 50g quar­tered dried apri­cots (¼ cup) 50g raisins (¼ cup)

50g sul­tanas (¼ cup)

75g pit­ted chopped med­jool dates (½ cup)

1 ap­ple cored and chopped into 1cm cubes (100g)

1 ½ tbsp milled flaxseed mixed with 3 tbsp of wa­ter

50g buck­wheat flour (⅓ cup) 150g al­mond flour (1 cup)

100g chopped mixed nuts (1 cup) The zest and juice of a small orange (200g)

3 tbsp date syrup

2 tbsp maple syrup

2 tbsp co­conut sugar

1 tsp ground ginger

2 tsp ground cin­na­mon

1 tsp ground or grated nut­meg

1 tsp vanilla pow­der


50g raw cashews (1 cup) 125-190ml wa­ter (½-¾ cup) 2 tbsp maple syrup

1 tsp vanilla pow­der


Start by soak­ing the cashews in a bowl of wa­ter for two-three hours, mak­ing sure they’re com­pletely cov­ered. In a sep­a­rate bowl, soak the flaxseed with the wa­ter for about 10 min­utes so it starts to thicken.

Then make the pud­ding by mix­ing all the in­gre­di­ents to­gether in a large bowl. Line a sep­a­rate 1 litre glass pud­ding bowl with bak­ing pa­per. Spoon the mix­ture into the lined bowl, place the bak­ing pa­per over the top and then tie a piece of string around it so that the pa­per stays on top of the bowl like a hat.

Put the bowl in­side a wide pan and fill the pan with boil­ing wa­ter half way up the bowl. Cover with a lid, bring to a medium heat and sim­mer the pud­ding for two hours. Make sure that the wa­ter doesn’t evap­o­rate as it might burn the pud­ding and crack your bowl, so check on it ev­ery half hour.

Whilst the pud­ding is cook­ing, make the vanilla cashew cus­tard. Blend the cashews in a blender with the vanilla, maple syrup and half of the wa­ter. Add the rest grad­u­ally to get the de­sired thick­ness and taste. Blend for around five min­utes or un­til com­pletely smooth.

Then pour the cus­tard into a pan and gently heat un­til it is warmed and slightly runny.

Once the pud­ding has fin­ished cook­ing, place an up­side down serv­ing plate on top of the bowl and flip to re­move the pud­ding. Leave it to stand for about 10 min­utes be­fore driz­zling on the de­li­cious vanilla cashew cus­tard. The pud­ding can be kept in the fridge for up to five days, and can be en­joyed warm or cold. Ella’s new book, De­li­ciously Ella: The Plant-Based Cook­book, is out now and you can find more of her recipes at de­li­cious­

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.