Christmas Plum Pudding With Brandied Cider Sauce

Christmas Plum Pudding With Brandied Cider Sauce veganized
1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup vegan butter or margarine, at room temperature
4 egg white substitutes
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (recipe follows)
Vegan vanilla ice cream (optional)

1. Lightly grease a 1 1/2-quart steamed-pudding mold or casserole; set aside. Stir together the flour, orange rind, cinnamon, baking powder, ginger and cloves in a medium bowl.

2. Beat brown sugar and butter together in a large bowl on medium speed until light and fluffy, scraping side of bowl often. Add egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

3. Spoon batter evenly into the prepared mold. Cover mold with foil. Tie foil in place with string.

4. Place mold on a rack in a Dutch oven. Carefully pour boiling water into the Dutch oven until the water is halfway up the side of the mold.

5. Cook, covered, over low heat 2 to 2 1/2 hours or until a toothpick inserted in center comes out clean.

6. Place mold upright on a wire rack and let stand 10 minutes.

7. Using a narrow metal spatula, loosen side of plum pudding from mold, then invert pudding onto a serving plate.

8. Serve warm with Brandied Cider Sauce; top with vanilla ice cream, if desired. (Can be made ahead. Cover pudding with foil and refrigerate up to 1 week. To reheat: Steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce
3/4 cup apple cider or apple juice
1/4 cup firmly packed light brown sugar
1 tablespoon cornstarch
2 tablespoons brandy or apple juice
1 teaspoon vegan butter or margarine

Whisk together apple cider, brown sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking constantly. Cook 2 minutes or until thickened, whisking constantly. Remove from heat; stir in brandy and butter. Makes about 3/4 cup.

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Figgy Pudding

Figgy Pudding
1/2 cup (1 stick) butter, at room temperature
2 egg substitutes
1 cup molasses
2 cups dried figs (about 1 pound), stems removed, chopped fine
1/2 teaspoon grated lemon peel
1 cup vegan buttermilk
1/2 cup walnuts, chopped
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Garnish: vegan whipped cream

In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated.
Grease and flour and 8 by 4-inch souffle dish and pour in the batter. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean. Spoon the pudding out onto plates or cut it into wedges. Garnish with the whipped cream.

Figgy Pudding with Custard Sauce
1/2 cup vegan butter
1/2 cup vegetable shortening
1 cup sugar
3 egg substitutes
1 cup plant milk
2 tablespoons rum extract (or flavored extract of your choice)
1 apple, peeled and cored and finely chopped
1 pound dried figs, ground or finely chopped
Grated peel of 1 lemon and 1 orange
1 cup chopped nuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups dried bread crumbs
2 teaspoons baking powder
3 egg white substitutes
Custard Sauce (recipe follows)
vegan whipped cream

1. Preheat oven to 325F. Generously grease an oven 2-quart bowl or mold; set aside.
2. Cream together butter and shortening. Gradually add sugar, egg substitutes, milk, extract, apple, figs, lemon and orange peel. Add next 6 ingredients, mixing well. Fold egg substitutes into mixture.
3. Pour into prepared bowl or mold and place into large shallow pan and place on middle rack in oven. Fill the shallow pan half-full with boiling water and slowly steam pudding in oven at 325F (160C) for 4 hours, replacing water as needed.

Custard Sauce:
2 cups plant milk
1 egg substitute
3/4 cups granulated sugar
1 tablespoon water
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 tablespoon vegan butter

1. In saucepan, scald milk and allow to cool.
2. Mix together remaining ingredients, except for butter. Add to cooled milk. Cook over low heat until thickened. Remove from heat and stir in butter, mixing well.
3. Serve pudding warm with custard sauce or sweetened whipped cream. Store unused portions in refrigerator.

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