The last time Poppy was featured on VBU!, her blog was called Poppy’s Patisserie. Her smoked tofu carbonara pasta was rather delectable!
Let’s revisit Poppy in her own words, “I have always had a deep connection with animals as far back as I can remember. It probably comes as no surprise, therefore, that I became a strict vegetarian at the age of 6 and became vegan in my late teens. I work as a wildlife hospital supervisor, treating and rehabilitating all kinds of wild animals and I will graduate in 2015 with a degree in Animal Management. I am currently carrying out research into a natural treatment of a disease affecting many wild birds which causes great suffering, yet is much unstudied. I spent much of my teenage years in West Africa working for and with street children and am now a charity trustee for the cause. I write Bunny Kitchen to share vegan recipes, DIY tips, inspirational animal stories and general health resources with a hope of inspiring vegans and non-vegans everywhere and perhaps provoking some curiosity in some to give veganism or even vegetarianism a chance. I love getting creative in the kitchen and giving a home to animals in need. Most of all, I love spending time with my 24 wonderful pets!”
Christmas pudding is one of those classic’s that people either love or hate, I love it. I also love keeping tradition going and for me my Christmas table is incomplete without the rich fruit pudding, even if I am the only one to eat it!
Traditionally made with eggs, white flour, sugar and alcohol; this version is so full of fruity, spiced flavour that no one will know that it is vegan, gluten free, alcohol free and refined sugar free. Why not make this version so that any of your guests can try it whether they have food allergies or preferences or avoid alcohol.
This recipe will be published in a new ebook, A Very British Christmas Cook Book, by insurance giant LV= and it is great that it will feature my vegan and gluten free recipe alongside standard recipes, hopefully leading some curious minds to check out what veganism is all about!
Ingredients: Makes a 1 pint pudding, serving 6
- 100g carrot
- 30g refined coconut oil (or vegan margarine)
- 50g maple syrup
- 25g dark brown sugar or coconut sugar
- Grated zest and juice of 1 lemon
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 85g ground almonds
- 1/2 tsp xanthan gum
- 150g dried mixed fruit
- 50g chopped dates
- 50g glace cherries
- Add the carrot to a food processor and whizz until fine. Add the margarine or coconut oil. maple syrup, sugar and lemon zest and juice and process until combined.
- Transfer to a medium sauce pan and heat slowly until melted and the carrot has started to soften.
- Add the dry ingredients and fruit to the pan and stir until well combined.
- Pack the mixture into a greased 1 pint pudding basin, pressing it down firmly with a spoon. Cover with a layer of pleated greaseproof paper or foil and tie with string or an elastic band to prevent steam getting in to the pudding.
- Place the basin into a deep pan and pour in boiling water to come two thirds of the way up the sides of the basin. Boil steadily for 3 hours, topping up the water to make sure the pan doesn’t boil dry.
- Invert on to a plate and serve with vegan custard or cream.
Very low in sodium
High in manganese
Very high in vitamin A
Very high in vitamin C