The Vegetarian Society | www.vegsoc.org
The Vegetarian Society offers us this rather yummy gingerbread recipe – with a twist!
Try this vegan gingerbread enriched with dried fruit and glacé ginger pieces. It is baked in individual pudding basins or ramekins with orange marmalade at the bottom, and is best served with sliced fresh oranges and custard. This pudding is dairy-free, egg-free, nut-free, vegan
150g of orange marmalade
50g of black treacle
50g of golden syrup
50g of soft dark brown sugar
50g of vegan margarine
6tbsp of unsweetened oat milk
115g of self-raising flour
25g of stem ginger in syrup, drained and finely chopped
115g of mixed dried fruit
Vegan custard or dairy-free cream
1. Preheat the oven to 170°C/gas mark 3.
2. Lightly grease 4 x 175ml pudding basins or oven-proof ramekins. Spoon the marmalade equally into the bottom of each of the ramekins, then set aside.
3. Put the treacle, syrup, sugar, margarine and oat milk in a saucepan. Warm through gently over a low heat, stirring, until it is melted together. Remove from the heat and leave to cool for 10 minutes.
4. Sift the flour and ground ginger into a bowl and make a well in the centre. Gradually stir in the melted ingredients, along with the stem ginger pieces and dried fruit until well mixed together.
5. Divide the mixture between the prepared basins or ramekins then smooth over the tops. Put them on a baking tray and bake for 35-40 minutes until risen and firm to the touch.
6. To serve: Stand the puddings for 10 minutes, then loosen the edges with a knife and invert on to warm serving plates or bowls. Serve hot with fresh orange slices and vegan custard or dairy-free cream.
Oat milk is used in these recipes as it is the closest texture to regular dairy milk, but any plant-based milk will do so long as it’s not a reduced fat variety. The fat in the oat milk helps give a better texture.
For extra ginger flavour, spoon over some syrup from the ginger jar just before serving, or use ginger jam instead of marmalade.
FREEZING AND HEATING INSTRUCTIONS:
Loosen the hot puddings then leave to cool completely in the basins. Turn on to a board and put this in the freezer uncovered to freeze until solid. Once solid, wrap them individually and seal well. Freeze for up to 3 months.
To reheat: Leave in the fridge to defrost in the wrappings overnight. Unwrap and put back into lightly greased tins. Add a little more marmalade if you like. Place on a baking tray and cover with foil. Preheat the oven to 180°C/gas mark 4 and reheat for 15-20 minutes until hot. If the puddings won’t fit back into the tins, you can put them straight on to the baking tray, but make sure it is lined with baking parchment or non-stick silicone sheet.
Alternatively, unwrap and place individual puddings upright in a microwaveable dish. Cook on full power for about 40 seconds, in a 900W microwave, until piping hot.
- The Vegetarian Society has launched a Christmas Club where you can share festive tips, hints and recipes. Sign up a www.vegsoc.org/christmas and there are lots of recipes from spiced iced advent biscuits to parsnip and squash Wellingtons. The Society is also running a series of online cookery classes, such as vegan street food, and vegan classics, to help get you cooking!