Ingredients:
- Agar-agar-based vegetarian/vegan jelly crystals (raspberry-flavoured works especially well) (better texture and faster setting than gelatine-based crystals)
- Ginger — crystallized/glace/stem-in-syrup (this is a flexible recipe, and if you go for stem ginger, you can stir the syrup into the liquid for dissolving the jelly crystals)
- Glace cherries
- Dried mixed fruit (currants, raisins, candied peel, what-have-you — you might want to soak them overnight in fruit juice to soften them up a bit, but then again, they’ll be in a fairly liquid environment once they’re mixed into the pudding)
- Tinned pineapple chunks in fruit juice (optional but tasty, and you can add the juice to the jelly-dissolving liquid as well)
- Crystallized angelica if you can get it, but for whatever reason it’s become extremely rare over the past couple of decades
Procedure (to be carried out on Christmas Eve):
- Put the Festival Of Nine Lessons And Carols from King’s College, Cambridge on the radio.
- In a bowl large enough to hold all the ingredients, place the ginger, cherries, mixed fruit (drained if soaked), pineapple chunks and angelica (if using), and stir until well mixed.
- Place the jelly crystals (and the drained-off juice/syrup, if they’re a factor) in a jug and make up the jelly to double or triple strength with hot water.
- Allow the liquid jelly mixture to cool just enough to not break the bowl from thermal shock, then pour it over the mixed fruity ingredients and stir until well combined — you will have to work very quickly here, because I’m really not joking about how fast agar-agar-based jelly sets!
- Once everything’s mixed, put the bowl in the fridge and leave to cool and set overnight.
- Fish it out after the main bit of Christmas dinner and eat with Cornish clotted cream.
- If there’s any jelly pud left over, it’ll keep covered in the fridge for a couple of weeks (if!).
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Ok, that’s the recipe out of the way, now for the backstory!
This recipe is a long-standing family tradition — as in, 55+ years and counting. My late paternal grandmother found the recipe in (I believe) the Radio Times when my dad was quite young, and he’s been making it at Christmas ever since. He started making it with the vegetarian jelly crystals (usually strawberry or raspberry flavour, but any flavour should work) when he met my mum (near-lifelong vegetarian), and that aspect of the tradition has been present ever since. I wasn’t really able to appreciate this recipe in years gone by (Autistic taste-related sensitivities are weird and occasionally a pain in the bum), but now I’m firmly of the opinion that it’s not really Christmas without Dad’s jelly pud ^^
This recipe should be a good alternative option for folks who are vegetarian, vegan or who simply don’t like the traditional heavy cake-y Christmas pudding.
Eat hearty, folks! 😀