On Christmas day we had a vegan and a non Christmas pudding eater to lunch. So to make it easier on myself I decided to try a pudding which would appeal to both.
Jus Rol pastry
For the Sponge
100g plain flour
25g ground almonds
50g caster sugar
1tsp baking powder
110ml water
70g veg oil
1/2 tsp almond essence
For the Cranberry Jam
375g cranberries
150g caster sugar
zest and juice of 1 orange
1/2 tsp ground cinammon
To decorate
icing sugar
flaked almonds
orange juice and zest
Place the rolled out pastry in a greased tart tin, pressing it into the corners/edges. Put some grease proof paper onto of the pastry and fill with baking beans. Pop into an oven preheated at 180 degrees C (fan assisted) 200 degrees C (normal oven) for 15mins or until golden brown.
Remove the greaseproof paper for an extra 5 minutes to crisp up the pastry.
Meanwhile make the cranberry jam by placing all the ingredients into a large saucepan and simmering until thick. Taste and add sugar if necessary.
One the pastry is cooked spread the cranberry jam ontop.
In a separate bowl place all the ingredients for the sponge and and mix together well.
Dollop the sponge mixture onto the jam and spread evenly.
Bake for 20-25mins in the preheated oven at 180/200 degrees C.
Once the tart has cooled a little turn it out onto a wire rack and make up the icing by mixing a very small amount of icing sugar with the juice of an orange until it comes to a drizzling consistency.
Drizzle the icing over the tart in horizontal and vertical lines. Sprinkle over some flaked almonds and orange zest to decorate.
In a seperate bowl mix the
