Friday, 30 December 2011


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

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