Dairy-Free Delights
The Venues Collection’s dairy-free desserts have been recognised at the prestigious MIA Award! Our delectable, plant-based treats are recognised for their exceptional taste and quality whilst helping to lower greenhouse gas emissions.
Overall, choosing dairy-free options supports more sustainable food production practices that are kinder to the planet.
Indulge in our award-worthy desserts and experience the delight of dairy-free dining in your home with one of our recipes below.
We’ve also calculated the carbon rating of each recipe using the Foodsteps A-E scale.
Dairy Free Christmas Pudding
Carbon emission rating: B (Low)
Ingredients:
125g dairy-free margarine, plus extra for greasing the bowl and paper
375g dried figs
75ml rum
350g mixed sultanas and raisins
1 large eating apple, peeled, cored and grated
85g light brown soft sugar
85g dark brown soft sugar
100g breadcrumbs
100g self-raising flour
½ tbsp allspice
Step 1
Grease a 2-litre pudding bowl with dairy-free margarine and line the base with a circle of baking parchment. Prepare a large sheet of baking parchment by greasing one side with margarine, then place it margarine-side up on top of a large sheet of foil. Fold a pleat in the middle of both sheets to allow room for expansion during cooking.
Step 2
Chop 125g of the figs and set them aside. Place the remaining figs, dairy-free margarine, and rum into a food processor, and blend until the mixture is mostly smooth. Transfer the mixture to a large mixing bowl. Add the chopped figs, sultanas, raisins, grated apple, both sugars, breadcrumbs, flour, and allspice. Mix well until all ingredients are combined, then spoon the mixture into the prepared pudding bowl.
Step 3
Cover the pudding bowl with the buttered parchment-foil sheet, securing it with string and trimming off any excess. Place the bowl into a large saucepan, ensuring it sits on an upturned saucer or crumpled foil to prevent it from touching the bottom. Fill the pan with boiling water until it reaches halfway up the sides of the pudding bowl. Cover the pan with a lid and simmer for 3 hours, topping up the water as needed to maintain the level. Once cooked, remove the pudding and let it cool. It can be stored in a cool, dry place for up to a year.