Vegan Christmas Pudding

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I love making this vegan Christmas pudding as a dairy and egg-free twist on the traditional British dessert! It’s a steamed, sticky cake packed with boozy fruit and warming spices. This moist pudding is so easy to make, and works perfectly as a gluten-free option too.

I created this recipe after being inspired by a trip to the UK, where I fell in love with traditional British desserts. It reminded me of the flavors in this vegan fruit cake another delicious traditional cake I tried during that trip.

In my version of Christmas pudding, I decided to swap the traditional suet for coconut oil and the eggs for aquafaba. It felt like a fun challenge to reimagine a classic dessert while keeping it plant-based. The result? A sweet, sticky, and totally irresistible Christmas treat that I’m so proud to serve alongside my vegan turkey roast.

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🥘 Ingredients

Don’t worry about the long list of ingredients, my Christmas pudding without eggs is actually much easier to make than it looks. Here’s everything I use to put it together:

Dried Mixed Fruits: I love using a mix of raisins, cranberries, cherries, and apricots for the perfect balance of sweet and tart flavors. Chopping them into small pieces helps them blend beautifully into the pudding.

Coconut Oil: Instead of traditional suet, I use coconut oil to keep the pudding rich and moist.

Brandy: A splash of brandy really enhances the flavor of the fruits and spices.

Molasses: Molasses gives the pudding its classic dark color and deep, bold flavor. It’s one of those ingredients that makes this dessert so special.

Spices: Ginger, cinnamon, nutmeg, and mixed spice are my go-to for adding that warm holiday flavor.

Aquafaba: Aquafaba is the liquid from a can of chickpeas. It’s a great replacement for eggs and provides structure for this vegan figgy pudding recipe.

Swaps

Nuts: If I don’t have almonds, I like to swap them with walnuts, they add the same great crunch and flavor.

Alcohol: Rum is a great alternative to brandy if that’s what I have on hand.

Molasses: I love using molasses for its bold flavor, but black treacle works just as well if that’s what you have.

Almond Milk: Any plant-based milk works beautifully in this recipe. I often use almond milk, but soy or oat milk are great too!

Gluten-Free Flour: I use Bob’s Red Mill’s 1:1 Gluten-Free Baking Flour because it gives the perfect texture. If you’re not gluten-free, plain flour works just as well.

🍮 How To Make

Now comes the fun part, making my vegan English pudding! Trust me, it’s easier than you might think, and I’ll guide you every step of the way with simple instructions and photos.

Soak Fruit: I start by combining the lemon and orange zest, almonds, dried fruit, cranberries, and dates in a large bowl. Then, I pour in the brandy, mix it all together with a wooden spoon, cover it, and let the fruit soak for 24 hours in a cool, dark spot, stirring occasionally to ensure everything is evenly coated.

Add Apple The Next Day: The next day, after the fruit has soaked for 24 hours, I stir in the grated apple to add extra sweetness and moisture.

Combine Wet Ingredients: In another large mixing bowl, I whisk together the melted coconut oil, molasses, aquafaba, and almond milk until well combined.

Mix: I add the remaining ingredients to the bowl with the oil mixture, then pour in the soaked fruit along with all the juices. I mix everything together until it’s well combined and evenly distributed.

Grease Tin & Prepare Pudding Basin: I grease a pudding tin and cut a small piece of parchment paper to place on top of the pudding mixture to prevent sticking. Then, I transfer the pudding mixture into the prepared tin and seal it with the lid. If the tin doesn’t have a lid, I make one by covering it with a sheet of parchment paper and two layers of foil, securing it tightly with baking twine.

Steam Pudding Batter: I place the pudding tin at the bottom of a large saucepan or stockpot, making sure it’s resting on a trivet, small plate, or saucers so it doesn’t touch the bottom of the pot. Then, I pour in enough boiling water to reach halfway up the sides of the tin and bring it to a gentle simmer. I cover the pot with a lid and let the pudding steam for 4 1/2 hours, checking occasionally to add more boiling water if needed.

Remove Pudding: Once the steaming time is up, I carefully remove the lid from the pot and take out the gluten-free figgy pudding. I let it cool for a little while before removing the lid from the pudding tin.

Flip Pudding: Once the fruit pudding has cooled to room temperature, I place a plate on top of the tin and carefully flip it over to release the pudding onto the plate. It always feels so satisfying to see it come out perfectly!

I love enjoying this traditional pudding either hot or cold, topped with vegan custard or a dollop of whipped coconut cream. It’s the perfect festive treat to share with family and friends!

Note On Flaming The Pudding: Traditionally, Christmas pudding is flambéed right before serving as the alcohol is poured over the cake and then set ablaze! But that’s not necessary (and can be kind of difficult to do at home), so my version doesn’t require that step!

📖 Variations

I love how this Christmas pudding is packed with rich, festive flavors, and the best part is how easy it is to make your own.

Alcohol-Free Option: If I want to skip the alcohol, I substitute the brandy with apple or orange juice. Just keep in mind, without alcohol, the pudding won’t last as long.

Whipped Coconut Cream: I whip chilled 1 can coconut cream with 2-3 tbsp of powdered sugar until it’s thick and creamy. It’s an easy and delicious topping that pairs perfectly with the pudding.

🍽 Serving Suggestions

This Christmas pudding is a rich, festive dessert that’s sure to be the star of your holiday table. These are my favorite pairs:

Mains: Oh, I can’t tell you how much I love serving this pudding after enjoying my vegan Wellington and eggless sweet potato casserole It’s the perfect way to end a holiday meal.

Keep it simple: Sometimes, I just top the pudding with my favorite vegan ice cream. It’s simple, quick, and always a crowd-pleaser.

Drinks: You probably already know how much I love my vegan coquito recipe, so I’d highly recommend pairing it with this pudding. I know it might sound like an unexpected combo, but trust me, it’s absolutely delicious together.

🧊 Storage Directions

Refrigeration: I store any leftover pudding in an airtight container in the fridge, where it stays fresh for up to a week.

Freezing: If I want to keep it longer, I wrap the pudding tightly in plastic wrap and foil, then freeze it. It lasts up to 3 months and reheats beautifully.

Reheating: To warm it up, I steam the pudding gently for about 20-30 minutes, or microwave individual slices for 30 seconds to a minute. It tastes just as good as the day it was made.

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🎄 More Vegan Christmas Recipes!

• Vegan Mincemeat
• Vegan Oatmeal Chocolate Chip Cookies
• Vegan Turkey
• Puff Pastry Christmas Tree (comes with a vegan option!)
• Vegan French Toast Casserole
• Gluten Free Cornbread Stuffing
• Vegan Fruit Cake
• Ginger Snap Cookies Recipe
• Vegan Dinner Rolls

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