Vegan Christmas Pudding
This vegan Christmas pudding is a dairy and egg-free take on a traditional British pudding! It's a steamed and sticky cake with boozy fruit and warming spices. Easy to make, rich, moist, dairy-free and gluten-free!
Servings: 10 servings
Calories: 344kcal
Equipment
Ingredients
- 1½ cups dried mixed fruit
- ½ cup slivered almonds
- 2 oranges (grated zest)
- 1 lemon (grated zest)
- ¼ cup dried cranberries chopped
- ¼ cup dried dates chopped
- ⅓ cup brandy
- 1 apple peeled and grated
- ⅓ cup coconut oil melted
- 4 tbsp molasses
- 3 tbsp aquafaba
- 2 tbsp almond milk
- ¼ cup brown sugar
- 1⅓ cup gluten free flour
- 1⅓ cup almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground ginger
- 1 tsp mixed spice or pumpkin pie spice
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
Instructions
- In a large mixing bowl add the orange and lemon zest, almonds, dried fruit, chopped cranberries, and dates.
- Pour in the brandy, mix well and cover. Leave for 24 hours to absorb the brandy, stir every now and then to ensure the fruit is equally coated.
- After the fruit has sat for 24 hours stir through the grated apple.
- In a separate large mixing bowl whisk the melted coconut oil, molasses, aquafaba, and almond milk.
- Add to that the remaining ingredients along with the soaked fruit and any juices from the bowl.
- Mix until well combined.
- Grease a pudding tin and cut a small circle of parchment paper to place on the base of the tin to stop the top of the pudding from sticking.
- Add the pudding mixture to the prepared tin and seal it with the lid. If the tin doesn’t have a lid cut a circle of parchment paper to cover the pudding and place it on top along with 2 sheets of foil, secure the foil with some baking twine.
- Place the pudding tin into a large pot, resting on a small trivet or plate to lift it off the base of the pot.
- Add enough boiling water to the pot to come halfway up the tin.
- Place a lid on the pot and steam for 4 ½ hours, ensuring the water gently simmers.
- Top the pot up over the time with extra water when needed.
- After the 4½ hours carefully remove the lid from the pot and remove the pudding. Allow it to cool slightly before removing the lid/foil.
- Allow the pudding to come to room temperature before placing a plate on the top and flipping the pudding out.
- Serve either cold or hot with vegan custard, whipped coconut cream or vegan ice-cream.
Notes
- Make sure to keep adding water to the pot during the cooking time so that it doesn’t dry out.
- Pudding can be cooked ahead of time and stored covered in the fridge.
- To make this pudding alcohol free, substitute the brandy for apple juice.
Nutrition
Serving: 1piece | Calories: 344kcal | Carbohydrates: 41g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Sodium: 65mg | Potassium: 345mg | Fiber: 6g | Sugar: 22g