Vegan Christmas Pudding

5 from 6 votes

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. It’s rich, moist, easy to make, and works perfectly as a gluten-free option too.

Prep Time20

Cook Time4 30

Resting Time1

Total Time1 4 50

Course: Baking, Dessert

Cuisine: british, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 344kcal

Author: Anjali Shah

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.

Video

https://youtu.be/e-6udaTQCfw

Notes

Keep an eye on the water level while it’s steaming. I learned this the hard way one year when I forgot to top up the pot, and the pudding turned out dry instead of moist and rich. Now, I always make sure there’s enough water in the pot, and it makes all the difference, it’s the key to a perfectly steamed, delicious pudding.
I always use a kitchen scale to measure ingredients for the best results. It helps ensure the pudding stays moist and perfect, even if I switch up the flour or dried fruit.
Even though this pudding is rich and moist, I test it just like a regular cake. When a toothpick inserted into the center comes out clean, I know it’s ready
Unlike traditional plum pudding, this recipe doesn’t need weeks to sit and develop flavor. It’s delicious and ready to enjoy as soon as it’s made

Nutrition