Best Vegan Christmas Pudding (with allergy options too!)

Every year it is my intention to bring you a Christmas Pudding recipe BUT before I know it Christmas is almost here, I make my pud but then the only photo I have is from the big day itself… which is of course too late!

Last weekend Christmas pudding happened to pop into my head and then I wondered when ‘Stir Up Sunday‘ was (usually I miss that too!) - it happened to be the next weekend - in six days time as I write this, yay!

So you have a few days to get your ingredients in and join me on Stir Up Sunday to make your very own pud AND make a wish - it’s the day wishes are said to come true! You can of course make your pudding any time before Christmas ;-)

Stir Up Sunday is the last Sunday before the first Sunday in advent and if you are interested you can read more of it’s origins here.

I made this recipe last year and the pic below is from last Christmas. You’ll have to forgive the fact it’s not the best photo… we were all full flow in Christmas mode, the lighting was bad (no good daylight!) and there was a table of hungry people eagerly waiting to eat it!

I also added some allergy options to the recipe (that I have also experimented with in the past) so that the recipe caters for as many people as possible… other than the crazy Christmas Pudding haters! ;-)

I’ll let you into a secret, for most of my life until I reached my 30’s (maybe it coincided with going vegan- not sure) I didn’t like dried fruits so I never ate Christmas pudding and mince pies…. wow, I was missing out on so much! But not any more!

For more Christmas pudding inspired ideas check out the links below the recipe…. you can have pudding for breakfast dessert and snacks.

Enjoy… let me know if you make it and tag me on instagram

Best Vegan Christmas Pudding

Serves approx 6 people.

With options for: gluten free, alcohol free, palm oil free, refined sugar free.

• 1/2 cup plain flour (also works with oat flour or gluten-free flour blends)

• 1 tsp ground nutmeg

• 1 tsp mixed spice

• 1 tsp cinnamon

• 1/2 tsp salt

• 1/3 cup soft brown sugar or coconut sugar

• 2/3 cup breadcrumbs (use gluten-free if preferred)

• 1/2 cup vegan suet*

• 2 tsp baking powder

• 1 ½ tbsp black treacle or blackstrap molasses

• 1/3 cup of liquid - this can be plant milk, juice, gingerbeer, stout, ale, sherry, brandy or rum

• zest and juice of one orange

• 1 medium apple - finely grated/pureed (I have also added grated carrot before but that is not traditional!)

• 2 cups mixed dried fruit of choice - sultanas, raisins, currants, mixed peel, cherries, apricots (optionally you can also soak the fruit in alcohol of choice for up to a week before).

• 1/2 cup chopped dates

Method

Sift the flour with spices, salt and baking powder into a large mixing bowl.

Add all the other ingredients and mix well to a soft dropping consistency.

Grease a 2-pint basin well and fill with the mixture leaving about 1 inch free from the top to allow for rising. Cover with a circle of greaseproof paper that slightly runs up the inside of the rim and then aluminium foil over that wrapping it tightly over the edge, secure tightly with string round the outside of the bowl (basically just make sure its well sealed as it's steaming). I then make a string 'handle' by tying to opposite sides the perimeter string to that it is easy to lift out of the saucepan afterwards.

Place a small object - like a saucer - in the bottom of the saucepan and place the bowl on top (so it doesn't directly touch the base) and pour in boiling water halfway up the sides of the basin. Simmer gently for 4-5 hours, topping up the water as necessary.

Once cooked (peep under the foil/parchment and a toothpick should come away clean) the pudding can be kept cold until needed fully wrapped. It will keep for a month (if alcohol-free) or up to 6 months if it contains alcohol since alcohol acts as a preservative. If you want to keep an alcohol free pudding for longer you can also freeze it.

Steam or microwave until warmed through to serve. (steam for up to an hour from room temperature in a saucepan to heat through)

Serve with vegan custard or ice cream, whipped coconut cream or vegan single cream.

* As suet contains palm oil you may prefer to substitute the vegan suet for coconut oil - I have tried this and it works well (this is also a useful recipe resource). I have also read that cocoa butter can be used (but I have not tried this). Measure the oil as half a cup in liquid form.

Other vegan Christmas Pudding recipes that inspired me:

• https://avirtualvegan.com/ultimate-vegan-christmas-pudding/

• https://www.bbcgoodfood.com/recipes/vegan-christmas-pudding

• https://www.thevegspace.co.uk/recipe-the-ultimate-vegan-christmas-pudding/

• https://www.vegansociety.com/resources/recipes/special-occasions/christmas-pudding

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Here are some other Christmas Pudding creations from my recipe archives, if you fancy giving them a go!

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Quick Xmas Pudding For One!

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Mini Xmas Pud Porridge... in just 3 mins!

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Mini No-Bake Xmas Puds!

If you feel inspired this festive season... grab a digital bundle featuring my best selling 'Ultimate Bliss Ball Guide' AND 2 x Christmas Recipe Cards for just £5!

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