How to make THE BEST EVER Vegan Christmas Pudding which is spiced, moist and filled with all the flavour of Christmas! Topped with a whipped brandy cream, this is the ultimate festive dessert which is sure to have your guests WOWED, especially if you conceal the silver sixpence!
Ingredients for the pudding
- 220g of mixed fruit
- 40g of glacé cherries
- 400g of dried cranberries
- 100g of figs (chopped)
- 100g of pitted dates (chopped)
- 1 tablespoon of almond extract
- 120ml of brandy (or orange juice)
- 100g of trex (see notes)
- 80g of light brown sugar
- Zest of 1 large orange
- 90g of plain / all purpose flour
- 1/2 teaspoon of baking powder
- 1 teaspoon of ground mixed spice
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1 tablespoon of black treacle
- 40g of breadcrumbs
- 50g of mixed peel
Ingredients for the brandy cream
- 200ml of dairy-free whipping / double cream
- 3 teaspoons of brandy
Method (christmas pudding)
- Grease a 1 litre pudding basin with dairy-free butter and place a circle of grease-proof paper to the bottom of the basin, this will prevent the top of the pudding sticking to the dish.
- In a bowl, combine the mixed fruit, cherries, cranberries, dates, figs and almond extract with the alcohol (or orange juice) and leave to soak for 3 hours, stirring occasionally, to allow the fruit to soften. Alternatively this can be covered with a tea towel and allowed to soak overnight.
- In a large sized mixing bowl, cream together the trex with the sugar and orange zest using a wooden spoon or spatula.
- Sift in the flour, baking powder, spices, stir to combine.
- Add in the black treacle, breadcrumbs and mixed peel and all of the soaked fruit along with any liquid. Mix to combine.
- Transfer the mixture into the pudding basin, making sure its compact, pushing it down with a spoon. Smooth the top of the mixture. Before you’re ready to cook, insert the sixpence.
- Place a circle of grease-proof paper on top then cover the entire top of the pudding with a few layers of foil. Double up to make it thicker to allow to pudding to expand. Tie string around the basin to prevent any water from entering the pudding (this can ruin the dessert). You want to make sure it’s tight. Its helpful to make a loop of string to use as a little handle to easily lift the pudding out of the pan once ready.
- Place a trivet or star shaped cookie cutter in the bottom of a large saucepan, you want it large enough for the basin to fit snugly at the bottom. Carefully stand the pudding basin on the cutter or trivet. Carefully pour boiling water into the pan so it comes about halfway up the basin, making sure not to splash any water on the basin. You want to make sure the water doesn’t come close to or touch the foil as it may seep into the pudding.
- Bring the water to a boil, then immediately reduce to a simmer and cover the pan with a lid and allow the pudding to steam. If the lid to your pan doesn’t fit on tightly, it’s not ideal as you need to keep the steam in to cook the pudding. Steam the christmas pudding for 4 hours, checking occasionally to see if the water needs topping up.
- Once cooked, carefully lift the pudding out of the pan, cut away the string and remove the foil and grease-proof paper. Allow this to cool for 20 minutes before running a knife around the edges of the basin. Place a plate or serving place on-top of the pudding and flip it, remove the dish. This can be cut into slices and served right away or serve with some delicious brandy cream.
Method (brandy cream)
- In a stand mixer, whip up some dairy-free whipping or double cream to soft peaks then whip in some brandy. You want to use a good quality vegan cream such as The Coconut Collaborative Double Cream for this so it doesn’t just run off the sides of the pudding.
- Pour the brandy cream over the top of the pudding, using a spoon to help it drip down the edges.
- Serve with a decorative sprig of holly and some edible berries; cranberries are good for this.
- Serve and enjoy! It’s imperative that you let your guests know that there is a coin hidden in the pudding and not to eat the dessert until one lucky person has found it.
To store: Keep the pudding fresh by storing in an air-tight container at room temperature. Store without the cream, add the cream before serving.
Suet alternative: Traditional Christmas pudding contains suet which obviously isn’t vegan as it’s made from the raw hard fat of animal loins and kidneys. A cruelty-free vegan alternative is Vegetable Fat. I used the brand Trex, but soo many brands have their own vegan friendly vegetable fat so make sure to hunt one down! They’re great for baking treats such as this pudding.
Gently heat the pudding in the oven on a low setting to serve warm, great with dairy-free ice-cream or custard.
- Prep Time: Overnight
- Cook Time: 4 hours
- Category: Pudding
- Method: Baking
- Cuisine: British
Keywords: Christmas pudding, christmas baking, vegan christmas pudding