A soft and fluffy gingerbread pudding topped with a gooey homemade caramel sauce. This vegan gingerbread steamed pudding will quickly become a family favourite, especially for the Holidays.
This recipe has been made in collaboration with AEG UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Gingerbread Steamed Pudding
This gingerbread pudding is moist, sweet, spice and delectable. It has the gorgeous spices of gingerbread but in a glorious pudding form! The pudding is steamed in the oven then drenched in a luscious homemade caramel sauce, which soaks into the pudding creating the most delicious festive dessert.
There is something ultra comforting about this gingerbread steamed pudding. A gorgeous combination of ginger, mixed spice, cinnamon and black treacle in a delicious batter with a sweet caramel sauce keeping everything moist. The pudding is lovely on it’s own or go all out and serve it with dairy-free custard, ice cream, a swirl of vegan whipped cream or gingerbread biscuits.
Looking for more steamed puddings? Check out my AMAZING Vegan Christmas Pudding! A must make for the festive season.
What is a gingerbread steamed pudding?
Gingerbread pudding a typical and traditional English Christmas “pudding,” which means it is a dense, extra moist cake. Steamed pudding gets its name from the cooking method that is used to make it. The batter is poured in-to a heat-proof bowl and cooked by steaming. It takes quite a bit of time (this recipe will take you approximately 2 – 3 hours), but the finished product is well worth the wait! It’s perfectly textured and flavoursome!
Puddings can be steamed in a basin in a saucepan with water and lid, or you can steam in your oven. I steamed this pudding to perfection in my AEG Combination oven using the full steam setting. This helps to lock in moisture and keeps the pudding super moist while cooking.
Why you’ll love this dessert:
If you love gingerbread, you are going to fall in love with this pudding. It tastes like a gingerbread cookie in pudding form.. it’s actually unbelievable!
- All the flavours of gingerbread in a pudding!
- Vegan friendly.
- Decorated with gingerbread men!
- Topped with a delicious homemade vegan caramel sauce.
- Super moist!!!
- Perfect Christmas showstopper!
- Perfectly spiced.
- Tastes just like Christmas!
- Great ‘make ahead’ dessert.
- Great for storing.
- Can be re-heated for a warming festive dessert.
- Easy to make.
What you need to make a gingerbread steamed pudding:
There’s a few simple tools you’ll need in order to make this pudding. I have attached links below so you can shop any tools you don’t have and get prepared for a delicious baking sesh!
- Mixing bowls
- Heat proof basin / pudding dish
- Measuring spoons
- Weighing scales
- Tin foil / aluminum foil
- Grease proof paper
Ingredients you’ll need:
- Dairy-free milk – Soya milk works best. You can use any dairy-free milk including almond, oat or cashew.
- Apple cider vinegar
- Dairy-free butter – Make sure the butter is cold / chilled.
- Caster sugar
- Light brown sugar
- Black treacle – A great alternative is black strap molasses.
- Self-raising flour
- Bread crumbs
- Ground ginger
- Ground cinnamon
- Ground mixed spice
- Cornflour (cornstarch)
- Bicarbonate of soda
- Coconut cream – Use the thick white cream from a can of coconut milk.
- Icing sugar.
- Vegan gingerbread man biscuits (homemade or store bought)
How to make a gingerbread steamed pudding
Here is how to make the most delicious and unbelievably vegan gingerbread pudding! Don’t forget, you can find the full written recipe including ingredients list in the recipe card at the bottom of the page.
Grease a basin dish and set aside. Whisk milk with vinegar and allow to curdle into a vegan buttermilk. Melt the butter, sugars and treacle in a saucepan. Remove from the heat and add in all of the ingredients! Mix to combine.
- Pour into basin
Pour the batter into the prepared grease basin and level out with the back of a spoon. Cover with grease proof paper and tin foil.
Steam the pudding in the oven (with steam function) for approximately 2 hours. Remove from the oven, allow to cool. Turn out on a serving plate or cake stand.
- Caramel sauce
Mix the ingredients of the caramel in a saucepan. Allow to cool. Pour over the top of the pudding.
Serve the pudding with some homemade / store bought gingerbread man biscuits and with a dusting of snow on top (icing sugar). Slice and tuck in!!
Top tips for making a vegan gingerbread steamed pudding:
- Be sure to read the recipe carefully to not miss any important steps!
- If you don’t fancy the caramel sauce, you can always serve the pudding with a toffee sauce or brandy cream.
- Use light brown sugar for rich, chewy caramel flavour. Alternatively use dark brown sugar to bring out the flavour even more!
- No treacle? Swap for black strap molasses.
- Make sure your basin is oven proof. If you’re steaming using the hob method, check out my method here.
- If your oven doesn’t have a steam setting, you can steam the pudding by adding a heat proof / oven proof bowl with water in your oven. This creates a humid atmosphere. While the pudding bakes/ cooks it will take in the moisture from the steam. Just keep topping up the water in the bowl.
- Grease the basin well to prevent the pudding sticking in the dish when serving.
- It’s handy to place a round of grease proof paper at the bottom of the basin before pouring in the batter. This is an extra protective step to making sure the pudding doesn’t stick.
- Store the pudding in an air tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Any leftovers can be stored in the fridge for up to 2-3 days.