Hey there, festive friends!
Are you ready to add something special to your holiday spread? I’ve got a treat just for you.
Today, I’m sharing my delightful vegan Christmas pudding recipe.
It’s rich, spiced, and bursting with flavors that scream holiday cheer.
Plus, it’s completely plant-based, so everyone can enjoy it!
Let’s dive into this festive goodness together!
Suggestions for Ingredient Substitution
For the mixed dried fruits, a combination of raisins, currants, and chopped prunes can be used. This mixture provides similar sweetness and texture while allowing for customization based on personal preferences or availability. Dried cranberries or chopped dried figs can also be included for variety.
The brandy can be replaced with non-alcoholic alternatives such as apple juice or grape juice for those avoiding alcohol. These substitutions will maintain moisture in the pudding while adding subtle fruit flavors. Adjust the liquid quantity slightly if needed to achieve the right consistency.
Coconut sugar can be substituted with regular brown sugar or date sugar. These alternatives offer similar caramel-like flavors and moisture content. Use the same amount as called for in the recipe, adjusting slightly to taste if necessary. For a lower glycemic option, consider using monk fruit sweetener with a small amount of molasses for color and flavor.
| Preparation Time | 15-30 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 195-270 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 130-150 g
Ingredients
For the pudding:
- 3 tbsp aquafaba (whipped until frothy for lightness)
- zest from 1 large orange
- 1/2 cup coconut sugar
- 2 tbsp blackstrap molasses
- 1 tsp allspice (freshly ground for best flavor)
- 1/3 cup all-purpose flour
- 1 medium apple (grated for moisture)
- 2 cups mixed dried fruit
- 1/4 cup plus 2 tbsp coconut oil (melted and cooled slightly)
- 1/3 cup brandy (or orange juice for an alcohol-free version)
- 10 dried apricots
- 10 dried dates
- 3/4 cup breadcrumbs
- 2 tsp baking powder
For assembly and cooking:
- foil
- scissors
- 1 pudding basin (0.9 to 1 liter)
- string
- baking parchment
Step 1: Prepare the Fruit and Parchment Circles
Start by chopping the dates and apricots.
Place them along with all other dried fruit into a large mixing bowl.
Pour over the brandy (or your chosen alternative) and allow the mixture to sit until the liquid is absorbed by the fruit, which should take 15 to 30 minutes depending on the type of fruit used.
In the meantime, trace and cut out two circles of parchment paper.
Place the pudding basin on the parchment paper, draw a circle around the bottom, and cut it out.
Then, for the top, draw another circle around the rim of the basin but cut inside the line to ensure it fits over the batter later.
Step 2: Prepare Cooking Equipment
Get your Instant Pot ready with the trivet insert inside.
If using a steamer, have the water simmering beneath it.
For a large saucepan method, place a heatproof saucer upside down at the bottom to prevent direct heat contact with the pudding, and have a kettle boiled and ready.
Step 3: Prepare the Pudding Basin and Mix Ingredients
Grease the pudding basin with coconut oil, and place the small parchment circle in the bottom.
Once the fruit absorbs the liquid, add flour, breadcrumbs, baking powder, allspice, and sugar to the bowl.
Stir until combined.
Then add orange zest, apple, aquafaba, blackstrap molasses, and coconut oil, mixing well until fully incorporated.
Step 4: Fill the Basin and Cover
Spoon the mixture into the greased pudding basin, smooth out the top, and place the larger parchment circle over it, pressing it down around the edges.
Create a pleated cover using a large rectangle of foil with a slightly smaller rectangle of parchment paper on top, ensuring the pleat remains in the center.
Fit it over the pudding basin, securing with string.
If using a plastic pudding bowl with a lid, still use parchment paper and wrap the entire thing in foil.
Step 5: Cook the Pudding
For Instant Pot users: Place the wrapped pudding on the trivet and pour boiled water to just under half the basin’s height.
Set the vent open, steam for 15 minutes, then seal and set to Manual (or High Pressure) for 60 minutes allowing natural pressure release.
If using a steamer: Ensure the water simmers well beneath the steamer insert.
Cook covered for 3 hours.
If using a saucepan: Place pudding on an upturned saucer, pour boiling water halfway up the pudding basin, simmer gently covered for 3 hours without water reaching the foil.
Step 6: Check and Serve the Pudding
After cooking, remove the pudding carefully from the cooker or pot.
Unwrap the foil and parchment paper.
Check if cooked through using a toothpick or finger test for firmness.
If not yet cooked, secure foil and paper back and continue cooking for a few more minutes as needed.
Serve immediately, or let it cool and store for later use.
Step 7: Reheat and Enjoy
To reheat, either steam or microwave individual slices or the entire pudding (removing all foil if microwaving).
For a microwave, slices take about 40-50 seconds, and the whole pudding about 4-5 minutes.
In an Instant Pot, steam for 30 minutes.
If you’re not ready to serve immediately, it will stay warm in an Instant Pot for about an hour.
Steaming in a saucepan or steamer requires about an hour to warm through.
