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The ultimate vegan Christmas pudding recipe
23 Nov 2022 • 8 min read
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- The ultimate vegan Christmas pudding recipe
Been scouring the internet for vegan Christmas pudding recipes so everyone can enjoy the rich, fruity Christmas classic this year? Well consider your search over.
This ultimate vegan Christmas Pudding recipe will impress vegans and non-vegans alike so you can all tuck in together!
Vegan
Easy
Cook time: 3 hr
Nutrition: per serving
Calories
281kcalProtein
4gTotal fat
1gSaturates
2gFibre
5gCarbs
55gSugar
41gSalt
0gIngredients
- 130g dairy-free butter (like Naturli) or margarine (like Vitalite) + a little extra for greasing the paper and bowl
- 400g dried figs
- 100ml spiced rum or brandy
- 325g of mixed raisins, sultanas and currants
- 1 large ‘eating’ apple, cored, peeled and finely grated
- 90g dark brown soft sugar
- 80g light brown soft sugar
- 100g self-raising flour
- 100g dried breadcrumbs
- 1 teaspoon mixed spice
Method
- Get yourself a 2-litre pudding bowl and use kitchen roll and dairy-free margarine / butter to grease it up ready, then cut out a circle of baking paper to line the base of the bowl.
- If you have a secure lid for your pudding basin, skip this step. Lay down a large sheet of foil and cover it with an equally sized piece of baking paper and grease it on top. Then, fold a pleat into the middle of each sheet.
- If you have a secure lid for your pudding basin, skip this step. Lay down a large sheet of foil and cover it with an equally sized piece of baking paper and grease it on top. Then, fold a pleat into the middle of each sheet.
- Add in the raisins, sultanas, currants, grated apple, breadcrumbs, sugar and mixed spice. Mix it all together and spoon into your pudding basin.
- Simply pop your lid on if your pudding basin has one or cover your basin with the greased paper-foil sheet you made earlier, then tie together with string and trim.
- Take a large saucepan and put it onto the hob with scrunched up bits of tinfoil or upturned saucers on the bottom (so your pudding basin won’t touch the bottom of the pan).
- Lower your basin into the saucepan, boil a kettle and pour boiling water into the pan until it comes about halfway up the sides of the bowl.
- Cover the saucepan with a lid and simmer for around 3 hours, topping up the water if needed.
- Remove and leave to cool down before releasing onto a plate and tucking in! It will last up to a year kept in a sealed container in a cool dry cupboard.
Vegan brandy / spiced rum sauce
This all-time classic is perfect for slathering all over your pud and is traditionally made with non-vegan butter and milk, but we all know how easy they are to replace! Here’s how to whip up some of your own
Ingredients
- 60g vegan margarine / butter
- 60g plain flour
- 500ml plant milk of your choice
- 60g granulated sugar
- 5 tablespoons of spiced rum / brandy
Method
- Gently melt 60g vegan margarine / butter in a saucepan.
- Once melted, add 60g of plain flour and stir quickly for about a minute to make a thick, smooth paste.
- Slowly add 500ml of a plant milk of your choice (we like oat) and stir vigorously with a hand whisk until you are left with a smooth, thick sauce – this will take around 5 minutes.
- Add 60g of granulated sugar and whisk until dissolved.
- Lower the heat and leave to cook for about 5 minutes, giving it a stir from time to time.
- Finally, add the rum and whisk until fully combined.
- Let it cool and keep it in the fridge if not using immediately.
Vegan brandy / spiced rum butter
Vegan brandy / rum butter is a dreamy traditional accompaniment for your Christmas pud or mince pies. It’s usually made with dairy butter, but you can easily replace that with dairy-free vegan butter or margarine! Here’s how to mix up some of your own.
Ingredients
- 100g unsalted vegan butter / margarine
- 225g of icing / powdered sugar
- 5 tablespoons of brandy / spiced rum
Method
- Tip the butter / margarine in a large baking bowl and use an electric hand whisk to cream it until it is nice and smooth.
- Add in the icing sugar and beat again with the hand whisk until it’s nice and fluffy.
- Mix in the brandy or spiced rum and stir it in by hand. If it starts to curdle then add icing sugar little by little until the mixture binds together again.
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