Vegan Christmas Pudding
Serves 10
20 mins prep
270 mins cook
290 mins total
This vegan Christmas pudding is a dairy and egg-free take on a traditional British pudding! It's a steamed and sticky cake with boozy fruit and warming spices. Easy to make, rich, moist, dairy-free and gluten-free!
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In a large mixing bowl add the orange and lemon zest, almonds, dried fruit, chopped cranberries, and dates.
Pour in the brandy, mix well and cover. Leave for 24 hours to absorb the brandy, stir every now and then to ensure the fruit is equally coated.
After the fruit has sat for 24 hours stir through the grated apple.
In a separate large mixing bowl whisk the melted coconut oil, molasses, aquafaba, and almond milk.
Add to that the remaining ingredients along with the soaked fruit and any juices from the bowl.
Mix until well combined.
Grease a pudding tin and cut a small circle of parchment paper to place on the base of the tin to stop the top of the pudding from sticking.
Add the pudding mixture to the prepared tin and seal it with the lid. If the tin doesn’t have a lid cut a circle of parchment paper to cover the pudding and place it on top along with 2 sheets of foil, secure the foil with some baking twine.
Place the pudding tin into a large pot, resting on a small trivet or plate to lift it off the base of the pot.
Add enough boiling water to the pot to come halfway up the tin.
Place a lid on the pot and steam for 4 ½ hours, ensuring the water gently simmers.
Top the pot up over the time with extra water when needed.
After the 4½ hours carefully remove the lid from the pot and remove the pudding. Allow it to cool slightly before removing the lid/foil.
Allow the pudding to come to room temperature before placing a plate on the top and flipping the pudding out.
Serve either cold or hot with vegan custard, whipped coconut cream or vegan ice-cream.
