Girl, let me tell you about this vegan Christmas pudding I just pulled together – it’s absolutely magical!
I always thought Christmas pudding had to be this complicated, intimidating dessert, but I managed to create a plant-based version that’s just as rich and festive as the traditional one my family used to make.
The deep, warming spices mixed with dried fruits, nuts, and that gorgeous dark molasses flavor make this taste like pure holiday nostalgia!
I made it for our early Christmas dinner last week and even my non-vegan relatives were blown away – they had no idea it was completely plant-based. This has officially become my new holiday tradition!
Why You’ll Love This Recipe
You can make this ahead of time since it actually gets better as it sits and the flavors develop!
You’ll love how it brings everyone together at the table regardless of their dietary preferences, plus it’s packed with wholesome ingredients like dried fruits and nuts that make it feel indulgent yet nourishing, and the spices are likely already sitting in your cupboard.
This rich, decadent pudding captures all those cozy Christmas flavors you crave during the holidays – you’ll be so proud serving this stunning dessert that nobody will guess it’s vegan!
What You’ll Need
- 1 cup raisins
- 1 cup currants
- ½ cup dried cranberries
- ½ cup chopped dates
- ½ cup chopped walnuts or pecans (optional)
- 1 cup self-rising flour (use gluten-free if needed)
- 1 cup breadcrumbs (from vegan bread)
- ½ cup brown sugar
- ½ cup coconut oil or vegan butter, melted
- 1 cup almond milk (or other plant milk)
- ¼ cup brandy, rum, or orange juice
- Zest of 1 orange
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Pinch of salt
Optional Garnishes
- Powdered sugar
- Vegan brandy sauce or custard
- Fresh holly leaves (for decoration, not eating)
Pro Tips
- Soak the fruit overnight in brandy or orange juice for the best flavor.
- Steam slowly to keep the pudding moist and tender.
- Wrap tightly in parchment and foil if storing for weeks ahead.
- Reheat gently by steaming again before serving.
- Add flair by pouring warm brandy over the pudding and lighting it at the table for a traditional touch.
Tools You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Steaming basin or heatproof pudding bowl
- Large pot or steamer with lid
- Parchment paper and foil
- Kitchen string
Substitutions and Variations
- Fruit swaps: Use figs, apricots, or cherries instead of cranberries or dates.
- Nut-free: Omit nuts and add more dried fruit or seeds.
- Spice variations: Add cardamom or allspice for a different flavor twist.
- Booze-free: Replace alcohol with apple juice or orange juice.
- Mini puddings: Make smaller individual servings in ramekins.
Make-Ahead Tips
- Prepare the pudding up to 4–6 weeks in advance for deeper flavor.
- Store wrapped tightly in parchment and foil in a cool, dry place.
- Reheat by steaming for 1 hour before serving.
How to Make Vegan Christmas Pudding
Step 1: Soak the Fruit
In a large bowl, combine raisins, currants, cranberries, and dates with brandy (or juice). Cover and let soak overnight.
Step 2: Mix Dry Ingredients
In another bowl, combine flour, breadcrumbs, brown sugar, spices, and salt.
Step 3: Add Wet Ingredients
Stir in soaked fruit (with liquid), orange zest, melted coconut oil, and almond milk. Mix until well combined.
Step 4: Prepare the Basin
Grease a pudding basin and line the bottom with parchment paper. Spoon in the mixture, pressing lightly to pack it in.
Step 5: Cover and Steam
Cover basin with parchment, then foil, and tie with kitchen string. Place in a large pot with boiling water reaching halfway up the sides. Cover and steam gently for 3–4 hours, topping up with hot water as needed.
Step 6: Cool and Store
Allow pudding to cool, then wrap tightly in fresh parchment and foil. Store in a cool place until ready to serve.
Step 7: Reheat and Serve
Before serving, steam pudding again for 1 hour. Unwrap, invert onto a plate, and garnish with powdered sugar, holly, or vegan brandy sauce.
Serving Suggestions
- Dust with powdered sugar for a snowy effect.
- Serve with vegan brandy sauce, custard, or ice cream.
- Light with warm brandy at the table for a dramatic presentation.
- Pair with hot tea, mulled cider, or coffee for a cozy ending to your holiday feast.
Leftovers & Storage
Vegan Christmas pudding keeps beautifully. Wrap well and store in a cool place for up to 4 weeks.
Refrigerate leftovers for up to 1 week or freeze slices for up to 3 months. Reheat by steaming or microwaving with a splash of plant milk.
Nutrition & Benefits
While indulgent, this pudding is rich in fiber from dried fruits and whole grains. Nuts add protein and healthy fats, while spices like cinnamon and nutmeg bring antioxidants.
Using plant-based ingredients makes it lower in saturated fat compared to traditional versions, so you can enjoy a festive treat with a lighter touch.
Recipe FAQ
1. Can I make this pudding alcohol-free?
Yes, replace brandy with orange or apple juice.
2. Do I need a pudding basin?
A heatproof bowl works just as well, just cover securely.
3. How do I prevent the pudding from drying out?
Keep the water level consistent while steaming and cover tightly.
4. Can I make this gluten-free?
Yes, use gluten-free flour and breadcrumbs.
5. Do the flavors really improve with time?
Absolutely—the longer it rests, the richer the flavor.
6. How do I light it at the table?
Warm brandy, pour over the pudding, and carefully light with a long match.
7. Can I make mini versions?
Yes, steam smaller puddings for about 1–1½ hours.
A Festive Centerpiece Dessert
This Vegan Christmas Pudding is rich, moist, and brimming with holiday flavors.
Whether you make it weeks ahead or serve it fresh, it’s a dessert that brings comfort and joy to the holiday table.
With its classic spices, fruits, and festive flair, it’s proof that plant-based holiday desserts can be just as magical as tradition.
