Vegan Christmas Pudding
This rich and fruity vegan Christmas pudding is as indulgent as the original version but completely egg and dairy-free. Packed with traditional dried figs, pitted dates, and Morello cherries, it uses grated apple for natural moisture and vegetable suet for that classic texture. Brandy-soaked fruits and festive spices make it a perfect centerpiece for the holiday table.
Instructions
- 1
Grease a 1 litre pudding basin and fit a circle of baking paper into the base.
- 2
In a bowl, combine mixed fruit (200 g), candied peel (50 g), figs (100 g), pitted dates (100 g), and cherries (50 g) with brandy (100 ml). Leave to soak for 120 minutes.
- 3
In a large mixing bowl, cream together vegetarian suet (100 g) with brown sugar (75 g), orange zest (0.5), and lemon zest (0.5). Sift in plain flour (85 g), baking powder (0.5 tsp), ground nutmeg (0.5 tsp), ground ginger (0.5 tsp), ground mixed spice (1 tsp), ground cinnamon (1 tsp), and salt (0.5 tsp). Add apple (1), breadcrumbs (40 g), black treacle (1 tbsp), and the soaked fruit mixture. Mix well.
- 4
Smooth the mixture into the basin. Cover with a pleated piece of baking paper and a layer of foil. Secure with string and create a handle for lifting.
- 5
Place basin on a saucer in a large saucepan. Fill with boiling water halfway up the side of the basin. Simmer gently for 240 minutes, checking water levels occasionally.
- 6
Carefully lift out and allow to cool for 20 minutes before turning onto a plate to serve.
Nutrition Facts
Per portion