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Vegan Christmas Pudding (Palm Oil Free)

This classic vegan Christmas pudding creates the traditional pudding with plant based ingredients. It’s richly spiced, filled with juicy fruit and a bit boozy. Recipe from veganrecipebowl.com
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: British
Keyword: Christmas, egg free, palm oil free, plant based, vegan, vegetarian
Servings: 6
Calories: 530kcal
Author: BENJAMIN

Ingredients

To soak overnight:

  • 1 ripe banana (peeled & thoroughly mashed)
  • 350 g mixed dried fruits (sultanas, raisins, currants & mixed peel)
  • 75 g glacé cherries
  • 75 g dark brown sugar
  • 50 g ground almonds
  • 2 tablespoons molasses (aka black treacle)
  • 3 teaspoons mixed spice
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon fine salt
  • Zest of one orange
  • 100 g light olive oil
  • 75 g brandy
  • 150 g soy milk

To add right before cooking:

  • 100 g plain white flour (aka all purpose flour)
  • 1/3 rd teaspoon baking powder

To grease pudding basin:

  • 1 tablespoon light olive oil

Instructions

  • Begin making your pudding the day before steaming it. Place all of the ingredients from the ‘to soak overnight’ list in a bowl, mix well, cover and set aside overnight.
  • The next day generously grease a 1.2 litre pudding basin with the 1 tablespoon light olive oil, then place a square of baking paper (6 x 6 cm) in the bottom, pressing down well to adhere it to the greased basin. This will help the pudding release from the basin when you serve it.
  • Sift the flour and baking powder in to the previously soaked ingredients, then mix together well to form a thick batter.
  • Pour your batter in to the basin. Cover the basin’s top with a layer of greaseproof paper, then a layer of aluminium foil. Secure these tightly in place with an elastic band around the basin’s rim.
  • Place the basin on a trivet in your slow cooker, then add boiling water to roughly 1/3rd the way up the sides of the basin. Put the cooker’s lid on and cook on high for 6 hours (if using a multi-cooker set it to just below 100 °C). After cooking turn off the slow cooker, but leave the water and pudding in there until cool.
  • Once cooled, remove the pudding, replace the paper and foil with fresh pieces and secure with elastic band. Store your pudding in a cool, dry place for 6-8 weeks to mature.
  • Before serving reheat the pudding by placing it (still covered in the paper and foil it was stored in) in the slow cooker, then add boiling water to roughly 1/3rd the way up the sides of the basin. Put the cooker’s lid on and heat on high for 2 hours (if using a multi-cooker set it to just below 100 °C). Run a flexible spatula around the pudding’s edges to separate it from the basin, then turn out carefully on to a plate and remove the square of baking paper. Optional: 2-3 tablespoons of warmed brandy can be poured on.

Notes

If you don’t have a pudding basin, a 1.2 litre pyrex bowl is also suitable.
If you're igniting the pudding use a heat proof plate with a high rim to catch any brandy that might leak out.
If you don’t have a slow cooker you can place the basin on a trivet in a saucepan, add boiling water to roughly 1/3rd the way up the sides of the basin, put the lid on and cook over a low heat. You’ll need to check periodically to ensure it doesn’t boil dry however.