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
Servings: 6
Calories: 530kcal
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.