Vegan Christmas Pudding Recipe

With plump medjool dates, golden sultanas, dried cranberries and pears and a goodly swig of brandy, favourite vegan Christmas pudding recipe makes creating a show-stopping Christmas dessert so easy.

Ingredients

1 1/2 cups mixed dried fruit (raisins, currants, chopped dates, etc.)
1/2 cup chopped dried apricots
1/2 cup grated carrot
1/2 cup chopped nuts (almonds, walnuts, etc.)
1/2 cup apple sauce
1/4 cup molasses or maple syrup
1/4 cup plant-based milk (almond, soy, coconut, etc.)
1/4 cup orange juice
Zest of 1 orange
1 teaspoon mixed spice (cinnamon, nutmeg, allspice)
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1 cup self-raising flour (or gluten-free flour)
1/2 cup bread crumbs (use gluten-free if needed)

Instructions

In a large mixing bowl, combine the mixed dried fruit, chopped apricots, grated carrot, chopped nuts, apple sauce, molasses or maple syrup, plant-based milk, orange juice, orange zest, mixed spice, ground ginger, and vanilla extract. Mix well.
Gradually fold in the self-raising flour and bread crumbs until the mixture is well combined and forms a sticky batter.
Grease a pudding basin or a heatproof bowl. Pour the batter into the basin, pressing it down gently.
Cover the basin with a double layer of parchment paper or foil, and secure it tightly with kitchen twine.
Place the basin in a large pot and add enough water to come halfway up the sides of the basin. Cover the pot with a lid.
Steam the pudding over medium-low heat for about 2.5 to 3 hours, adding more water to the pot as needed to maintain the water level.
Once steamed, carefully remove the pudding from the pot and let it cool slightly before removing the parchment paper or foil.
Invert the pudding onto a serving plate. Optionally, you can flambé the pudding with some brandy before serving.
Serve warm with vegan custard, vegan cream, or any other desired accompaniments.