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Vegan Christmas pudding

Christmas wouldn't be the same without a Christmas pudding, and this vegan version of the classic British dish is moist, fruity and boozy. The vegan brandy sauce is the perfect accompaniment. Make this vegan Christmas pudding part of your festive feast and watch everyone happily tuck in.

  • 15 minutes prep. time
  • 1 hour–1 hour 30 minutes cooking time
  • Serves 6
  • Vegetarian & vegan, Christmas
In the background is a red napkin and white fairy light. In the foreground, a slice of vegan Christmas pudding on a white plate with a fork alongside, with brandy sauce being poured onto it from a white jug
Moist, boozy and fruity, this vegan Christmas pudding recipe comes with brandy sauce too | © National Trust Images/Vicki Blatchley


For the pudding

  • 150g dates
  • 50ml orange juice
  • 50ml brandy
  • 150g dried fruit
  • 50g treacle
  • 50g glacé cherries
  • 100g self-raising flour
  • 2 tsp cinnamon
  • 3 tsp mixed spice
  • 75g dark brown sugar
  • 100g breadcrumbs
  • 100g vegan suet

For the brandy sauce

  • 800ml soya milk
  • 100g caster sugar
  • 25g cornflour
  • 100ml brandy


Cooking tips

Soaking the fruit overnight will result in a more moist and flavourful pudding. If you don't have a steamer oven you can cook these in a bain marie in the oven. You can place a small piece of baking parchment in the bottom of your pudding basins or ramekins before steaming.

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See how to make vegan Christmas pudding

Step 1

For the pudding

Place the dates in a bowl, add half the orange juice and then cook in the microwave for a few seconds until soft and starting to break down. Remove and place into a bowl with the remaining orange juice and brandy. Stir well.

Step 2

Add the dried fruit, treacle and glacé cherries. Mix well and leave to soak (preferably overnight).

Step 3

Place the flour, spices, dark brown sugar, breadcrumbs and vegan suet in a bowl and mix well. 

Step 4

Add the soaked fruit to the flour mix and stir well until incorporated.

Step 5

Divide the mixture between greased ramekins or pudding basins, allowing around 140g per portion. Cover with a lid or parchment and foil tied with string, and place in a steamer.

Step 6

Steam for around 1 hour–1 hour 30 minutes, or until slightly risen and a skewer inserted in the middle comes out clean.

Step 7

For the brandy sauce

Dissolve the cornflour in a little of the soya milk until you have a smooth paste.

Step 8

Place the remaining soya milk and the caster sugar in a pan and bring to the boil. Reduce the heat and stir in the cornflour mix. Continue to stir until the sauce is smooth and thickened.

Step 9

Stir in the brandy and continue to mix until incorporated. Taste the brandy sauce and add a little more sugar if needed. Serve with the Christmas pudding.

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