Vegan Christmas pudding
Christmas wouldn't be the same without a Christmas pudding. A twist on the classic British pudding, it's moist, fruity and boozy and goes perfectly with our vegan brandy sauce too. Make this vegan Christmas pudding part of your festive feast and watch the whole family tuck in and enjoy.
- 150g dates
- 50ml orange juice
- 50ml brandy
- 150g dried fruit
- 50g treacle
- 50g glace cherries
- 100g self-raising flour
- 2tsp cinnamon
- 3tsp mixed spice
- 75g dark brown sugar
- 100g breadcrumbs
- 100g vegan suet
For the brandy sauce
- 800ml soy milk
- 100g caster sugar
- 25g cornflour
- 100ml brandy
- For the pudding, place the dates in a bowl, add half the orange juice and then put into the microwave and cook 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. Add the dried fruit, treacle and glace cherries. Mix well and leave to soak (preferably overnight).
- Place the flour, spices, dark brown sugar, breadcrumbs and vegan suet in a bowl and mix well.
- Add the soaked fruit to the flour mix and stir well until incorporated.
- Divide the mixture between your greased ramekins or pudding basins, approximately 140g per portion. Cover with a lid or parchment and foil tied with string and place in your steamer.
- Steam for around 1 - 1½ hours or until slightly risen and a skewer inserted in the middle comes out clean.
- For the brandy sauce, dissolve the cornflour in a little of the soy milk until you have a smooth paste.
- Place the remaining soy 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. 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.