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Vegan Christmas Pudding

Serving size: 10 servings
Prep time: 20 mins
Cook time: 4 hours 30 mins


  • 1½ cups dried mixed fruit
  • ½ cup slivered almonds
  • 2 oranges (grated zest)
  • 1 lemon (grated zest)
  • ¼ cup dried cranberries (chopped)
  • ¼ cup dried dates (chopped)
  • ⅓ cup brandy
  • 1 apple (peeled and grated)
  • ⅓ cup coconut oil (melted)
  • 4 tbsp molasses
  • 3 tbsp aquafaba
  • 2 tbsp almond milk
  • ¼ cup brown sugar
  • 1⅓ cup gluten free flour
  • 1⅓ cup almond flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp mixed spice or pumpkin pie spice
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg


  • 1. In a large mixing bowl add the orange and lemon zest, almonds, dried fruit, chopped cranberries, and dates.
  • 2. Pour in the brandy, mix well and cover. Leave for 24 hours to absorb the brandy, stir every now and then to ensure the fruit is equally coated.
  • 3. After the fruit has sat for 24 hours stir through the grated apple.
  • 4. In a separate large mixing bowl whisk the melted coconut oil, molasses, aquafaba, and almond milk.
  • 5. Add to that the remaining ingredients along with the soaked fruit and any juices from the bowl.
  • 6. Mix until well combined.
  • 7. Grease a pudding tin and cut a small circle of parchment paper to place on the base of the tin to stop the top of the pudding from sticking.
  • 8. Add the pudding mixture to the prepared tin and seal it with the lid. If the tin doesn’t have a lid cut a circle of parchment paper to cover the pudding and place it on top along with 2 sheets of foil, secure the foil with some baking twine.
  • 9. Place the pudding tin into a large pot, resting on a small trivet or plate to lift it off the base of the pot.
  • 10. Add enough boiling water to the pot to come halfway up the tin.
  • 11. Place a lid on the pot and steam for 4 ½ hours, ensuring the water gently simmers.
  • 12. Top the pot up over the time with extra water when needed.
  • 13. After the 4½ hours carefully remove the lid from the pot and remove the pudding. Allow it to cool slightly before removing the lid/foil.
  • 14. Allow the pudding to come to room temperature before placing a plate on the top and flipping the pudding out.
  • 15. Serve either cold or hot with vegan custard, whipped coconut cream or vegan ice-cream.


Amount per serving
Serving size: 1 piece
Calories: 344
Total Fat: 18g
Saturated Fat: 7g
Sodium: 65mg
Total Carbohydrate: 41g
Dietary Fiber: 6g
Sugars: 22g
Protein: 6g


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