Christmas pudding

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Vegan Christmas pudding served on a round plate.


  • 2/3 cup (85g). plain flour
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup (75g) soft brown sugar
  • 2/3 cup (40g) breadcrumbs
  • 1/2 cup (100g) vegan suet
  •  ½ tsp baking powder
  • 1 ½ tbsp black treacle or orange marmalade
  • 6 tbsp of liquid - this can be plant milk, stout, ale, sherry, brandy or rum
  • zest and juice of one orange and one lemon
  • 3/4 cup (100g) grated apple
  • 1 3/4 cup(350g) mixed dried fruit to your taste e.g. sultanas, raisins, currents, mixed peel, cherries (optionally you can also soak the fruit in alcohol for up to a week before)
  • 1/2 cup (100g) chopped dates


  1. Sift the flour with spices, salt and raising agent.
  2. Add all the other ingredients and mix well to a soft dropping consistency.
  3. Grease a 2 pint basin well and fill with the mixture leaving about 2 1/2 cm free from the top to allow for rising. Cover with greaseproof paper and aluminium foil and secure with string.Place in a saucepan and pour in boiling water halfway up the sides of the basin. Simmer gently for 5 hours, topping up the water as necessary.
  4. Once cooked the pudding can be kept cold until needed. It will keep for up to a month.
  5. Steam or microwave until warmed through to serve
  6. Serves approx 6 people
Tip: Leftovers can be sliced up and fried in leftover Brandy "butter" as fritters, or used in a Christmas pudding ice-cream.
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