The Best Vegan Christmas Pudding Recipe
Updated: Jan 8
I love Christmas pudding especially with Swedish Galce Vegan ice cream or Alpro soya custard or both. What a fat piggie I am. It's Christmas, it only comes around once a year so I allow myself the treat.
You can follow my recipe below for my favourite vegan Christmas Pud!
125g dairy-free margarine, and a tad extra for greasing the bowl and paper
375g dried figs
350g mixed sultanas and raisins
1 large apple peeled, cored and grated
75ml Rum - dark or white
85g light brown soft sugar
85g dark brown Demerara sugar
100g brioche breadcrumbs
3 tablespoons of marmalade
100g self-raising flour
½ tbsp allspice
Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking paper. Grease a large sheet of baking paper, then place it on the top of a large sheet of foil, greased side up. Fold a pleat in the middle of each sheet.
Roughly chop 125g of the figs into small pieces and place the rest to one side. Put the remaining figs, the dairy-free margarine, the rum and the marmalade into a large blender or food processor and blitz until smooth, then scrape the mixture into a large mixing bowl.
Pop in the chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, then spoon into your pudding basin.
Cover with the buttered paper-foil sheet, tie with string and trim. Lower into a large saucepan, with the top of the pudding face down so the pudding doesn’t touch the bottom of the pan. Then fill the pan with boiling water from the kettle until it halfway up the side of the bowl.
Cover with a lid and simmer for 3 hrs, topping up the water as and when needed.
Remove the pudding after 3 hrs and leave it to cool.
If you don’t eat it this year it will keep fresh in a dry place for up to a year.