Easy Vegan Christmas Pudding – The Healthiest Christmas Dessert EVER
Nut free || Gluten free || Grain free || Dairy free || Refined Sugar free || Soy free || Vegan || Egg Free
My mum used to make a delicious Christmas Pudding and as much as I’d love to indulge in it today, some of the ingredients just don’t sit right with me. So, I’ve turned it into an Easy Vegan Christmas Pudding instead!
This Easy Vegan Christmas Pudding has been adapted from a recipe first jotted down by my Grandma in 1976 – now that is getting onto almost 50 years – time for a change anyway I think!
I’ve made these changes to make this Easy Vegan Christmas Pudding as EASY and as VEGAN as possible!
How I Made it Vegan
Grandma’s recipe was titled “plum pudding”, but it has no plums or prunes – so I added prunes! Other substitutions include:
- Coconut Oil instead of Suet: Suet, my dear friends is the lovely white kidney fat from beef cattle. It is great for cooking because it is natural and unadulterated, but if it’s not your thing you can easily swap it 1:1 for coconut oil.
- Shredded Coconut, instead of Bread Crumbs: Ditching the processed and inflammatory bread and grains for something more wholesome, natural and less processed. If you don’t mind nuts, you could use the same weight of almond here instead.
- Coconut Flour & Buckwheat Flour instead of Plain Wheat Flour: As above – swapping out grains and adding a paleo-friendly flour. I’ve also reduced the quantity since coconut flour is very dry.
- Local Raw Honey instead of Brown Sugar: While honey is argued to be high in Fructose, I love it because it is natural. Choosing a local raw honey is best and healthiest. It isn’t refined in anyway and is just how the bees make it. Honey boasts numerous health benefits and in my opinion is superior for these reasons, to any other sweetener. I’ve also reduced the volume considerably because , with all of that dried fruit, there’s barely a need for it.
- Extras: to enhance the flavour and to make it a little more ‘my-own’, I’ve also added orange zest and juice, as well as ground cinnamon. Cinnamon seems to be a standard inclusion in most recipes anyway.
Prep time: 5 mins the day/or 4 hours before + 20 mins on cooking day
Cooking time: 4 hours
- 2 large mixing bowl
- small bowl + fork (to beat eggs)
- pudding steaming container – greased and lined with baking paper
- large deep pot to boil the pudding in (e.g. a stock pot)
- 200g organic currents
- 200g organic sultanas
- 200g organic pitted prunes
- 100g organic raisins
- zest and juice of 1 organic orange
- 4 tbsp brandy
- 1.5 tbsp chia seeds, mixed with 1/2 cup filtered water
- 50g coconut flour
- 50g buckwheat flour
- 1/4 tsp mixed spice
- 1/2 tsp cinnamon
- 1 tsp food-grade bicarbonate soda
- 1 pinch Himalayan sea-salt
- 50g local raw honey
- 50g shredded coconut
- 100g coconut oil
Method PART 1
- In a large mixing bowl combine the PART 1 Ingredients: currents, sultanas, prunes, raisins, orange zest, orange juice and brandy. Cover with glad wrap and leave to rest for 4 hrs, or overnight.
- Once you’re ready to proceed:
- Grease and line a pudding steamer with baking paper.
- Mix the chia seeds with the 1/2 cup of filtered water and allow to sit and thicken before you use it – for at least 20 minutes. Mix periodically to avoid clumping.
- Start to boil a large deep pot of water and while the water is coming to the boil, prepare the pudding in steps 3 to 7, using the rest of the PART 2 Ingredients.
Method PART 2
- In the other mixing bowl, sift the coconut flour, buckwheat flour, spices, bi-carb soda and salt.
- To the same bowl, add the coconut oil, massaging it thoroughly through with your fingers, until it resembles bread crumbs (just like you might do if you were making a pastry with butter and flour).
- Add the chia mixture and mix thoroughly.
- Add the fruit and mix thoroughly.
- Press into the greased and lined pudding steamer, cover with another sheet of baking paper (this will help keep the lid extra firm), then secure the lid.
- Place the steamer into the boiling water, no deeper than the lid-rim of the steaming pot, but also avoid touching the bottom. Boil covered for 4 hours. Top up the water, with boiling water, regularly to the same level. This year I put a wooden spoon through the loop ontop of the steamer and balanced it across the top of the pot- this ensured my pudding didn’t hit the bottom, which could cause burning. (see photo of steamer with lid below).
- Do not remove the lid, but allow to cool before transferring to the fridge until required.
- On Christmas Day, before serving, boil for another 1 hour, then rest for 20 minutes before removing from the pot.
Keep in the steaming container with the lid firmly secured, in the fridge for up to 4 weeks before serving.
My Other Pudding Recipe
If you prefer a more Paleo version, which uses beef suet (or leaf lard) and does also include eggs and almonds, then head overt to my recipe for an EPIC PALEO CHRISTMAS PUDDING.