Holiday Vegan Pudding is more than just a dessert—it’s a tradition in our home. Every year, as the cold winds blow and the festive lights twinkle, we gather in the kitchen to make this creamy, spiced treat. The recipe has been passed down from a dear friend, and now it’s our own little holiday ritual. Holiday Vegan Pudding brings everyone together, from my partner whisking almond milk to the kids sneaking spoonful of coconut cream. It’s not just about the food; it’s about creating memories.
A Perfectly Plant-Based Treat
What makes Holiday Vegan Pudding so special is its rich, velvety texture and the warm spices that fill the air as it cooks. The combination of cinnamon, nutmeg, and vanilla gives it that cozy, holiday feel. Instead of traditional cream or milk, we use creamy coconut milk and almond milk, sweetened with a touch of maple syrup. A little cornstarch thickens it perfectly, creating that smooth, pudding consistency. It’s proof that plant-based desserts can be every bit as indulgent and satisfying as their dairy-filled counterparts.
Made with Love and Simplicity
One of the best things about Holiday Vegan Pudding is how simple it is to make. You don’t need fancy equipment or hours of preparation. Just a saucepan, a whisk, and a handful of pantry staples. As it cooks, the kitchen fills with the scent of warm spices, and you can’t help but feel the holiday spirit. Whether you serve it chilled in pretty glasses or warm with a dollop of whipped coconut cream, this pudding is always a hit at holiday gatherings.
Sharing Joy Through Food
Holiday Vegan Pudding isn’t just a dessert; it’s a gift of love. Every time I make it, I think of the smiles it will bring and the stories shared around the table. It’s perfect for everyone—vegan or not—and is a sweet way to show that plant-based recipes can be inclusive and delightful. Whether you’re creating new traditions or adding it to your list of favorites, this pudding has a way of making every holiday a little brighter.
Table of Contents
Chef’s Notes- Holiday Vegan Pudding
- Soaking Time: Ensure the dried fruits soak overnight to absorb the liquid fully, as this enhances the pudding’s moist texture and rich flavor.
- Customizing Flavors: For a personal twist, swap the mixed spice with your preferred spice blend, such as cardamom and ginger for a more aromatic pudding.
- Preventing Dryness: Keep an eye on the water level during steaming. Refill with boiling water as needed to maintain a consistent level.
- Testing for Doneness: Use a skewer to check if the pudding is set; it should come out mostly clean with a few moist crumbs.
- Storage Tip: Wrap the cooled pudding in cling film and foil, then store it in an airtight container. This will preserve the flavor and texture for months.
- Reheating Advice: To reheat, steam the pudding for about 1–2 hours or microwave slices with a drizzle of vegan custard for a quick treat.
- Serving Suggestion: Top with a sprig of holly for a festive touch, but ensure it’s purely decorative and not consumed.
Holiday Vegan Pudding
Dive into the festive spirit with our Holiday Vegan Pudding! Bursting with rich, moist fruit and a delightful boozy kick, this plant-based twist on the classic British dessert is perfect for your celebrations. Easy to prepare and wonderfully customizable, you can make it ahead and let the flavors meld for up to six months. Whether you’re a seasoned vegan or simply looking to add a healthy touch to your holiday table, this pudding is sure to impress. Embrace the joy of the season with every spoonful!
4
servings30
minutes5
hours450
kcal12
hours17
hours30
minutesKeep the screen of your device on
Ingredients
- Dried Fruits
5.3 oz raisins
3.5 oz currants
3.5 oz chopped dates
3.5 oz chopped apricots
- Liquids Zests
4 tablespoons brandy, rum, or sherry
Zest and juice of one medium orange
- Fresh Produce
1 medium cooking apple about 220g, peeled, cored, and grated
- Dry Ingredients
¾ cup + 2 tablespoons self-raising flour
1 cup fresh breadcrumbs
½ cup + 1 tablespoon light brown soft sugar
1 teaspoon mixed spice
- Wet Ingredients
¼ cup + 2 tablespoons melted refined coconut oil or sunflower oil or melted vegan butter
3 tablespoons aquafaba
2 tablespoons non-dairy milk
- Optional Add-ins
1.4 oz chopped almonds
- Alternative Ingredients:
Self-Raising Flour: Substitute with gluten-free self-raising flour for a gluten-free version.
Coconut Oil: Replace with sunflower oil or melted vegan butter.
Aquafaba: Use flaxseed meal mixed with water as a binder if aquafaba is unavailable.
Non-Dairy Milk: Any plant-based milk like almond soy, or oat milk.
Mixed Spice: Pumpkin spice can be replaced with a blend of cinnamon nutmeg, and allspice.
Brandy/Rum/Sherry: Use apple juice or vegan-friendly wine for a non-alcoholic version.
Directions
- Combine the raisins, currants, chopped dates, and apricots in a large mixing bowl. Pour in the brandy, rum, or sherry, then add the grated orange zest and juice. Cover the bowl and let the mixture soak overnight, stirring occasionally to ensure all fruits are well-coated. This step allows the flavors to meld beautifully.
- The next day, take one medium cooking apple, peel, core, and grate it finely. Gently fold the grated apple into the soaked fruit mixture, ensuring an even distribution of freshness and sweetness.
- In a separate bowl, sift together the self-raising flour, fresh breadcrumbs, and light brown soft sugar. Sprinkle in the mixed spice and stir well. Gradually add the aquafaba, melted coconut oil, and non-dairy milk to the dry mixture, mixing until a cohesive batter forms. If desired, incorporate the chopped almonds for added texture.
- Grease a 1.2 to 1.4-liter pudding basin with oil to prevent sticking. Place a disc of baking parchment at the bottom. Pour the pudding mixture into the basin, pressing it down firmly and leveling the top. Ensure there’s at least a centimeter gap to allow for slight expansion.
- Create a fold in the center of a square of baking parchment and a separate square of tin foil. Place the parchment over the basin, followed by the tin foil, and press them over the edges to seal tightly. This ensures the pudding stays moist during steaming.
- Fill a large pot with water and place the pudding basin inside. Bring the kettle to a boil and cover the pot with a lid. Steam the pudding gently for approximately 5 hours, checking water levels periodically to avoid drying out.
Equipment
- cutting board
- chef’s knife
- mixing bowls
- measuring cups and spoons
- pudding basin
- baking parchment
- tin foil
- kettle
Notes
- For the best flavor, ensure the fruits are thoroughly soaked overnight to absorb the spirits and citrus. This pudding can be made up to six months in advance; store it in an airtight container in a cool, dark place to allow the flavors to deepen. Serve it warm with a generous pour of vegan custard or a scoop of dairy-free vanilla ice cream. Adding a splash more brandy before serving can enhance the boozy notes. You can also incorporate additional dried fruits like sultanas or figs for varied textures.
Nutrition Facts
- Calories: 450kcal
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 350mg
- Carbohydrates: 60g
- Fiber: 6g
- Sugar: 45g
- Protein: 8g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Holiday Vegan Pudding
Can I make this pudding without alcohol?
Yes! Substitute the brandy, rum, or sherry with apple juice or orange juice for a non-alcoholic version that retains the fruity depth.
How far in advance can I make this pudding?
You can prepare this pudding up to six months in advance. Store it in a cool, dark place wrapped securely in parchment and foil to develop its flavors.
What can I use if I don’t have a pudding basin?
A heatproof glass or ceramic bowl with a tightly fitting lid works as an alternative. Ensure it’s greased and covered securely for steaming.
How can I make this gluten-free?
Replace the self-raising flour with a gluten-free self-raising flour blend and ensure your breadcrumbs are made from gluten-free bread.
Can I freeze the pudding?
Yes! After steaming, let the pudding cool completely. Wrap it in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and reheat by steaming before serving.
