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vegan christmas pudding on yellow plate

Vegan Christmas pudding

My vegan Christmas pudding is fruity, boozy, festive and utterly delicious. It simply isn't Christmas dinner without a slice of steamed fruit pudding to round off the feast. The perfect way to end your festive feast this year.
Course Dessert
Cuisine British, Vegan
Keyword vegan christmas pudding
Prep Time 10 minutes
Cook Time 3 hours
Resting time 10 minutes
Total Time 3 hours 20 minutes
Servings 8 people
Calories 339kcal


  • 2 tablespoons ground flax seeds also known as linseed
  • 4 tablespoons cold water
  • 350 g mixed dried fruit eg raisins, sultanas, chopped dates, chopped apricots, cranberries, cherries, lemon or orange peel
  • Zest of an orange
  • 100 g plain flour
  • 100 g fresh wholemeal breadcrumbs
  • 100 g chopped almonds
  • 80 g light brown sugar
  • ½ teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons brandy
  • 6 tablespoons dairy free milk I used oat milk


  • To make this vegan Christmas pudding you will either need a pudding steamer or a 1 litre pudding basin and a large saucepan with a lid.
  • First cut out a circle of baking paper to fit the top of your 1 litre pudding basin. Grease the basin and set aside.
  • Next make your flax eggs. Mix 2 tbsp ground flax seeds with 4 tbsp cold water and set aside to thicken slightly.
  • Put 350g mixed dried fruit, the zest of an orange, 100g plain flour, 100g fresh wholemeal breadcrumbs , 100g chopped almonds , 80g light brown sugar, ½ tsp nutmeg , 1 tsp ground cinnamon , 1 tsp ground ginger, 2 tbsp brandy, your flax eggs and 6 tbsp dairy free milk into a large mixing bowl and mix well.
  • Pour the whole lot into a greased 1 litre basin. Press down well and flatten the top. Put your circle of baking paper on top of the mixture.
  • Cover the basin with two layers of foil and tie up tightly with a piece of string. This is to stop the water from getting in while the pudding is being cooked.
  • If using a pudding steamer follow its instructions.
  • Fill a large saucepan to about one third full with water. Bring to the boil.
  • Carefully lower your basin into the water. If the water comes up to your foil you’ll need to carefully remove some.
  • Reduce the heat to a simmer and cover the whole lot with a lid. Steam for three hours.
  • Check occasionally to make sure that the water hasn’t boiled away and if it has top up.
  • After three hours use oven gloves to carefully remove from the saucepan. Allow to cool for ten minutes, then place a serving plate on top of the bowl, turn it upside down and remove the pudding.
  • If your vegan Christmas pudding is stuck carefully run a knife around the edge of the pudding, then invert again and give the basin a tap. It should slide out easily now. Serve with vegan cream or custard.


  1. Nutritional information is approximate and is intended as a guide.


Calories: 339kcal | Carbohydrates: 60g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 106mg | Potassium: 472mg | Fiber: 7g | Sugar: 32g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 3mg