Christmas isn’t complete unless you have a rich moist steamed Christmas pudding, this is a great Vegan version of the traditional Christmas Pudding for any dairy free guests that you might have.
Christmas pudding is a traditional British steamed ‘Plum’ pudding involving dried fruit. Even the name is ‘plum pudding’ it doesn’t contain plums as due to the pre-victorian use of the word ‘Plum’ really meant raisins. These puddings are usually flavoured with rich spices such as nutmeg, cinnamon and cloves.
Christmas pudding recipes are generally handed down through generations of families. This pudding tends to dark in colour and very closed textured. 
This is not a quick pudding to make, specially when you need to steam for hours…however when it’s Christmas it feels like its must. To be honest, even shop bought puddings sometimes need to be steamed, so actually making it at home is pretty easy.
Whats Aquafaba? Well Aquafaba is basically the tinned white beans/chickpeas water you tend to throw away. However not anymore…this is a magic water that mimics egg whites, so you can make meringues and other eggless options. In this pudding aquafaba works brilliantly as an egg substitute.
Vegan Christmas Pudding
Ingredients
- 250 g Dried Mixed Fruit
- 25 g Candied mixed peel
- 25 g Flaked Almonds
- 25 g Chopped Mixed Nuts
- 1 Orange Juice & Zest
- 2 tbsp Brandy
- 100 g Plain Flour
- 100 g Bread crumbs
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 2 tsp Mixed Spice
- 6-7 tbsp Aquafaba ( Water from tinned Chickpeas)
Instructions
- To a large bowl add the dried mixed fruit, candied peel, flaked almonds, chopped mixed nuts, zest and juice of one orange and brandy. Mix and allow to sit over night to infuse the flavours.
- Add plain flour, bread crumbs, nutmeg, cinnamon, mixed spiced to the fruit.
- Add the aquafaba and mix well.
- To a greased heatproof bowl add the pudding mixture, evenly spread the mixture. Add 2 grease proof paper discs on the pudding.
- Cover the bowl with foil tightly, then steam in a large pot with about 2 inches of water for 3 hours covered.
- Keep an eye on the pot, checking every half hour ensuring the pot does not run out of water, then after three hours carefully remove from the pot.
- Allow the pudding to completely cool, then remove from the bowl, poke with a skewer and drizzle on about 1/2 tsp of brandy every week until the big day.
- Before serving heat in the microwave or steam for about 30 minutes with cream, brandy cream or even custard. As this pudding has already been cooked, you can also serve it cold.
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