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Christmas Pudding

The best whole food plant-based Christmas pudding recipe around (even if I do say so myself!)
Prep Time 30 mins
Cook Time 6 hrs
Soaking time 4 hrs
Total Time 10 hrs 30 mins
Course Dessert
Servings 8 portions


  • 2 large bowls
  • 1x1 litre or 2x500ml pyrex bowls
  • greaseproof paper
  • tin foil
  • string
  • small grater
  • spoons and sharp knife
  • steamer


  • 250 ml strong tea
  • 425 grams mixed dried fruit
  • 2 tbsp ground flaxseed
  • 1 medium apple
  • 2 T brandy optional
  • 100 grams carrot
  • 1 medium orange, zest and juice
  • 200 grams self-raising flour GF optional
  • 110 grams breadcrumbs gluten free if needed
  • 1 teaspoon ground all spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch cloves
  • 50 grams coconut sugar optional
  • 50 grams sliced almonds optional


  • Weigh out the dried fruit into a large bowl. Add strong tea and mix to combine. Leave to soak for at least 4 hours (do overnight if easier)
  • Add the ground flaxseed and orange juice to the soaked dried fruit and stir well. Leave to thicken slightly.
  • Weigh out the flour, breadcrumbs, spices, coconut sugar and sliced almonds (if using) in a large bowl.
  • Finely chop the apple, grate the carrot and orange rind and add them to the bowl. Mix well.
  • Add the brandy (if using) to the mixed fruit mix.
  • Lightly grease the inside of the pyrex bowl/s with a couple of squirts of olive oil.
  • Add the fruit mix to the flour mix and stir thoroughly to make sure everything is well combined. If the family is around, get them to give it a stir and make a wish. Or keep or the wishes to yourself!
  • Spoon the mix into the prepared bowl and pack it down, pressing with the spoon.
  • Make sure there's plenty of water in the steamer and put it on the hob to heat.
  • Wrap the bowl in a double layer of greaseproof paper then wrap again in tin foil. Tie the string around the outside and make a handle - this will help you lift the bowl out of the steamer without burning your fingers.
  • Place in the steamer and cook for 6 hours. Keep an eye on the water level in the steamer and top up as needed - you don't want it to burn dry or the smoke alarm will go crazy.
  • Remove from the steamer and leave to cool.
  • Once cold, peel off the foil and greaseproof paper and replace with fresh. Keep in a cool place.
  • On Christmas Day, steam again for 2-3 hours before serving.
Keyword Christmas, low fat, OMS friendly, plant based, vegan Christmas pudding