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–+ servings
Vegan Christmas Pudding traditional recipe budinca de craciun

Vegan Christmas Pudding

A dark, deeply spiced vegan Christmas pudding packed with dried fruit soaked in orange juice and liqueur, then slow-steamed until rich and moist. Dairy-free and egg-free, made with almond and coconut flour, it needs about 5 hours 20 minutes from start to finish, including the 2-hour fruit soak.
Prep Time 20 minutes
Cook Time 3 hours
Inactive Time 2 hours
Total Time 5 hours 20 minutes
Choose Serving Size 8

Ingredients 

  • ½ cup cranberries
  • ½ cup sultanas
  • ½ cup raisins
  • ¼ cup mango dried, chopped
  • ¼ cup pineapple dried, chopped
  • ¼ cup apricot dried, chopped
  • ¼ cup pecans chopped
  • 2 Tbsp Medjool dates pitted and chopped
  • ½ cup orange juice
  • 2 Tbsp orange liqueur
  • 3 tsp orange zest
  • ½ cup dairy-free butter
  • ¼ cup brown sugar
  • ½ cup apple puree
  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • ½ tsp ginger ground
  • ¼ tsp nutmeg ground
  • ¼ tsp allspice
  • 1 Tbsp coconut oil for greasing the bowl

Instructions

  • Combine the cranberries, sultanas, raisins, mango, pineapple, apricot, pecans, dates, orange zest, orange juice and orange liqueur in a bowl, then leave the mixture to stand for 2 hours so the fruit softens.
  • Beat together the dairy-free butter and brown sugar until creamy.
  • Stir in the soaked fruit mixture and all the remaining ingredients, except the coconut oil, which is for greasing the bowl.
  • Grease the pudding bowl with the coconut oil.
  • Pour in the mixture and smooth the top.
  • Place a circle of baking paper on top of the mixture, then cover the top of the pudding bowl with parchment paper and tie it on with string.
  • Fold the paper up at the edges so that it does not touch the water.
  • Place the pudding bowl in a large pan.
  • Add enough water to come two-thirds of the way up the side of the bowl.
  • Steam the pudding for three to four hours, checking the water level every 30 minutes and topping it up as needed.
  • The pudding is done when a cake skewer inserted into the centre comes out clean.
  • Let it cool, then wrap it well and keep it in the fridge for 2 to 4 weeks.
  • Warm the pudding through before serving.

Notes

For an alcohol-free version, swap the orange liqueur for extra orange juice. Use good-quality, still-soft dried fruit for the best colour and flavour. The pudding keeps wrapped in the fridge for 2 to 4 weeks and only improves as it matures - steam or warm it through gently before serving.