When it comes to vegan Christmas recipes that truly impress, this rich vegan Christmas pudding with cherries and raisins stands out as a must-make for the holidays. Deeply spiced, dark, moist, and packed with dried fruit, this pudding is everything you love about the traditional British favorite—but completely plant-based. Whether you're looking to wow your guests at a vegan xmas dinner or hunting for vegan Christmas desserts that go beyond cookies and pies, this dessert is the kind of nostalgic, rich, and comforting finale that leaves a lasting impression. Think of it as the ultimate centerpiece for your vegan Christmas food spread—especially when served warm with a generous pour of vegan brandy sauce or custard.
Not only does this recipe make a perfect xmas pudding, but it also bridges the gap between a cozy thanksgiving treat and a luxurious christmas pudding. The sticky sweetness of raisins and cherries mingles with warming spices and a hint of citrus, making it ideal for anyone exploring more indulgent vegan holiday recipes. It’s even flexible enough to adapt for paleo christmas pudding lovers or those who want to experiment with a chocolate christmas pudding variation.
Rich Vegan Christmas Pudding with Cherries and Raisins
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Cuisine British
Large mixing bowls You'll need separate bowls for dry ingredients, wet ingredients, and fruit soaking.
Pudding basin (or a deep, oven-safe bowl with lid) Traditional Christmas puddings are steamed in a ceramic basin, but a metal or glass bowl with tight foil sealing can work too.
Steamer or large pot For steaming the pudding. A deep stockpot with a rack or trivet works if you don’t have a dedicated steamer.
Baking paper and foil To securely cover the top of your pudding basin.
Kitchen twine To tie the pudding covering in place.
Measuring cups and spoons Accuracy is key in baking.
Cooling rack For post-steam resting.
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup fresh breadcrumbs use vegan bread
- 1/2 cup ground almonds adds richness and structure
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Fruit Mix
- 1 cup golden raisins
- 1 cup dark raisins
- 1 cup dried cherries or use a mix of dried cherries and cranberries
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dates
- Zest of 1 orange
- Zest of 1 lemon
Wet Ingredients
- 3/4 cup brown sugar
- 3/4 cup plant-based milk oat, almond, or soy work well
- 1/2 cup molasses or black treacle for a traditional depth
- 1/3 cup neutral oil like grapeseed or sunflower
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/4 cup brandy or dark rum optional but recommended
Step 1: Soak the Fruit
Place the raisins, dried cherries, apricots, dates, and citrus zests in a bowl. Pour over the brandy or rum and gently stir. Let this sit for at least 2 hours, preferably overnight, for the fruit to plump up and absorb all the flavor. This makes a huge difference in texture and taste.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, breadcrumbs, ground almonds, baking powder, baking soda, salt, and all your warming spices. Whisk thoroughly to distribute the leavening agents and spices evenly.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the brown sugar, plant milk, molasses, oil, apple cider vinegar, and vanilla extract. The vinegar helps react with baking soda to give the pudding a light lift.
Step 4: Bring It All Together
Add the soaked fruits—including any liquid—to the dry ingredients. Stir to coat the fruit pieces with the flour mixture (this helps them stay suspended in the batter). Then pour in the wet mixture and stir until everything is fully combined into a thick, dark, aromatic batter.
Step 5: Prepare the Pudding Basin
Grease your pudding basin thoroughly with oil or vegan butter. Spoon the mixture into the basin, smoothing the top slightly. Leave about an inch of space at the top to allow for expansion.
Step 6: Cover Securely
Cover the top with a layer of parchment paper and then foil. Create a pleat in the center to allow steam to expand. Tie securely with kitchen twine. If using a lid, still use parchment under the lid for extra insurance.
Step 7: Steam the Pudding
Place a trivet or upside-down heat-proof dish in the bottom of a large pot and add boiling water to reach halfway up the basin. Place the pudding inside, cover the pot, and steam for 4 hours, checking occasionally to top up the water as needed.
Step 8: Cool and Store
After steaming, remove the pudding carefully and allow it to cool completely on a wire rack. You can eat it right away, but for best flavor, wrap it (still in the basin) in fresh parchment and foil and store in a cool, dark place for up to 6 weeks. Reheat by steaming again for 1 hour before serving.
Pairings
Serve this rich vegan Christmas pudding warm with:
- Vegan brandy sauce – A simple sauce made with plant-based milk, sugar, cornstarch, and a splash of brandy brings that holiday punch.
- Vegan custard – Creamy, vanilla-scented custard made from oat milk or soy milk pairs beautifully with the dense pudding texture.
- Coconut whipped cream – Lightens the richness with a cool and fluffy contrast.
- Spiced mulled wine – Sipping a warm mug of mulled wine or cider as you eat this dessert takes the holiday experience to the next level.
- Coffee or black tea – For those who prefer something more grounding, strong coffee or tea cuts through the sweetness nicely.
This pudding also works incredibly well alongside other vegan Christmas treats—like vegan Christmas cookies, sticky toffee pudding, or even lighter dessert recipes like poached pears or gingerbread cake.
FAQs
1. Can I use fresh cherries instead of dried?
Not recommended. Dried cherries give this pudding its dense, chewy texture and hold up well during steaming. Fresh cherries would introduce too much moisture and change the consistency.
2. What kind of plant milk works best?
Oat milk and soy milk are preferred for their creaminess and ability to hold up during long cooking times. Almond milk also works, but avoid watery options like rice milk.
3. Can I use coconut oil instead of sunflower or grapeseed oil?
Yes, melted refined coconut oil works well, but make sure it’s refined so the flavor isn’t overpowering.
4. Can I bake this instead of steaming?
Technically yes, but the texture won’t be the same. Steaming gives that soft, sticky, moist pudding texture. If baking, cover tightly and bake in a water bath for about 2 hours at 325°F.
5. Is this pudding freezer-friendly?
Absolutely! After cooling completely, wrap the pudding tightly and freeze for up to 3 months. Thaw in the fridge and steam again to serve.
