A vegan twist on the classic Christmas Pudding with a drool-worthy chocolate orange flavour! This can also be cooked and reheated in the microwave for a quick treat.
Christmas pudding is definitely a “Love it or hate it” thing.
Stir Up Sunday, for those who don’t know, is a British tradition for making the Christmas pudding.
And with that event coming up on the 22nd, I decided to create something that even some Christmas pudding-haters will love…
My first thought was “Add chocolate!!!” and to make it even more festive, I paired it with orange to create a Chocolate Orange Vegan Christmas Pudding.
How can anyone not love this combination?
Jump to:
Tools you’ll need
- 1 litre pudding basin/tin
- A large pot – Large enough to comfortable sit the basin inside
- A small trivet – This will sit underneath the basin, inside the pot. You can also make use over other kitchen tools/accessories, such as a small heat-proof lid or upside down bowl.
- Greaseproof paper
- Tin foil
- String
- Scissors
Ingredients
- Oil – Mild vegetable oil for the cake and for greasing
- Flour
- Cornflour (cornstarch) – or arrowroot powder.
- Baking powder
- Dark brown sugar
- Cocoa powder
- Breadcrumbs – I use fresh white breadcrumbs in this recipe
- Spices – Including cinnamon and mixed spice
- Orange – Zest and juice of a fresh orange and some natural orange flavouring, if you can get hold of some.
- Mixed dried fruit and peel – Soaked in brandy! Plus some dates.
- Chocolate chips – Dark or dairy-free chocolate chips or broken chocolate bars
FAQ
Yes! I love making this in the microwave for a quick treat. Simply divide the batter into 4 microwave-safe mugs or containers and cook at 600W for approximately 3-4 minutes.
Please note: These timings are based on splitting the batter into 4 portions. Larger portions will take longer.
For steaming: Follow the same instructions as cooking but for 45 minutes.
For the microwave: Cook at 600W for 5 minutes.
📖 Recipe
Chocolate Orange Vegan Christmas Pudding
A Christmas pudding even Christmas pudding-haters will love! A non-traditional Chocolate Orange Christmas Pudding that's vegan friendly too.
You will need a 1 litre pudding basin/tin, a pot large enough for the pudding basin, greaseproof paper, tin foil, string and scissors.
Ingredients
- 60 ml / 2 fl oz (¼ cup) vegetable oil, plus extra for greasing
- 60g / 2 oz (scant 1⁄2 cup) plain (all-purpose) flour
- 3 tbsp cornflour (cornstarch)
- 2 tsp baking powder
- 120 g / 4 1⁄4 oz (heaped 1⁄2 cup) dark brown sugar
- 3 tbsp cocoa powder
- 150 g / 5 1⁄2 oz (3 cups) fresh white breadcrumbs
- 1⁄2 tsp ground mixed spice (apple pie spice)
- 1⁄2 tsp ground cinnamon
- Finely grated zest and juice of 2 oranges (about 100 ml / 3 1⁄2 fl oz (scant 1⁄2 cup) orange juice)
- 1 tsp natural orange extract
- 350 g / 12 oz (heaped 2 1⁄2 cups) mixed dried fruit and peel, soaked in 4 tbsp brandy overnight
- 100 g / 3 1⁄2 oz (3⁄4 cup) pitted dates, chopped
- 100 g / 3 1⁄2 oz (2⁄3 cup) dark chocolate chips
For the chocolate sauce
- 100 g / 3 1⁄2 oz dark or dairy- free chocolate
- 2 tbsp dairy-free milk
Instructions
Before you start
- Grease a 1 litre/35fl oz (1 quart) pudding basin with the oil and place a circle of greaseproof paper at the bottom.
To prepare the pudding mixture
- In a large bowl, mix together the flour, cornflour, baking powder, sugar, cocoa powder, breadcrumbs, spices and orange zest.
- Whisk the orange juice, oil, orange extract and 80ml/21⁄2fl oz (1⁄3 cup) water together in a small jug.
- Mix the wet ingredients into the dry ingredients, then fold in the soaked dried fruits, dates and the chocolate chips. Transfer the mixture to the prepared pudding basin.
To steam the pudding
- Cut a large square of greaseproof paper and another of foil, both slightly bigger than the basin. Place the foil over the paper and make a 2.5cm/1in thick fold in the centre of both layers. Place on top of the pudding basin, paper-side down, and fasten securely with a piece of string around the basin, under the lip.
- Tie another piece to this one, run it across the top of the basin and tie the other end to the string on the opposite side of the basin to create a handle, so that you can easily lift the pudding out of the pan.
- Place a trivet or upturned saucer at the bottom of the large pan and place the pudding basin on top. Fill the pan with hot water, so that it comes about two-thirds of the way up the pudding basin. Cover the pot with a lid and bring to a gentle simmer, then let it steam for 31⁄2 hours, checking occasionally and topping up the water if needed so it doesn’t boil dry.
- After 31⁄2 hours, lift the pudding out of the pan and leave to cool for a few minutes, until the pudding starts to shrink away from the basin. Carefully, using a palette knife, loosen the pudding from the sides and turn over onto a plate.
To serve
- Make the quick chocolate sauce. Melt the chocolate in a bowl set over a pan of simmering water and add a few drops of milk to loosen it into a pourable consistency. Pour over the pudding, to serve.
Notes
You can store the pudding in its basin and covered with foil, for up to a year in a cool dark place. To reheat the pudding, steam in the same way for 45 minutes, or microwave for 5 minutes.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 428Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 215mgCarbohydrates 78gFiber 5gSugar 39gProtein 4g
Roberta says
This is delicious! A lifesaver for a family with egg, dairy and nut allergies. Thank you
Aimee says
So pleased you like the taste, Roberta! Thanks for the comment.
Donna says
Hi, this recipe looks amazing and I’m keen to try it for Christmas this year but I’m confused about the dry ingredients. In the ingredient list you have plain flour, cornflour and baking powder. In the method step 3 you have flour, arrowroot, baking powder and xantham gum. I’m assuming that gluten free instructions have accidentally been included but just want to make sure. Thanks
Aimee says
Hi, I’m sorry about this! The recipe was published in my cookbook and I updated it to reflect the more simple instructions from there but forgot to tweak that part in the instructions. Oops. But arrowroot is interchangeable with cornflour (which I figured is easier to find) and it turns out the xanthum gum wasn’t necessary, upon further testing. So it’s still the same recipe, just simplified wording. I’ve updated the recipe now and apologise for the confusion. Hope you get to try this for Christmas, It’s well worth it :-)
Chris says
Could you please tell me why there is an asterisk* after (Brandy soaked mixed dried fruit &) citrus peel in the ingredients list?
Leonie says
If you look further down, it is because she explains that if you can’t find bandy soaked dried fruit, then do it yourself the night before.
I have made this recipe a few times, and it is lush.
Elaine says
Hi! I made this last year – last minute – and everyone loved it! Im trying to be more organised and make it in good time this year. Fridge space is at a premium so can this be frozen? Thank you. Xx
Linda says
Can I make it without guar gum or do you know a substitute please
Linda says
Oops xanthum
Sally says
Xantham gum is a binding agent that’s often used with gluten free flour to ensure binding occurs. If you are not using gluten free flour the arrowroot should be enough to bind the pudding. To be extra sure you could add a tablespoon of soya flour or cornflour instead.
sally says
To re heat, can the pudding be microwaved?
Aimee says
Hi Sally – Sure! I would say 3-5 minutes on full power :)
Tiff says
Hi Aimee I made this last year and it went down a storm! Can I ask you though, please:
1. How do you make the chocolate sauce?
2. Do you ‘feed’ the pudding?
3. Is there an alternative resteam heating method? I’m a guest and I don’t fancy using my hosts hob for 2 hours and heating the sauce.
Aimee says
Hi Tiff, sorry for not getting back to you sooner. Glad to hear you enjoy this recipe! To answer your questions:
1) The chocolate sauce was literally just melted chocolate with a bit of dairy-free butter or coconut cream.
2) No need to feed it but you can certainly try it if you want to make it extra juicy.
3) You can cover it in foil and heat it in the oven for 20-30 minutes. You might need to add a few drops of water into the tin with it.
Hope that helps!
Katie says
Thank you for this recipe–it looks like it would go really well with a little bit of grand marnier! I’m thinking of making mini versions of this recipe, but it would require baking the pudding in the oven instead of steaming it…would you advise against this? Any tips?
Aimee says
Hi Katie sorry for the late reply! I have never tried baking them but I think it would be a very different outcome. I think steam is what gives it that classic christmas pudding texture so perhaps if you used a pan of water in the oven, to create steam? That might work but I’ve never tried it so can’t say for sure! Let me know if you give it a go :-)
Sharon @ Bit of the Good Stuff says
I love the choc/orange twist you’ve put on the traditional Christmas pudding. Definitely a winner in my book ;)
Stunning photography too ♥
lydia says
yum!!! this will be my first vegan christmas & i’ve been thinking a lot about what to make for pudding – i think this could be a winner!
Laura says
Normally I’d stick with my own recipe for cherry and pecan Christmas pudding but you’ve really made me want this version now! Love the flavours.
Vicky says
Wow Aimee! That’s an incredibly decadent and luscious pudding!