Vegan steamed chocolate pudding – this sumptuous steamed chocolate pudding with chocolate sauce is a delicious alternative to Christmas pudding; or is just perfect for any special occasion!
The last few Christmases we have spent with friends, none of whom particularly like Christmas pudding. So instead for dessert, I make Nigella’s steamed chocolate pudding which always goes down a treat!
I have been wanting to make a vegan version of that chocolate pudding for a while now, and what better occasion than Christmas to get it done?!
This vegan steamed chocolate pudding is easy to make and wonderfully chocolatey. I know that steaming a pudding might seem like a difficult task but I promise you that it is quite simple once you know how. And I’ve provided step by step instructions to help.
It is a great alternative to a traditional Christmas pudding as it still has that wow factor (though I don’t suggest setting it alight!), but is sure to please everyone – both traditional pudding lovers and haters alike.
It also has a much lighter texture than a Christmas pud, so it is easier to find room for it after a big meal!
It is topped with a rich chocolate sauce for pure chocolate indulgence, and I like it best served with vanilla ice cream on the side (though custard wouldn’t go amiss either).
How To Make Vegan Steamed Chocolate Pudding:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by thoroughly greasing a 1 – 1.2 litre pudding basin. Place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Pop the kettle on.
Mix together ground flaxseed and water to make a flax egg; set aside to go gloopy.
Place vegan butter/dairy free margarine, light brown soft sugar and maple syrup in a pan over a low heat and stir until melted.
Mix in dairy free milk, vanilla extract and the flax egg then whisk in flour, cocoa powder and bicarbonate of soda. Pour the batter into the prepared basin and spread level.
Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil. Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.
Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.
Place a saucer upside down in a large saucepan and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, try not to let it come above the level of the foil.
Place the lid on the pan and place over a low heat. Cook at a gentle simmer for one and a half hours. Check after an hour to see if the water needs topping up but resist the urge to take the lid off the pan too often.
While the pudding is cooking make the sauce. Place chopped chocolate, non-dairy milk, golden syrup and vanilla extract in a pan over a low heat and whisk gently until melted and smooth.
Once the pudding is done, cut off the string and remove the tin foil and parchment. Place a serving platter on top and flip over. The pudding should drop out of the basin (you might need to give it a bit of a wiggle). If it is stuck fast, run a knife around the edge to loosen.
Serve right away topped with the chocolate sauce and some ice cream or custard.
Variations:
- To make a chocolate ginger pudding, add a teaspoon or two of ground ginger to the batter (depending on how strong you want it) and fold through a handful of chopped stem ginger. Use stem ginger syrup in the chocolate sauce instead of golden syrup. Top with chopped stem ginger to serve.
- To make a chocolate orange pudding, add the finely grated zest of 1 large orange to the batter and add a drop of orange extract (to taste) to the chocolate sauce.
Can I Make This Vegan Steamed Chocolate Pudding In Advance?:
This vegan steamed chocolate pudding really needs to be eaten freshly cooked so it is best not to make it in advance. Any leftovers can be re-heated in individual slices in the microwave.
The sauce can be made up to three days in advance and stored in an airtight container in the fridge then re-heated when needed.
More Vegan Christmas Recipes:
- Vegan mince pies
- Vegan Christmas cake
- Vegan Christmas pudding
- Vegan mulled wine brownies
- Vegan mincemeat cake
- chocolate gingerbread cookies
- starry mince pie tart
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Vegan Steamed Chocolate Pudding
Ingredients
Vegan Steamed Chocolate Pudding:
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 100 g dairy free margarine/vegan butter
- 100 g light brown soft sugar
- 2 Tbsp maple syrup (or golden syrup)
- 150 ml unsweetened soy milk (or other non-dairy milk)
- 1 tsp vanilla extract
- 200 g self-raising flour
- 30 g cocoa powder
- 1/2 tsp bicarbonate of soda (baking soda)
Vegan Chocolate Sauce:
- 175 g dark chocolate (around 60% cocoa solids) chopped
- 240 ml (1 cup) unsweetened soy milk (or other non-dairy milk)
- 75 g (3 Tbsp) golden syrup (or use maple syrup)
- 1 tsp vanilla extract
Instructions
-
Start by thoroughly greasing a 1 - 1.2 litre pudding basin. Place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Pop the kettle on.
-
Mix together the ground flaxseed and water in a small bowl to make a flax egg; set aside to go gloopy.
-
Place the vegan butter/dairy free margarine, light brown soft sugar and maple syrup in a large pan over a low heat and stir until melted.
-
Mix in the soy milk, vanilla extract and the flax egg then sift in the flour, cocoa powder and bicarbonate of soda and whisk until no lumps of flour remain.
-
Pour the batter into the prepared basin and spread level.
-
Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil.
-
Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.
-
Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.
-
Place a saucer upside down in a large saucepan and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, try not to let it come above the level of the foil.
-
Place the lid on the pan and place over a low heat. Cook at a gentle simmer for one and a half hours. Check after an hour to see if the water needs topping up but resist the urge to take the lid off the pan too often.
-
While the pudding is steaming make the sauce. Place the chopped chocolate, soy milk, golden syrup and vanilla extract in a pan over a low heat and whisk gently until melted and smooth. Set aside and re-heat as needed.
-
Once the pudding is done, cut off the string and remove the tin foil and parchment. Place a serving platter on top and flip over. The pudding should drop out of the basin (you might need to give it a bit of a wiggle). If it is stuck fast, run a knife around the edge to loosen.
-
Serve right away topped with the chocolate sauce and some ice cream or custard.
Pete
Is this now a totally vegan blog?
hannahhossack
Hi Pete, yes, this blog is now primarily vegan but I assure you that I only post vegan recipes that are at least as delicious as the non-vegan versions!
Natalie
This looks absolutely amazing! So chocolatey and rich ♥
Anna
Just made this, it’s delicious. Thank you.