Vegan Steamed Maple Syrup Pudding

Vegan steamed maple syrup pudding – this easy vegan steamed sponge pudding is elevated by using pure maple syrup instead of the usual golden syrup. It is richly flavoured, easy to make and the ultimate in comforting puddings, especially served with maple custard! Eggless and dairy-free. Post sponsored by Maple From Canada.

This vegan steamed maple syrup pudding is a delicious twist on a classic recipe – the steamed syrup sponge pudding.

I have both veganised it and swapped the usual golden syrup for pure Canadian maple syrup, which gives the pudding far more depth of flavour.

Steamed puddings may not be very fashionable any more but they really do still deserve a spot on your Sunday dinner table.

They are very easy to make, there is no need to worry about over-cooking them, and they are just the kind of delicious, stick-to-your-ribs sort of comforting dessert that is needed during cold weather and dark times.

As well as using maple syrup to make the sponge pudding, I’ve taken everything up a notch by serving it with lashings of vegan maple custard.

Using maple syrup to sweeten the custard instead of sugar makes it richer in flavour and more decadent feeling; like a more a grown up version of the classic!

What Do I Need To Make Vegan Steamed Maple Syrup Pudding?:

Vegan butter/margarine: I always prefer to use a block butter/margarine for baking, rather than the spreadable kind in a tub which has a higher water content. I use Naturli Vegan Block or Flora Block. (Spreadable will work if that’s all you have though).

Maple sugar or golden caster sugar: I used maple sugar in the pudding to give an extra kick of maple flavour; but this pudding is just as delicious made with caster sugar (preferably golden) as maple sugar can be hard to find.

Maple syrup: some maple syrup is added to the sponge batter, and some is poured into the pudding basin before you add the batter. This gives the pudding a delicious sticky maple topping.

Make sure that you use pure Canadian maple syrup for the best flavour. Some cheaper ones are blended with other syrups so you won’t get as good a flavour.

I use a dark maple syrup as it has a robust flavour that shines through really well, but any grade will work.

Non-dairy milk: Any variety will work but I like unsweetened soy milk best. Soy milk is the best milk alternative for baking as it has the highest protein content.

Non-dairy yogurt: A bit of non-dairy yogurt replaces the egg and helps keep the pudding moist and tender. I use unsweetened coconut yogurt.

You can also swap the yogurt for an equal quantity of unsweetened apple sauce OR one flax egg – 1 Tbsp ground flaxseed/linseed mixed with 3 Tbsp warm water and left to go gloopy.

Vanilla extract: vanilla enhances the maple flavour. Use a good quality extract rather than essence (I like Nielsen-Massey). You can also use vanilla bean paste.

Self-raising flour plus bicarbonate of soda (baking soda): I found that using self-raising flour with a little bit of extra bicarbonate of soda gave the pudding the best texture and rise.

Cornflour/cornstarch: A bit of cornflour helps to give the pudding a light texture. If you don’t have any you can swap it for an equal weight of self-raising flour (so a total of 230g self-raising rather than 215g).

For the vegan maple custard:

Unsweetened non-dairy milk: you want to use a creamier variety of milk such as soy, cashew or oat. I like soy best.

Non-dairy cream: I found that vegan custard made with milk alone tasted a bit thin and lacking. To remedy this I swap some of the milk for vegan cream. I use Alpro soy single cream, but any kind will work – coconut cream, home-made cashew cream, oat cream etc.

Cornflour/cornstarch: Instead of thickening the custard with egg yolks, cornflour does the job (the same way as custard powder). I don’t recommend swapping the cornflour for arrowroot as that can result in a slimy custard.

Maple syrup: swapping the sugar for maple syrup gives this vegan custard an amazing rich flavour. Seriously, I could just drink it!

How To Make Vegan Steamed Maple Syrup Pudding:

(For ingredients and full instructions see the recipe card below)

Start by preparing your pudding basin – grease it very well and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Pour 3 Tbsp of the maple syrup into the greased basin and set it aside.

Cut a large square of baking parchment and another of tin foil. Make a pleat in the centre of each square, this gives the pudding room to rise. This will form the lid of your pudding basin so if yours has it’s own lid you can skip this step.

Place vegan butter/dairy free margarine, maple or caster sugar and 2 Tbsp of maple syrup in a pan over a low heat and stir until it is melted.

Remove the pan from the heat and whisk in non-dairy milk, non-dairy yogurt and vanilla extract until smooth.

In a separate bowl, sift together self-raising flour, cornflour and bicarbonate of soda. Add the dry ingredients to the wet and whisk until no dry lumps remain.

Pour the batter into the prepared basin and spread it level.

Place the baking parchment on top of the pudding basin with the pleat 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 several times 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 centimetre below the string. If your pudding basin has it’s own lid, you can skip the above and simply put the lid on, making sure it is tight.

Place a saucer upside down in a large saucepan with a lid and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin. Don’t let the water touch the foil/baking parchment otherwise you may end up with a soggy pudding.

Put the lid on the pan and place over a low heat. Cook at a gentle simmer for two hours, it will do the pudding no harm to let it cook for a while longer however.

Top Tips:

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.

I used pure Canadian dark maple syrup to make this pudding as it has such a wonderful deep flavour. Don’t use a maple flavoured syrup instead, blended products don’t taste anywhere near as good as pure maple syrup.

Make sure that you really grease the pudding basin well to prevent it from sticking. I use refined coconut oil but you can also use vegan butter.

If you don’t have a pudding basin with a lid you will need to make your own using baking parchment, tin foil and string. Take your time doing it to make sure that it is very tightly tied, and when steaming the pudding DO NOT let the water level come up as far as the baking parchment/tin foil.

Can I Make This Vegan Steamed Maple Syrup Pudding In Advance?:

This vegan steamed maple syrup 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 custard can be made up to three days in advance and stored in an airtight container in the fridge then re-heated when needed.

If it is too thick when you reheat it, stir in a little more non-dairy milk. If it is too thin, mix 2 tsp cornflour with 2 tsp milk, stir it in to the custard then cook for a couple of minutes while stirring until it thickens.

More Vegan Maple Syrup Recipes:

I love using maple syrup in both cooking and baking, it is so incredibly versatile and gives everything a wonderful flavour! Here are some more ideas for baking with maple syrup:

Vegan maple pecan bread wreath

Vegan wholemeal maple cinnamon rolls

Autumn leaf maple cookie wreath

Maple pecan cake with chocolate cashew cream frosting

Vegan pumpkin cake with maple pecans

You can also find loads of recipes using maple syrup on the Maple From Canada UK website.

More Comforting Vegan Pudding Recipes:

Vegan steamed chocolate pudding

Vegan Christmas pudding

Vegan ginger apple pie

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 6 votes

Vegan Steamed Maple Syrup Pudding

Vegan steamed maple syrup pudding – this easy vegan steamedsponge pudding is elevated by using pure maple syrup instead of theusual golden syrup. It is richly flavoured, easy to make and theultimate in comforting puddings!

Course Dessert

Cuisine British

Keyword pudding

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 8 people

Author Domestic Gothess

Ingredients

For the pudding:

• 100 g (3.5 oz) vegan block butter/ margarine
• 100 g (½ cup) maple sugar or golden caster sugar
• 5 Tbsp maple syrup divided
• 150 ml (½ cup + 2 Tbsp) unsweetened non-dairy milk (soy is best)
• 45 g (3 Tbsp) unsweetened non-dairy yogurt
• 2 tsp vanilla extract
• 215 g (1 + ¾ cups) self-raising flour
• 15 g (1 ½ Tbsp) cornflour (cornstarch)
• ½ tsp bicarbonate of soda (baking soda)

For the maple custard:

• 25 g (2 ½ Tbsp) cornflour (cornstarch)
• 300 ml (1 ¼ cups) unsweetened non-dairy milk (soy is best)
• 200 ml (½ + ⅓ cup) non-dairy cream (I use soy single cream)
• 80 ml (⅓ cup) maple syrup
• 3 tsp vanilla extract

Instructions

• You will need a 1.2 litre pudding basin, a large saucepan with a lid, a saucer, baking parchment, tin foil and string (unless your pudding basin has it’s own lid).
• Start by thoroughly greasing a 1.2 litre pudding basin. Place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Pour 3 Tbsp of the maple syrup into the greased basin and set aside.
• Pop the kettle on. Cut a large square of baking parchment and another of tin foil. Make a pleat in the centre of each square. The pleat gives the pudding room to rise. (If you have a pudding basin with a lid you can skip this step.)
• Place the vegan butter/dairy free margarine, maple or caster sugar and the remaining 2 Tbsp of the maple syrup in a pan over a low heat and stir until melted.
• Remove from the heat and whisk in the milk, yogurt and vanilla extract until smooth.
• In a separate bowl, sift together the flour, cornflour and bicarbonate of soda. Add the dry ingredients to the wet and whisk until no dry lumps remain.
• Pour the batter into the prepared basin and spread it level. There should be a decent gap at the top to allow the pudding plenty of room to rise.
• Place the baking parchment on top of the pudding basin with the pleat 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 several times 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 centimetre below the string. If your pudding basin has it’s own lid, skip the above and simply put the lid on, making sure it is tight.
• Place a saucer upside down in a large saucepan with a lid and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin. Do not let the water touch the foil/baking parchment otherwise you may end up with a soggy pudding.
• Put the lid on the pan and place over a low heat. Cook at a gentle simmer for two hours, it will do the pudding no harm to let it cook for a while longer however. 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.
• Once the pudding is done steaming, cut off the string and remove the tin foil and parchment. Run a knife around the edge to loosen it then place a serving platter on top and flip it over. The pudding should drop out of the basin (you might need to give it a bit of a wiggle).
• Serve the pudding right away with the maple custard, or with vanilla ice cream.
• To make the custard, place the cornflour in a saucepan and very gradually whisk in the milk, a little at a time.
• Stir in the cream, maple syrup and vanilla extract. Place the pan over a medium heat and stir constantly until it comes up to a simmer and thickens. Allow to simmer for a minute then remove from the heat and serve.
• If you are making the custard in advance, pour it into a jug and place a piece of baking parchment directly on the surface to prevent a skin from forming. Allow to cool then refrigerate for up to three days.
• The custard may become very thick as it cools, just give it a good whisk when you reheat it and it will thin out again.
• If it is still too thick, stir in a little more non-dairy milk. If it is too thin, mix 2 tsp cornflour with 2 tsp milk, stir it in to the custard then cook for a couple of minutes while stirring until it thickens.

Notes

• 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.
• Make sure that you really grease the pudding basin well to prevent it from sticking. I use refined coconut oil but you can also use vegan butter.

This post is sponsored by Maple From Canada, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.