Dessert

Vegan Christmas Pudding

November 14, 2019 by hannahhossack 1 Comment

Vegan Christmas pudding – this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

Christmas pudding is quite divisive, some people love it, some hate it. I am firmly in the ‘love’ camp though I do get why lots of people don’t like it; it does tend to be quite dense and heavy.

This vegan one is a little bit lighter than a lot of recipes, but is still rich and moist. It is packed with juicy rum soaked dried fruit and is lightly spiced and perfectly festive.

It is the perfect way to round off your Christmas dinner and I think that this vegan pudding is just as good as, if not better than, the classic suet and egg laden version.

Christmas pudding may seem tricky to make but it is actually incredibly simple. It does take five hours to steam so you need to make sure that you start making it fairly early in the day; but it is all hands off time while it is cooking.

It can be stored for up to six months before Christmas (see instructions below for how to store it), or made as little as a couple of days in advance. On the day it will take an hour to steam before serving.

How To Make Vegan Christmas 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.*

You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight.

Mix together dried raisins, currants and chopped dried dates and apricots (or use a different selection of dried fruits as you like) with the zest and juice of an orange and some rum, brandy or sherry, cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.

The next day, stir a peeled and grated cooking apple into the fruit mixture; Bramley apple is best but Granny Smith will do if you can’t get hold of them.

Next, stir in self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice (pumpkin spice) followed by aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.

The aquafaba and coconut oil are absolutely the best replacements for the eggs and suet/butter that are usually used in Christmas pudding so I don’t recommend subbing them for anything else. As long as you use refined rather than virgin coconut oil your pudding won’t taste like coconut.

Grease a 1.2 – 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking.

Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn’t rise much but make sure that there is at least a centimetre gap at the top.

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 to act as a trivet 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 it touch the foil.

Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a little longer however). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.

When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.

Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.

On Christmas day, steam the pudding in the same way for one to two hours before serving it.

Top Tips:

You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

Christmas pudding is traditionally made on Stir Up Sunday, which is the last Sunday before the season of Advent; but it can be made any time up to six months in advance of Christmas, and as little as a couple of days beforehand if needed.

Traditionally, everyone in the household is meant to take a turn stirring the pudding mix and make a special wish for the year ahead.

This recipe uses fresh rather than dried breadcrumbs; to make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.

Any leftover Christmas pudding will keep in the fridge for up to two weeks and can be reheated as needed. It can also be frozen for up to one year provided it is well wrapped.

How To Store Christmas Pudding:

This vegan Christmas pudding can be stored for up to six months provided you make it with alcohol and feed it every week or two with a little more alcohol.

Once the pudding is done steaming, allow it to cool then remove the tin foil and baking parchment and replace them with fresh ones. Store it in a cool, dark place (like a cupboard). Every two weeks, take off the foil and parchment and drizzle over a tablespoon of rum or brandy.

The pudding will drink it up and become more rich and moist for Christmas.

If you want to make the pudding without alcohol then you will not be able to store it for more than a couple of weeks as it is the alcohol that preserves it.

The pudding can also be frozen for up to a year. Thaw overnight before heating it through to serve.

How To Flame A Christmas Pudding:

When serving a Christmas pudding, traditionally you are supposed to set it alight with flaming brandy first. This is totally optional of course but it is quite a spectacle!

To light your pudding, once it has had it’s second steaming, turn it out onto a wide serving plate with a lip; you don’t want to end up with flaming alcohol running over the edge of the plate and onto the table!

Place about 2-3 Tbsp of brandy, rum or vodka in a metal ladle. Hold the bottom of the ladle over a candle, tealight or gas hob to heat up the alcohol.

Carefully tilt the ladle sideways slightly so that the alcohol catches light (or use a match) then gently pour the flaming alcohol over the pudding and turn out the lights so that everyone can see the flames!

What To Serve With Vegan Christmas Pudding:

Traditionally, Christmas pudding is served with either brandy sauce or brandy butter, but it is also great with ice cream, custard or cream.

To make a vegan brandy sauce, place 3 Tbsp cornflour (cornstarch) in a pan and gradually whisk in 400ml non-dairy milk (soy or oat would be the best options here). Whisk in 75g caster sugar then bring the pan to the boil, whisking constantly, until the sauce thickens.

Remove from the heat and stir in 3 Tbsp brandy (or rum), the seeds from 1 vanilla pod (or 1 tsp vanilla bean paste) and 100ml plant based cream (such as soy or oat). Serve the sauce warm with the pudding.

More Vegan Christmas Recipes:

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Christmas Pudding

Vegan Christmas pudding - this vegan version of the classic British steamed Christmas pudding is rich, moist, fruity and boozy but not overly dense or heavy. It is easy to make and can be cooked in advance and matured for up to six months or eaten right away instead.

Course Dessert

Cuisine British

Keyword pudding

Prep Time 30 minutes

Cook Time 5 hours

Soaking Time: 12 hours

Servings 8 people

Author Domestic Gothess

Ingredients

150 g (5.3oz) raisins
100 g (3.5oz) currants
100 g (3.5oz) chopped dried dates
100 g (3.5oz) chopped dried apricots
4 Tbsp brandy/rum/sherry
finely grated zest and juice of 1 medium orange
1 medium cooking apple (about 220g unpeeled weight) (Bramley is best) peeled, cored and grated
100 g (3/4 cup + 2Tbsp) self-raising flour
70 g (1 cup) fresh breadcrumbs*
100 g (1/2 cup + 1 Tbsp) light brown soft sugar
1 tsp mixed spice (pumpkin spice)
75 g (1/4 cup + 2 Tbsp) melted refined coconut oil
3 Tbsp aquafaba (the liquid drained from a tin of chickpeas)
2 Tbsp non-dairy milk
40 g (1.4oz) chopped almonds (optional)

Instructions

You need to start making this vegan Christmas pudding the day before you want to steam it as the fruit needs to soak overnight. Mix together the raisins, currants and chopped dried dates and apricots with the rum/brandy/sherry and the orange zest and juice. Cover and leave to soak overnight. I give it a stir every now and again to ensure that the fruit is equally coated.
The next day, stir the peeled, cored and grated cooking apple into the fruit mixture.
Next, stir in the self-raising flour, fresh breadcrumbs, light brown soft sugar and mixed spice followed by the aquafaba, melted refined coconut oil, non-dairy milk and chopped almonds.
Grease a 1.2 - 1.4 litre pudding basin and place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Put the kettle on.
Spoon the pudding mixture into the greased basin and pack it down firmly then level the top. It is ok if the mixture comes almost all the way up to the top of the basin as it doesn't rise much but make sure that there is at least a centimetre gap at the top.
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 to act as a trivet 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 it touch the foil.
Place the lid on the pan and place over a low heat. Cook at a gentle simmer for five hours (it will do the pudding no harm to leave it to cook for a bit longer than that). Check every now and again to see if the water needs topping up but resist the urge to take the lid off the pan too often.
When it is cooked, the pudding should be a deep brown colour and be firm to the touch with a little bit of bounce. A skewer inserted into the centre should come out clean.
Once the pudding is done steaming, remove it from the pan and leave it to cool then remove the baking parchment and tin foil and replace them with fresh ones. Store in a cool, dry place for up to six months, feeding it occasionally with rum or brandy.
On Christmas day, steam the pudding in the same way for 1-2 hours before serving it. See instructions in the post above for how to flame it.

Recipe Notes

For the best results make sure that you follow the recipe closely and read the post above for all of the tips and information. 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.
*To make fresh breadcrumbs simply remove the crusts from a couple of slices of slightly stale white bread, weigh out 70g worth and blend them in a food processor until finely chopped.
You can vary the dried fruit to suit you as long as you keep the same overall weight (450g). Dried cranberries, cherries and blueberries and chopped dried figs would be great options.

Vegan Chunky Monkey Ice Cream (Banana Ice Cream With Chocolate & Walnuts)

July 17, 2019 by hannahhossack 4 Comments

Vegan chunky monkey ice cream – creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry’s copycat is easy to make and so delicious!

Since coming up with the rich and creamy ice cream base that I used to make my rich and creamy vegan chocolate ice cream; I’ve been wanting to use it to make loads of different ice cream flavours.

My vegan peanut butter and cookies ice cream was a delicious take on a Ben and Jerry’s ice cream flavour, and this amazing vegan chunky monkey ice cream is another take on one of their popular flavours – Chunky Monkey.

It consists of a creamy banana flavoured ice cream base, with plenty of chocolate chunks and pieces of walnut (or pecan). It is a great way of using up a couple of browned bananas if you don’t feel like baking banana bread.

Although it contains banana however, this is absolutely not a ‘nice cream’ – the kind of healthy ice cream that is made simply by blending chunks of frozen banana. This is a rich and creamy, indulgent, ‘proper’ ice cream.

Like my chocolate ice cream, the base is made using part blended cashews and part full fat tinned coconut milk. This gives such a smooth and creamy texture and the ice cream has no hint of iciness. I also can’t taste the coconut at all so if you’re not a fan of coconut don’t worry!

Lets Break Down The Ingredients:

Cashews: Soaked and blended with non-dairy milk, cashews make a delicious, rich cream which is perfect for making a smooth and creamy ice cream.

Coconut milk: Full fat tinned coconut milk adds extra creaminess – no light or drinking varieties please!

Xanthan Gum: Pretty much all commercial ice creams contain some sort of stabiliser such as guar gum. This helps to stop the ingredients from separating and keeps the ice cream smooth and creamy. Because guar gum is not so easy to get hold of, I used xanthan gum which is sold in most supermarkets and does the same job. You can omit it if you can’t get hold of it.

Bananas: A couple of very ripe bananas provide lots of banana flavour, without making the ice cream icy.

Salt: A little bit of salt really helps to balance the sweetness.

Vanilla Extract: A dash of vanilla helps to enhance the flavour.

Caster Sugar: Caster/superfine sugar dissolves easily but you can swap it for another type of sugar if you prefer. I haven’t tested using maple syrup/agave so I am not sure how swapping for a liquid sweetener would affect the texture. Ice cream needs a certain amount of sugar for the best texture; reducing it could result in a more icy ice cream.

Cornflour/Cornstarch: Most non-vegan ice creams are made using a custard base that is thickened with egg yolks, though the famous Jeni’s ice cream is thickened with cornflour instead, meaning that the ice cream is creamy but the flavour isn’t overpowered by eggyness. I thickened my ice cream with cornflour which makes it extra thick and creamy, but if you want less of a pudding-like texture then you can omit it. (The ice cream miiiight be a tad more icy, but still delicious!).

Chocolate Chunks and Walnuts: I like lots of ‘bits’ in my ice cream so added plenty of chopped dark chocolate and walnuts. You could also use pecans instead, or just omit the mix-ins for plain banana ice cream.

How To Make Vegan Chunky Monkey Ice Cream:

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

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).

Place the soaked cashews in a blender along with 250ml of non-dairy milk (I used soy) and blend until very smooth. (They are pictured with water below as I nabbed the image from a previous recipe; use milk for this one).

Add the full fat coconut milk, xanthan gum, bananas, sugar, cornflour, salt and vanilla extract and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers – you don’t want lumpy ice cream.

Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don’t let it boil for more than a minute; boiling cornflour for too long can cause it to break down and become runny again.

Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight).

Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See below for instructions on how to churn it without an ice cream maker).

Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.

Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

What If I Don’t Own An Ice Cream Maker?:

If you don’t have an ice cream maker you can still make this vegan chunky monkey ice cream, it just takes a bit more work.

Once the base is chilled, pour it into a large freezerproof container and pop it in the freezer. Every 30 minutes or so, remove it from the freezer and give it a quick whisk with an electric mixer to break up any ice crystals then return it to the freezer.

Repeat this until it reaches soft-serve consistency then stir through the chopped chocolate and walnuts.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan Chunky Monkey Ice Cream (banana ice cream with chocolate and walnuts)

Vegan chunky monkey ice cream - creamy vegan banana ice cream with chocolate chunks and walnuts. This Ben & Jerry's copycat is easy to make and so delicious!

Course Dessert

Cuisine Italian, vegan

Keyword ice cream

Prep Time 10 minutes

Cook Time 5 minutes

Chilling Time 12 hours

Servings 10 people

Author Domestic Gothess

Ingredients

120 g (3/4 cup) cashews
250 ml (1 cup) unsweetened non-dairy milk (I used soy)
400 ml (14 oz) full fat coconut milk (tinned, NOT the drinking variety)
180 g (3/4 cup + 2 Tbsp) caster sugar
200 g (2 medium) very ripe banana
1/4 tsp xanthan gum
1 Tbsp cornflour (cornstarch)
1 tsp vanilla extract
1/2 tsp salt
100 g (3.5 oz) dark chocolate chopped
80 g (2.75 oz) walnuts (or pecans) broken into pieces

Instructions

Cover the cashews in boiling water and set aside to soak for at least half an hour then drain. (You can also soak them in cold water overnight instead).
Place the soaked cashews in a blender along with the 250ml of milk and blend until very smooth.
Add the full fat coconut milk, sugar, bananas, xanthan gum, cornflour, vanilla extract and salt and continue to blend until the mixture is completely smooth. There should be no hint of grittiness if you rub some of the mixture between your fingers.
Pour the mixture into a saucepan and place it over a low heat. Whisk until it comes up to the boil and thickens then remove from the heat and pour into a bowl. Don't let it boil for more than a minute.
Cover with greaseproof paper directly on the surface to prevent a skin from forming then place in the fridge until completely cold. (I leave it in there overnight).
Give the chilled ice cream base a good whisk then churn it in an ice cream maker according to the manufacturers instructions. (See above for instructions on how to churn it without an ice cream maker).
Once it has reached soft serve consistency, mix through the chopped chocolate and walnuts and transfer it to a container. Place in the freezer for a couple of hours to firm up before serving.
Once the ice cream is fully frozen it will be quite firm; let it sit out at room temperature for a bit before scooping.

Chocolate Raspberry Skillet Cookie For Two (Vegan)

February 11, 2019 by hannahhossack Leave a Comment

Chocolate raspberry skillet cookie for two – this indulgent vegan skillet cookie is really quick and easy to make, gooey in the middle and crisp around the edges. It is perfect for a romantic Valentine’s day dessert to share!

Valentine’s day is absolutely the worst day of the year to go out for a meal – the forced romance, the crowded restaurants, the cringy couples, the overpriced food…. I think it is far better to stay home and cook a nice meal yourselves instead….

Hazelnut Praline Ice Cream

April 5, 2018 by hannahhossack 1 Comment

Hazelnut praline ice cream – rich and creamy vanilla ice cream filled with pieces of delectable hazelnut praline. Delicious all year round!

I actually made this hazelnut praline ice cream before Christmas and was so busy at the time that I didn’t get round to posting the recipe. I came across the photos while I was having a laptop clean-up and figured that I really should get round to sharing the recipe for it!…

Chocolate Orange Mousse Pots & LactoJoy Review

March 3, 2018 by hannahhossack 1 Comment

Chocolate orange mousse pots – layers of creamy orange mousse and rich chocolate mousse. A decadent but light dessert best served with double chocolate shortbread for dunking! Post sponsored by LactoJoy

These chocolate orange mousse pots are an insanely delicious dessert that doesn’t leave you feeling overly full as they are so light and airy. They would make a great dessert for something like a dinner party as they look as well as taste good, and they are make-ahead and can be kept in the fridge for a couple of days before you serve them….

Pecan Pie Cheesecake

February 28, 2018 by hannahhossack 2 Comments

Pecan pie cheesecake – two amazing desserts rolled into one to give the best of both worlds!

It is currently freezing cold and snowy here so all I can think about eating is hearty comfort foods and puddings. I actually made this pecan pie cheesecake before Christmas and didn’t get round to sharing the recipe, but I thought that this cold snap was the perfect excuse to finally get round to posting it….

Slow Cooker Blood Orange And Ginger Steamed Pudding

February 15, 2018 by hannahhossack 2 Comments

Slow cooker blood orange and ginger steamed pudding – this delicious steamed pudding cooks right in your slow cooker! A perfect dessert for the colder months. Post sponsored by Crock-Pot.

Steamed pudding has a bit of a poor reputation I feel; bad memories of stodgy school desserts or the ones that come in a can perhaps? In reality, homemade steamed puddings are light, moist and utterly delicious. I have started making a chocolate one every Christmas instead of a Christmas pudding and there is never a crumb left….

Berry Tiramisu With Red Fruit

February 14, 2018 by hannahhossack 1 Comment

Berry tiramisu with red fruit – a lighter twist on classic tiramisu with beautiful berries. A lovely dessert for any occasion. Post sponsored by Splenda.

Today I am sharing the recipe for this delicious twist on one of my favourite desserts of all time – tiramisu. This berry tiramisu with red fruit is a pretty dessert which would be perfect for any occasion including today, which happens to be Valentines day!…

Halloween Jack-O-Lantern Pumpkin Pies

October 25, 2017 by hannahhossack 7 Comments

Halloween Jack-O-Lantern pumpkin pies – put your pumpkin carving skills to good use with these tasty, creepy (or cute – your choice!) pumpkin pies for Halloween.

It is very nearly Halloween so I should probably get a move on and share the couple of Halloween recipes that I have left before it is too late! these Halloween Jack-O-lantern pumpkin pies take a little bit of time and effort to make but they look really effective and would make a great addition to a Halloween party spread….

Coconut And Berry Fruit Tarts

July 18, 2017 by hannahhossack 11 Comments

I have been eating so many berries recently, I’ve always got a stash of them both in the fridge and in the freezer, I can’t get enough! I want to make the most of them while they are still in season as soon enough they will be gone for the Winter. Although most of them just get eaten straight from the tub, I have managed to set a few aside for baking with; these coconut and berry fruit tarts are a wonderful way to serve them and would be perfect for afternoon tea or a garden party, or just because it’s Tuesday….

Dessert

How To Make Vegan Christmas Pudding:

Top Tips:

How To Store Christmas Pudding:

How To Flame A Christmas Pudding:

What To Serve With Vegan Christmas Pudding:

More Vegan Christmas Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Christmas Pudding

Ingredients

Instructions

Recipe Notes

Lets Break Down The Ingredients:

How To Make Vegan Chunky Monkey Ice Cream:

What If I Don’t Own An Ice Cream Maker?:

Vegan Chunky Monkey Ice Cream (banana ice cream with chocolate and walnuts)

Ingredients

Instructions

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.