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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
Cook Time 2 hours
Servings 8 people
Author Domestic Gothess


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


  • 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.


  • 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.