ingredients
- 25g coconut oil
- 50g plant based butter
- 50g breadcrumbs
- 50g self raising flour
- 250g mincemeat
- 25ml Sweet Freedom Pumpkin Spice Syrup
- 25ml Sweet Freedom LIGHT SYRUP
A proper steamed Christmas pud, made simple... this one uses ready-made mincemeat (or our easy homemade mincemeat), a splash of Pumpkin Spice syrup and our LIGHT SYRUP. Serve it with our vegan custard on the big day.
make
- Put the mincemeat in a bowl and add the Pumpkin Spice syrup and LIGHT SYRUP.
- Add the dry ingredients and mix.
- Warm the butter and coconut oil until liquid.
- Pour into the mix and stir thoroughly.
- Spoon the mix into two small, well greased pudding basins. If you'd rather use one basin, add 1 hour to the cooking time.
- Cover the top with a piece of parchment paper, then foil.
- Tie string or twine around the foil to hold it in place, and add a string handle to help lift it out later.
- Put the puddings in a pan and fill with warm water halfway up the basins.
- Put the lid on the pan and simmer for 3 hours, topping up with boiling water if it gets low.
- Allow to cool for at least 15 minutes, or put into a storage container and keep until Christmas Day.
- To reheat, microwave for 2 to 4 minutes (depending on power).
- Serve with your favourite accompaniment (we're going for Sweet Freedom custard 😍).
tips & swaps
- No Pumpkin Spice syrup? Use 1 tsp mixed spice and an extra 25ml LIGHT SYRUP.
- Gluten free: use gluten free breadcrumbs and flour.
- Using shop-bought mincemeat? Check the label, as many contain beef suet.
vegan Christmas pudding FAQs
Is Christmas pudding usually vegan?
Not always. Traditional puddings often use beef suet and eggs. This one uses plant based butter and coconut oil, with no eggs.
Can I make one big pudding instead of two?
Yes, just use one larger basin and add an extra hour to the steaming time.
Leftover mincemeat? Make our mince pie crumble bars.
