A vegan take on the classic Christmas pudding with an irresistible chocolate-orange twist. Can also be cooked or reheated in the microwave for a quick treat.
Christmas pudding divides opinion, but this version aims to win over even the skeptics. With chocolate and orange as the stars, it becomes a festive, indulgent dessert that’s entirely vegan.
In the UK, “Stir Up Sunday” is the traditional day for making Christmas puddings. If you’re preparing for that or want a seasonal bake, this Chocolate Orange Vegan Christmas Pudding is an excellent choice — rich, fruity and packed with warming spice.
Tools you’ll need
- 1 litre pudding basin or tin
- Large pot — big enough to comfortably hold the basin for steaming
- Small trivet — to sit under the basin; an overturned heatproof lid or bowl will work too
- Greaseproof paper
- Tin foil
- String
- Scissors
Ingredients
- Vegetable oil — 60 ml (¼ cup) for the mix plus extra for greasing
- Plain (all-purpose) flour — 60 g
- Cornflour (cornstarch) — 3 tbsp (or arrowroot)
- Baking powder — 2 tsp
- Dark brown sugar — 120 g
- Cocoa powder — 3 tbsp
- Fresh white breadcrumbs — 150 g (about 3 cups)
- Spices — ½ tsp ground mixed spice and ½ tsp ground cinnamon
- Orange — finely grated zest and juice of 2 oranges (about 100 ml)
- Natural orange extract — 1 tsp, if available
- Mixed dried fruit and candied peel — 350 g, soaked in 4 tbsp brandy overnight
- Pitted dates — 100 g, chopped
- Dark chocolate chips — 100 g (or broken dairy-free chocolate)
FAQ
Yes. For a quick version, divide the batter between four microwave-safe mugs or containers and cook at 600W for approximately 3–4 minutes. Timings are for four equal portions; larger portions need longer.
To reheat by steaming, follow the steaming instructions for 45 minutes. To microwave, heat at 600W for around 5 minutes (adjust depending on portion size).
📖 Recipe
Chocolate Orange Vegan Christmas Pudding
A non-traditional chocolate-orange Christmas pudding that’s vegan-friendly but still full of festive flavour. Ideal for making ahead and reheating when needed.
You’ll need a 1 litre pudding basin, a large pot, greaseproof paper, tin foil, string and scissors.
Ingredients
- 60 ml / 2 fl oz (¼ cup) vegetable oil, plus extra for greasing
- 60 g / 2 oz plain (all-purpose) flour
- 3 tbsp cornflour (cornstarch)
- 2 tsp baking powder
- 120 g / 4¼ oz dark brown sugar
- 3 tbsp cocoa powder
- 150 g / 5½ oz fresh white breadcrumbs
- ½ tsp ground mixed spice
- ½ tsp ground cinnamon
- Zest and juice of 2 oranges (about 100 ml)
- 1 tsp natural orange extract (optional)
- 350 g / 12 oz mixed dried fruit and peel, soaked in 4 tbsp brandy overnight
- 100 g / 3½ oz pitted dates, chopped
- 100 g / 3½ oz dark chocolate chips
For the chocolate sauce
- 100 g / 3½ oz dark or dairy-free chocolate
- 2 tbsp dairy-free milk
Instructions
Before you start
- Grease a 1 litre (35 fl oz) pudding basin with oil and place a circle of greaseproof paper in the bottom.
To prepare the pudding mixture
- In a large bowl, combine the flour, cornflour, baking powder, sugar, cocoa powder, breadcrumbs, spices and orange zest.
- Whisk together the orange juice, oil, orange extract and 80 ml (1/3 cup) water in a small jug.
- Stir the wet ingredients into the dry mixture, then fold in the soaked dried fruit, chopped dates and chocolate chips. Transfer the mixture to the prepared basin.
To steam the pudding
- Cut a large square of greaseproof paper and one of foil, both slightly larger than the basin. Lay the foil over the paper and make a 2.5 cm (1 in) pleat in the centre of both layers. Place the layers paper-side down on the basin and secure with string around the lip.
- Attach a second length of string across the top and tie each end to the string around the basin to form a handle—this makes lifting the basin easier.
- Place a trivet or upturned saucer in the bottom of a large pan and set the basin on top. Pour hot water into the pan so it reaches about two-thirds up the basin. Cover the pot and simmer gently, steaming the pudding for 3½ hours. Check occasionally and top up water to prevent it boiling dry.
- After 3½ hours, lift the basin from the pan and cool for a few minutes until the pudding shrinks slightly from the sides. Run a palette knife around the edge, invert onto a plate and remove the basin.
To serve
- Make the chocolate sauce by melting the chocolate over a pan of simmering water. Stir in a little dairy-free milk to reach a pourable consistency. Drizzle over the warm pudding and serve.
Notes
Store the pudding in its basin, covered with foil, in a cool dark place for up to a year. To reheat, steam for 45 minutes or microwave for about 5 minutes (adjust time for portion size).
Nutrition Information
Yield: 8
Serving Size: 1
Amount per serving
Calories: 428
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 1 mg
Sodium: 215 mg
Carbohydrates: 78 g
Fiber: 5 g
Sugar: 39 g
Protein: 4 g