Christmas Pudding

Preparation: 8 hours

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Christmas Pudding

A decadent, Cruelty Free Christmas pudding, mmmmmm!!!!!! Make sure you check out our Brandy "Butter" recipe to serve with this for a definite taste sensation!


  • 12oz/350g sultanas soaked in plenty of sherry
  • 4oz/120g glace cherries, halved
  • 10z/300g ground almonds
  • 4oz/120g plain flour
  • 1/2 tsp salt
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 tsp mixed spice
  • 8oz/230g dark brown molasses sugar
  • 4oz/120gsoft, fresh wholemeal breadcrumbs
  • 8oz/230g vegetable suet
  • Grated zest and juice of 1 lemon
  • 1 tbsp black treacle
  • 4 floz/125ml/half a cup soya milk
  • Sherry


  1. Grease a 2 pint pudding basin.
  2. Put the soaked fruit, cherries and ground almonds into a large bowl.
  3. Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest and juice, treacle, soya milk and 4 tbsp sherry.
  4. Mix well to make a soft mixture.
  5. Spoon into the basin, cover with two layers of greased foil and tie down. Steam for 4 hours. Cool.
  6. Cover with a circle of greaseproof paper and two layers of tinfoil.
  7. To reheat steam for three hours as before. (I have to say that when I make it I prick the pudding and feed some more sherry or brandy into it...) and don't forget that after it is reheated pour MORE brandy over it and set it on fire.

Recipe credit: Vegan Family House

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