Vegan recipes

Wholemeal Christmas Pudding

Wholemeal christmas pudding in a bowl with holly on the top

Prep Time

Cook time
5 hours


In lots of ways, making a Christmas pudding feels daft: they take a lot of cooking; they involve engineering a fancy hat for a basin; and inexpensive vegan Christmas puddings are readily available in most major supermarkets.

On the other hand, there are also lots of great reasons to take the time to make a Christmas pudding. Christmas pudding is a Christmas tradition that can’t be hurried; it is a good reason to get the treacle out; it makes the whole house smell amazing; and the fancy hat is easy to make.

With all of those reasons in mind, I got on and made a Christmas pudding this year, even though I’d missed Stir-up Sunday. Our house smelled so good that my husband followed his nose and came into the kitchen hopefully. I took photos of the steps of making the fancy hat for the Christmas pudding as I went – if can do it, so can you! You lay a sheet of greaseproof paper and aluminium foil out; fold a big pleat down the middle of it, to give the Christmas pudding space to expand, wrap the paper and foil round the bowl and pull the foil tight; and then tie the whole thing up with string, and trim away the excess foil and paper.

Steps for making the lid for the wholemeal Christmas pudding

The steaming, too, is straightforward albeit alien-feeling affair: you put the covered Christmas pudding in a large pan; fill the pan to half way with boiling water; cover the pan with a lid; and simmer the Christmas pudding on low. I used my casserole pan to do this. Although the simmering takes five hours, no effort or input is required during this time.

Wholemeal christmas pudding in a casserole dish, with the tin foil and baking parchment lid on top.

Making the Christmas pudding has made me feel accomplished somehow, and more organised and ready for the festive season. I’d love to keep making them, so that my daughter associates the smell and the process with Christmas as she grows up.

If nutrition information is your thing, I’ve included an approximation of this at the bottom of the page. If this is not for you, skip over this bit.

I’d love hear how you go and/or see your creations if you do make this recipe – do let me know in the comments or tag me @wholemealmum or #wholemealmum, so I can see!


Wholemeal christmas pudding ingredients
  • 85g plain wholemeal flour
  • 80g brown sugar
  • 100g vegan suet
  • 100g apple
  • 150 g raisins
  • 150g dried apricots
  • 150g chopped dates
  • 40g lightly toasted wholemeal bread
  • One orange
  • One lemon
  • 1 ½ tbsp black treacle
  • 1 tsp ground nutmeg
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp baking powder


  1. Grease a 2 pint pudding basin
  2. Mix the flour, spices, salt and baking powder in a large bowl
  3. Peel the orange and lemon using a potato peeler
  4. Squeeze the juice out of the orange and the lemon
  5. Blend together the rum, bread, apple, rind, juice, and treacle in a blender
  6. Add the wet ingredients to the dry ingredients in the mixing bowl. Mix well
  7. Add the pudding mixture to the pudding basin, leaving approximately one inch of headroom for the pudding to expand
  8. On a flat surface, lay a sheet of greaseproof paper out, and cover it with a sheet of foil the same size
  9. In the middle of both sheets, fold and then fold back again to make a large ‘pleat’. This will give the pudding space to expand
  10. Place the greaseproof paper and foil on top of the pudding basin, and push down to wrap it round the sides to make a lid for the bowl. It may be helpful to have another person to help with this! If not, ‘hug’ the basin against your body to help wrap the pudding tightly
  11. Cut a long piece of string, and use it to secure the lid to the basin securely. I wrapped mine round twice just under the lip of the basin, and used a couple of knots
  12. Use the ‘ends’ of the string to make a handle for the basin. This will help you lift the pudding out when it is done
  13. Cut any large pieces of excess foil and paper away
  14. Put the pudding in a large saucepan with a tightly fitting lid. Add boiling water up to approximately half way round the basin
  15. Bring the pan to the boil and simmer the pudding for approx five hours over a very low heat
  16. Use the handle to remove the pudding from the pan
  17. Test the pudding for done-ness with a skewer. It is done when the skewer comes out clean. You will need to make a slightly larger hole than the skewer in the tin foil and grease proof paper, or any pudding stuck to the skewer will scrape off
  18. Cool the pudding out of the water, in the bowl and with its aluminium foil and paper ‘hat’
  19. Add a clean and dry ‘hat’ once the pudding has cooled
  20. Store for up to 1 month, in a cool place, the fridge, or the freezer
  21. Heat by steaming again, or in a covered bowl in the microwave


Given for the whole pudding / per serving

  • Energy: 2997 kcal / 300 kcal
  • Carbohydrates: 494.5g / 49.5g
  • Protein: 33g / 3.3g
  • Fat: 90.8g / 9.1g
Wholemeal christmas pudding in a bowl with holly on the top


Mother of a baby girl, born in July 2021. Finding my way with it all. Recipes, parenting, and walking.

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