Full of the festive flavours you expect from Christmas pudding, this microwave version delivers a lighter, quicker alternative to the traditional steamed British plum pudding. This recipe is vegan and gluten-free, making it suitable for multiple dietary needs. No long steaming times or occupied hob space — the pudding cooks in the microwave in around 10 minutes, with a short rest period afterwards. It’s fruity, warmly spiced and surprisingly light, winning over even those who usually avoid Christmas pudding.
The first time I made a microwave Christmas pudding I wanted something lighter than the dense puddings I remembered from childhood. I adapted a microwave recipe that was both easy and packed with flavour. Over the years I refined it into a gluten-free and now vegan version. After several rounds of testing, the result is a moist, fragrant pudding that feels lighter on the palate and sits more comfortably after a big meal.
This pudding keeps the essential festive notes — mixed dried fruit, warm mixed spice, orange and a hint of stem ginger — while avoiding heavy suet, eggs or dairy. The texture is less dense than a traditional steamed pudding thanks to aquafaba replacing eggs and the microwave method that produces a tender crumb without the long maturation step.
Why You Will Love This Recipe
- No fuss – simple to make with a bowl and spoon; no special equipment required and can be prepared at the last minute.
- Quick – no hours of steaming; the microwave does the job in minutes.
- Vegan & gluten-free – suitable for dairy-free, egg-free and gluten-free diets.
- Light but festive – all the traditional tastes of Christmas in a lighter, more digestible form.
History of Christmas Pudding
Christmas pudding, traditionally steamed and packed with dried fruits and spices, has a long history in Britain that stretches back to medieval times. Historically known as “figgy pudding” or “plum pudding” (where “plum” referred to raisins and currants), the dish evolved from a more savoury pottage into the rich sweet dessert served today. By the Victorian era it was a firmly established Christmas treat, even appearing in Charles Dickens’s depiction of the ideal family feast.
Stir Up Sunday
Families traditionally made puddings on the last Sunday before Advent — “Stir Up Sunday” — so the pudding could mature and develop flavour. Alcohol and sugar acted as preservatives while the mixture rested. This microwave version is designed to be made closer to the time, but if you prefer you can make it in advance and follow the “making ahead” instructions in the recipe card below.
Hiding a Coin in the Pudding
A Victorian custom added coins or trinkets to the pudding so that finding one in your serving brought good luck. Because metal must not go into a microwave, this tradition requires steaming the pudding if you want to hide a wrapped coin safely inside. Instructions for steaming are included in the recipe notes.
Ingredients Notes
- Mixed dried fruit – use a combination of raisins, sultanas, currants, dried cranberries, chopped dried apricots and mixed peel. The peel gives essential citrus brightness. Typical quantities used here equate roughly to 500 g total mixed fruit for this recipe, but use what you have and prefer.
- Stem ginger – chopped into small pieces; use the ginger itself rather than the syrup.
- Apple – grated, peel optional. A regular eating apple works well and adds moisture and gentle acidity.
- Orange – zest and juice add fresh citrus aroma; use unwaxed or well-scrubbed fruit before zesting.
- Rum or brandy – rum complements the fruit nicely, while brandy is the traditional spirit. Substitute apple juice to make the pudding alcohol-free, and store the finished pudding in the freezer if you do.
- Self-raising gluten-free flour blend – or use a regular gluten-free blend plus a teaspoon of baking powder if needed.
- Soft brown sugar – demerara or muscovado will deepen the colour and molasses flavour.
- Ground almonds – replace breadcrumbs commonly used in classic puddings; for a nut-free version, use tigernut flour.
- Mixed spice – a mix of cinnamon, nutmeg, ginger and cloves gives the classic festive aroma.
- Coconut oil – melted for the mix and a little extra for greasing; vegan butter can be substituted.
- Aquafaba – the cooking liquid from canned chickpeas acts as an excellent egg substitute and helps give structure and lightness.
See the recipe card below for precise ingredient quantities and full instructions.
How To Make This Recipe
Step 1 – Soak the fruit. Place the mixed dried fruit in a bowl with chopped stem ginger, grated apple, orange zest and juice, and the rum or brandy. Stir well, cover and leave to soak for an hour or overnight in the fridge. If short on time, microwave for a minute to help rehydrate the fruit.
Step 2 – Mix dry ingredients. In a large bowl combine the gluten-free self-raising flour, ground almonds, soft brown sugar, mixed spice and a pinch of salt. Mix thoroughly so everything is evenly distributed.
Prep the pudding basin: Grease a 1.2L (2 pint) pudding basin with coconut oil. Cut two circles of baking paper — one to line the base and one to cover the top — and lightly oil the base circle before placing it in the basin.
Step 3 – Combine. Pour the soaked fruit and any juices into the dry mix, then add the melted coconut oil and aquafaba. Stir well until fully combined.
Step 4 – Mould. Spoon the mixture into the prepared basin and press down lightly to level. Cover with the larger circle of baking paper and rest a lid loosely on top.
Step 5 – Cook. Microwave on full power (800W) for 5 minutes. Allow the pudding to rest for 1 minute, then return to the microwave for a further 4–5 minutes on full power. The brief rest halfway through is important to ensure even cooking. Leave the pudding to rest in the basin for at least 10 minutes after cooking.
Step 6 – Serve. Remove the lid and place a serving plate over the basin. Holding both plate and basin firmly, invert and give the basin a gentle tap; the pudding should release onto the plate. Remove the small circle of paper before serving.
This is a summary — see the recipe card below for full ingredient amounts and step-by-step instructions.
Tips for Success
- Grease the basin well and use the paper circles — they prevent drying and help the pudding release easily.
- Scrunch the paper circles before use so they sit neatly and don’t roll up.
- Allow the fruit to soak for several hours or overnight to plump up and develop flavour. If short on time, a quick microwave burst will rehydrate the fruit.
- Always allow the mid-cook rest and post-cook rest so the heat can distribute evenly.
Serving Suggestions
This vegan and gluten-free pudding makes a lovely finish to a festive meal. Garnish with a sprig of holly if desired (do not use when lighting). Serve with vegan brandy butter, brandy cream, brandy sauce or a lighter option such as plain vegan cream, crème fraiche or vegan yoghurt.
Lighting the Pudding
To flame the pudding, warm a small measure of brandy or rum, pour it over the pudding and carefully light with a long match. Safety precautions: keep hair, clothing and children well clear; do not pour more alcohol onto a lit pudding; use a china plate rather than paper; avoid any spills.
Substitutions & Variations
- Nut-free: replace ground almonds with tigernut flour.
- Alcohol-free: substitute apple juice for rum/brandy and store the finished pudding in the freezer if making ahead.
Making Ahead & Storage
You can prepare and partially cook the pudding in advance. After the first 5-minute microwave burst, stop and cover the basin, then store in the freezer for up to two months or in the fridge for up to two weeks. Defrost overnight before finishing. On the day, microwave for about 6 minutes on full power and allow a 10-minute rest before serving.
Leftovers
Leftover pudding reheats well in the microwave and is delicious with vegan cream. It also makes excellent Christmas pudding ice cream — fold small pieces into softened vegan vanilla ice cream, refreeze and enjoy.
FAQs
No. The white topping often seen in images is typically brandy sauce or cream served alongside individual portions rather than a full icing covering.
Yes. To steam, cover the basin tightly with pleated foil, secure with string and steam for several hours (about five hours) in a deep pan without letting the water touch the basin. This method allows you to hide wrapped coins safely inside.
📖 Recipe 📖
Vegan & Gluten-Free Christmas Pudding Recipe
A quick, easy microwave Christmas pudding that’s vegan and gluten-free — no long steaming required.
Equipment
- 1 x 1.2L (2 pint) pudding basin
Ingredients
- 500 g mixed dried fruit (raisins, sultanas, currants, dried cranberries, dried apricots, mixed peel)
- 50 g stem ginger, chopped small
- 1 apple, grated
- 1 orange, zest and juice only
- 3 tbsp rum (or brandy)
- 160 g self-raising gluten-free flour blend
- 110 g soft brown sugar
- 80 g ground almonds
- 2 tsp mixed spice
- a pinch of salt
- 80 g coconut oil, melted (plus extra for greasing)
- 4 tbsp aquafaba
Instructions
- Basin prep: Grease the basin, line the base with a small circle of greaseproof paper and grease that too. Cut a larger circle for the top and set aside.
- Soaking: Combine the fruit, stem ginger, grated apple, orange zest and juice and rum in a bowl. Cover and chill for a few hours or overnight. (Alternatively microwave for 1 minute to speed up rehydration.)
- Mixing: In a separate bowl mix the flour, ground almonds, sugar, mixed spice and salt. Add the soaked fruit and any juices, then stir in melted coconut oil and aquafaba.
- Cook: Fill the prepared basin with the mixture, press level and cover with the top circle of paper. Rest the lid loosely on top. Microwave at full power (800W) for 5 minutes, rest 1 minute, then microwave for a further 4–5 minutes.
- Check and rest: Remove the lid and paper, press lightly — the pudding should feel springy and fairly firm. If needed, allow more resting time. Once cooked, leave in the basin for at least 10 minutes.
- Serve: Invert onto a plate, remove the small paper circle and serve with vegan brandy butter, cream or yoghurt. To flame, warm brandy or rum and carefully light — follow safety precautions.
Notes
- Always include the 1-minute mid-cook rest and the 10-minute post-cook rest for even cooking.
- To make ahead: after the first 5-minute cook, cover and refrigerate or freeze. Finish cooking from chilled or defrosted according to the instructions above.
- Leftovers reheat well in the microwave; add a little water if it has dried out. Use leftovers to stir into vegan ice cream for a festive twist.
Nutrition (per serving)
Calories: 446 kcal | Carbohydrates: 75 g | Protein: 6 g | Fat: 16 g | Sugar: 48 g | Fiber: 10 g
If you like this recipe, please leave a star rating on the recipe card!
Related Recipes
If you enjoy this vegan and gluten-free Christmas pudding, you might also like other festive vegan and gluten-free desserts such as mince pies, blackberry & apple crumble, chocolate beetroot brownies or a vegan ginger cheesecake.
🌿 Follow the author on social platforms or subscribe to updates for more vegan and gluten-free recipes.