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I’m alyce and my motto is homemade is always healthiest. I truly believe that, regardless of skill level or time constraints, anyone with a thermo cooker can cook nourishing and delicious food they are proud to serve and share - as long as you have the right recipes and accessories! And that’s where I come in.

thermomix vegan christmas puddings

thermomix vegan christmas puddings

It’s that time of year again – time to get those puddings on!!

But this time, we’ve done something a little different – we’ve made our Christmas puddings VEGAN! And my pudding-connoisseur of a grandma couldn’t tell the difference, so we know we’re onto a winner. We’ve made the recipe FREE, so everyone can give it a go! Thanks to Ellen we’ve already got ours stashed in the fridge ready for December. 

While the calico squares are a cute option, the easiest option is definitely making individual puddings in our dariole moulds! And then steaming them in the Varoma. For our steamed-in-dariole-moulds rich-and-dark pudding recipe (using all the traditional ingredients), turn to page 178 in Quick Fix in the Thermomix. For our lighter steamed-in-cloth traditional recipe, turn to page 291 in Quick Fix Every Occasion.

Just pudding it out there… no matter what your preference we’ve got you sorted!

If you want more vegan Thermomix recipes, check our our ebook ‘Hearty Vegan Thermo Cooked’….

+ vegan
+ dairy free
+ vegetarian

makes 14

1 orange, rind and flesh
1 lemon, rind and flesh
80g rum (or brandy)
2 tsp nutmeg
3 tsp mixed spice
200g brown sugar
150g stout (or beer) + extra
170g sultanas 
220g currants
220g raisins
4 tbsp flaxseeds
240g water
220g dark rye bread, roughly chopped
200g raw almonds
2 carrots, quartered
220g coconut oil
35g molasses 
Pinch salt
220g plain flour
14 x 27cm calico squares, washed and dried

  1. Place orange and lemon rind in TC bowl, zest for 15 seconds, speed 8.   

  2. Add orange and lemon flesh, purée for 8 seconds, speed 6. 

  3. Add rum, nutmeg, mixed spice, sugar and stout, mix for 4 seconds, speed 4. 

  4. Add sultanas, currants and raisins, mix for 10 seconds, reverse speed 3. 

  5. Transfer to a non-metal bowl, cover for 12 hours or longer if possible, to marinate. Stir half way through marinating time if possible.   

  6. Once marinating is complete, transfer fruit mixture to a large mixing bowl. 

  7. Place flaxseeds in TC bowl, mill for 10 seconds, speed 10. Set aside in a small bowl and mix with water.

  8. Place bread slices in TC bowl, mill for 8 seconds, speed 8.  Add to fruit mixture. 

  9. Place almonds in TC bowl, chop for 3 seconds, speed 6. Add to fruit mixture. 

  10. Place carrots in TC bowl, grate for 6 seconds, speed 5. Add to fruit mixture. 

  11. 1Place coconut oil and molasses in TC bowl, melt for 4 minutes, 50°C, speed 1.

  12. Add set aside flaxseed mixture and salt, mix for 4 seconds, speed 3. Add to fruit mixture along with flour and mix well.

  13. Place approximately 180g of mixture onto the centre of each cloth (place cloth on top of closed TC lid and activate scales). Bring all 4 corners together, secure with kitchen string or rubber band.

  14. Fill TC bowl with 1.2L water, steam 7 puddings in lower steaming tray for 50 minutes, steaming temperature, speed 3. Set aside. 

  15. Repeat with remaining puddings, bringing the water level back to 1.2L first.   

Allow puddings to cool before storing in sealed container in fridge until ready to reheat and serve.

To reheat, place puddings in lower steaming tray, fill TC bowl with 1L water and steam for 25 minutes, steaming temperature, speed 3.

Note: Our dariole moulds are a great substitute for the calico squares.

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