two glazed puddings with holly and orange slices

Vegan Chocolate Orange Christmas Pudding

December 15, 2021

An indulgent twist on a traditional Christmas pudding with the addition of orange citrus notes and a dark, rich chocolate topping.

Serve with plant-based ice-cream or cream for the perfect Christmas treat that everyone can enjoy.   

Serves: 4 (recipe makes one pudding) | Prep: 30 Minutes Cook: 3 Hours 30 Minutes


1-litre pudding tin
Greaseproof paper
String and scissors
A pot large enough for the pudding basin
Heat-proof saucer

Looking for more Christmas recipes? Check out our Christmas Breakfast Muffins recipe here!


  • 60g plain flour
  • 3 tbsp arrowroot powder
  • 2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 120g Biona Organic Coconut Palm Sugar
  • 3 tbsp cocoa powder
  • 150g fresh white breadcrumbs
  • ½ tsp ground mixed spice
  • ½ tsp ground cinnamon
  • Zest and juice of 2 oranges, approx 100ml orange juice
  • 60ml Biona Organic Coconut Oil Cuisine
  • 80ml water
  • 4 tbsp Cointreau
  • 1tsp natural orange extract, optional
  • 100g dark chocolate chips
  • 350g brandy-soaked mixed dried fruit & citrus peel (you can buy this pre-made)
  • 100g pitted dates, chopped into small pieces



Prepare a 1-litre pudding basin: grease with Biona coconut oil and place a circle of greaseproof paper at the bottom.


Mix the flour, arrowroot powder, baking powder, xanthan gum, cocoa powder, sugar, breadcrumbs and spices together in a bowl.


Stir in the orange juice and zest, vegetable oil, water, Cointreau and orange extract.


Fold in the dried fruits and the chocolate.


Transfer to the pudding tin.


Cut a large square of greaseproof paper and tin foil, placing the greaseproof paper on the bottom. Create a pleat by making a 1-inch fold in the centre of both layers.


Place on top of the pudding tin and fold the foil down the sides. Tie securely with a piece of string to secure, make sure this is tight to avoid water getting in. Create a handle by tying another piece of string to one side of the tin (where you made the knot from the previous string) and tying it on the opposite side so you can easily lift the pudding out of the pot.


Place upturned saucer at the bottom of the pot and place the pudding on top. Fill the pot halfway up with hot water and bring to a simmer. Cover the pot with a lid and leave to steam for 3.5 hours.


After 3.5 hours, lift the pudding out of the pot and leave to cool for a few minutes, until the pudding starts to come away from the sides of the tin.


Carefully, using a spatula knife, loosen the pudding from the sides and turn over onto a plate.


The pudding can be kept covered in the fridge for up to 6 weeks.


To serve, you can eat it as it is at room temperature, or re-steam it for 2 hours to serve warm. Add some melted chocolate sauce and a scoop of ice cream for Christmas dessert!