A paleo and vegan Christmas pudding - ready for next Xmas!

Clearly, posting this on the 27th of December is kind of missing the boat for this year, but I was a bit late this year.  I only made the pudding on the 22nd and it was consumed on the 25th!  I wasn't entirely sure how it would turn out, having used my usual gluten free Xmas pudding recipe which you can find here:   


and adapted it to become paleo and vegan (no eggs).  It was a resounding success.  Husband declared it was the best Xmas pudding I've made ever, so pretty chuffed about this.  I love it when I cook to my (strict) dietary requirements and over-deliver vs. the traditional recipe.  It feels like a small "victory"...  not that this is a war (!).  It is certainly a small satisfaction, as I am yet again proving that one can enjoy small traditional recipes, even on a restricted diet.

Here's the recipe:

Dry ingredients

  • 150g raisins
  • 100g currants
  • 50g/2oz prunes, chopped
  • 50g/2oz apricots, chopped
  • 25g fresh or dried mixed peel
  • 50g/2oz flaked almonds or, if you cannot eat nuts, sunflower seeds
  • 150g/5oz fresh pear, puréed in a food processor, with the skin on
  • 1 level teaspoon each of ground ginger and cinnamon
  • ½ level teaspoon ground mace
  • 30g (1 tbsp) of coconut oil (solid)
  • 2 tsp of bicarbonate of soda
  • 1 tsp of cream of tartar

Wet Ingredients

  • 150ml of apple juice OR 100ml pear juice and 50ml brandy


  • 100g ground almonds
  • 25g tapioca flour (it might work okay without, but I've not tried - tapioca flour is good to help with binding, therefore it's likely to be a bit more crumbly)


Mix all the dry ingredients together.  Ensure the solid coconut oil is coating all the dried fruits and avoid big lumps.

Add the juice and finally the "flours".  Put the mixture in a pudding dish, cover it and steam it for 4-5 hours, until it is a dark caramel colour (if it's not after 5 hours, keep going).  Check the water occasionally, to make sure it doesn't run dry.

Reheat on the day in a bain marie (water bath) for a couple of hours or in the microwave (for 4-5 mins).  It'll keep well for a good few days!

I served it with a custard (not dairy free), but this is of course optional and down to choice!



IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior