Indulgent Vegan Steamed Chocolate Pudding: A Decadent Dairy-Free Dessert Perfect for Any Occasion
Indulge in the rich, comforting flavors of this sumptuous vegan steamed chocolate pudding, elegantly finished with a luscious chocolate sauce. It’s a delightful and dairy-free alternative to traditional Christmas pudding, but equally perfect for any special gathering or simply when you crave a truly decadent dessert.
For many years, holiday gatherings with friends often presented a common dilemma: not everyone is a fan of the traditional Christmas pudding. This led me on a quest to find a dessert that still felt festive and special, yet appealed to a broader range of palates. Inspired by classic recipes, I perfected a steamed chocolate pudding that quickly became a beloved staple. The natural next step was to create an equally delicious and truly indulgent vegan version, ensuring everyone could enjoy this rich treat, especially during the festive season.
This vegan steamed chocolate pudding is not just a substitute; it’s a star in its own right. It boasts a deeply chocolatey flavor and a wonderfully light, moist texture that beautifully contrasts with its rich sauce. While the idea of steaming a pudding might sound intimidating to some, I assure you it’s a straightforward process that yields incredibly rewarding results. With our detailed, step-by-step instructions, you’ll find that mastering this classic technique is surprisingly simple.
This dessert offers a fantastic alternative to the heavy, fruit-laden traditional Christmas pudding. It retains all the “wow factor” of a show-stopping holiday dessert – though we recommend skipping the flaming tradition for this one! Its universal appeal means it’s sure to delight both seasoned pudding connoisseurs and those who typically shy away from more traditional options. The lighter consistency of this chocolate pudding also means you’re more likely to find room for it after a substantial celebratory meal, making it an ideal grand finale.
Each serving is crowned with a luxurious, velvety chocolate sauce, elevating the dessert to a new level of pure chocolate indulgence. I personally love serving it alongside a scoop of cold vanilla ice cream, which creates a delightful contrast in temperature and texture. However, a warm vegan custard would also be an absolutely exquisite pairing, offering another layer of creamy richness. You could even dust it with a little cocoa powder or finely chopped nuts for an extra flourish. This pudding is guaranteed to be a hit, no matter the occasion.
Crafting Your Perfect Vegan Steamed Chocolate Pudding: A Step-by-Step Guide
(For a precise list of ingredients and full, printer-friendly instructions, please refer to the comprehensive recipe card located below.)
*For truly exceptional results in your baking, diligent adherence to the recipe is paramount. I consistently advocate for using gram measurements with a reliable digital scale over cup conversions. The inherent inaccuracies of cup measurements can significantly impact the outcome, and I cannot guarantee optimal results if they are used.*
Preparing Your Pudding Basin
Begin by thoroughly greasing a 1 to 1.2-liter pudding basin. This crucial step ensures your beautiful pudding will release easily once cooked. Use a good quality vegan margarine or solid vegetable shortening for this. For extra insurance against sticking, place a perfectly sized disc of baking parchment at the bottom of the basin. This prevents the top (which becomes the bottom when inverted) from adhering and ensures a clean finish. Once your basin is prepped, put the kettle on to boil – you’ll need boiling water for the steaming process, so having it ready saves time.
Creating Your Flax Egg
In a small bowl, combine one tablespoon of ground flaxseed with three tablespoons of water. Stir them together well and then set this mixture aside for about five to ten minutes. Over this time, the flaxseed will absorb the water and create a “flax egg” – a gelatinous, gloopy consistency that acts as an excellent vegan binder, effectively replacing traditional eggs in this recipe. This is a vital component for the pudding’s structure and moisture.
Melting the Wet Ingredients
In a medium saucepan, combine your 100g of vegan butter or dairy-free margarine, 100g of light brown soft sugar, and two tablespoons of maple syrup. Place the pan over a very low heat. Stir continuously and gently until all the ingredients have fully melted and are smoothly combined into a glossy mixture. It’s important to keep the heat low to prevent burning the sugar or butter, which can affect the final flavor of your pudding. This melted mixture forms the rich, moist base of your pudding batter.
Mixing the Pudding Batter
Once your wet ingredients are melted and combined, remove the pan from the heat. Stir in 150ml of dairy-free milk (unsweetened soy milk is ideal), one teaspoon of vanilla extract, and your prepared flax egg. Then, add the dry ingredients: 200g of self-raising flour, 30g of cocoa powder, and half a teaspoon of bicarbonate of soda. Sift these dry ingredients into the pan for a smoother batter. Whisk everything together until the batter is completely smooth and lump-free. Be careful not to overmix, as this can develop the gluten in the flour and lead to a tougher pudding. The goal is just to combine everything thoroughly. Pour this glorious chocolate batter into your prepared pudding basin, spreading it evenly across the surface with a spatula.
Sealing the Pudding Basin for Steaming
This step is crucial for ensuring your pudding steams perfectly without any water getting into the batter. Take a square of baking parchment, ensuring it’s large enough to cover the basin, and fold it in the middle to create a generous crease. Do the same with a square of tin foil, making sure the foil is larger than both the parchment and the basin. Place the creased baking parchment directly on top of the pudding basin with the fold in the middle, followed by the creased tin foil, also centered. The folds allow for expansion as the pudding cooks. Carefully press the foil tightly around the rim of the pudding basin, creating a very secure, watertight seal.
Securing with String for Easy Handling
To further secure the cover and create a convenient handle for easy lifting, tie a length of strong kitchen string very tightly around the foil, just below the lip or rim of the pudding basin. This creates a strong anchor. Then, tie another length of string across the top of the basin, forming a sturdy loop handle. This handle will be invaluable when placing and removing the hot basin from the steaming pot, minimizing the risk of burns. Finally, trim any excess foil and parchment, leaving at least a centimeter below the string to maintain the integrity of the seal throughout the cooking process.
The Steaming Process
Find a large saucepan that is deep enough to comfortably accommodate your pudding basin and has a tight-fitting lid. Place a heatproof saucer upside down at the bottom of the saucepan – this acts as a trivet, keeping the pudding basin slightly elevated from the direct heat and allowing water to circulate evenly. Carefully place your prepared pudding basin on top of the inverted saucer. Pour boiling water into the saucepan, ensuring it comes about halfway up the sides of the pudding basin, but critically, do not let it rise above the level of the foil cover to prevent any water from seeping into your pudding. Place the lid securely on the pan and bring the water to a gentle simmer over low heat. Steam the pudding for approximately one and a half hours. It’s a good idea to check the water level after about an hour, topping it up with more boiling water if necessary, but try to resist the temptation to lift the lid too frequently, as this releases steam and prolongs cooking time.
Crafting the Velvety Chocolate Sauce
While your vegan chocolate pudding is gracefully steaming, it’s the perfect time to prepare the accompanying rich chocolate sauce. In a separate small saucepan, combine 175g of chopped dark chocolate (aim for around 60% cocoa solids for the best flavor), 240ml (1 cup) of unsweetened soy milk (or your preferred non-dairy milk), 75g (3 tablespoons) of golden syrup (or maple syrup for a slightly different sweetness profile), and one teaspoon of vanilla extract. Place this pan over a very low heat. Gently whisk the mixture continuously until the chocolate has completely melted and the sauce is wonderfully smooth and glossy. Once smooth, remove from the heat and set aside. You can reheat it gently just before serving if needed, for that perfect pourable consistency.
Serving Your Masterpiece
Once the steaming time is complete, carefully remove the pudding basin from the saucepan using the string handle. Allow it to cool for a few minutes to allow it to firm up slightly before proceeding. Gently cut off the string and carefully remove both the tin foil and the baking parchment cover. Place your chosen serving platter or plate upside down directly on top of the pudding basin. With a confident motion, flip the basin and platter over together. The pudding should ideally slide out smoothly onto the plate. If you find it’s a little stubborn, gently run a thin, sharp knife around the inner edge of the basin to help loosen it, then try flipping again. Serve your magnificent vegan steamed chocolate pudding immediately, generously drizzled with the warm chocolate sauce, and accompanied by a scoop of vegan vanilla ice cream or a pour of creamy custard. For an extra touch, fresh raspberries or strawberries make a lovely, vibrant contrast.
Delicious Variations to Personalize Your Pudding
This base recipe for vegan steamed chocolate pudding is incredibly versatile and can be adapted to suit various flavor preferences:
- Chocolate Ginger Pudding: For a delightful warming spice, add one to two teaspoons of ground ginger to the batter (adjusting to your preferred intensity – start with one and taste). For an extra textural and flavor boost, fold in a handful of finely chopped stem ginger, which provides bursts of chewy, spicy sweetness. When preparing the chocolate sauce, swap the golden syrup for stem ginger syrup to beautifully enhance the ginger notes. Garnish with additional chopped stem ginger before serving for a truly aromatic experience.
- Chocolate Orange Pudding: To infuse your pudding with a bright, zesty citrus flavor, grate the finely zested peel of one large, unwaxed orange directly into the pudding batter. The zest carries intense essential oils that will perfume the entire pudding. For an intensified orange presence in the sauce, add a small drop of high-quality orange extract (to taste) to the warm chocolate sauce. The combination of rich, dark chocolate and vibrant, fresh orange is simply irresistible and a classic pairing.
Preparing Ahead and Storage Tips
This vegan steamed chocolate pudding is truly best enjoyed freshly cooked and warm. The steaming process creates that wonderfully moist and tender texture that is at its peak right after cooking. Therefore, I highly recommend preparing and cooking it just before you plan to serve it to ensure the optimal experience. The aroma of freshly steamed pudding is also part of its charm! If you happen to have any delicious leftovers, they can be reheated in individual slices in the microwave. Simply cover loosely and heat in short bursts until warmed through, being careful not to overheat, as this can dry out the pudding.
The rich chocolate sauce, however, is much more forgiving and can be a fantastic component to prepare in advance. You can easily make this sauce up to three days beforehand. Store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat it gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals until it reaches a smooth, pourable consistency. A little extra non-dairy milk can be stirred in if it becomes too thick.
More Irresistible Vegan Christmas Recipes
Looking for more festive vegan treats to complete your holiday menu? From classic cakes to delightful cookies, explore these other delightful plant-based recipes to make your Christmas season truly special:
- Vegan Mince Pies – A quintessential holiday classic, lovingly reimagined for a plant-based diet.
- Vegan Christmas Cake – A rich, fruity, and beautifully spiced cake, perfect for sharing.
- Classic Vegan Christmas Pudding – For those who truly love the traditional steamed fruit pudding, this is a must-try!
- Vegan Mulled Wine Brownies – A unique and flavorful twist on brownies, infused with festive spices.
- Vegan Mincemeat Cake – Another delightful way to enjoy the festive flavors of mincemeat in cake form.
- Chocolate Gingerbread Cookies – A perfect cookie for gifting, decorating, or simply enjoying with a hot drink.
- Starry Mince Pie Tart – An elegant and easy-to-share tart, ideal for any festive spread.
If you create this delightful recipe, we’d love to see it! Please tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to share your culinary creations with our community. Happy baking!
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Vegan Steamed Chocolate Pudding
Ingredients
Vegan Steamed Chocolate Pudding:
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 100 g dairy free margarine/vegan butter
- 100 g light brown soft sugar
- 2 Tbsp maple syrup (or golden syrup)
- 150 ml unsweetened soy milk (or other non-dairy milk)
- 1 tsp vanilla extract
- 200 g self-raising flour
- 30 g cocoa powder
- ½ tsp bicarbonate of soda (baking soda)
Vegan Chocolate Sauce:
- 175 g dark chocolate (around 60% cocoa solids) chopped
- 240 ml (1 cup) unsweetened soy milk (or other non-dairy milk)
- 75 g (3 Tbsp) golden syrup (or use maple syrup)
- 1 tsp vanilla extract
Instructions
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Start by thoroughly greasing a 1 – 1.2 litre pudding basin. Place a disc of baking parchment in the bottom to prevent the top of the pudding from sticking. Pop the kettle on.
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Mix together the ground flaxseed and water in a small bowl to make a flax egg; set aside to go gloopy.
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Place the vegan butter/dairy free margarine, light brown soft sugar and maple syrup in a large pan over a low heat and stir until melted.
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Mix in the soy milk, vanilla extract and the flax egg then sift in the flour, cocoa powder and bicarbonate of soda and whisk until no lumps of flour remain.
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Pour the batter into the prepared basin and spread level.
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Make a fold in the middle of a square of baking parchment and the same again in a square of tin foil.
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Place the baking parchment on top of the pudding basin with the fold in the middle, followed by the tin foil. Press the foil over the edge of the pudding basin.
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Tie a length of string very tightly around the foil – there should be a lip on the pudding basin; tie the string just under that. Tie a length of string across the top of the basin to make a handle. Trim off the excess foil and parchment, leaving at least a centimeter below the string.
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Place a saucer upside down in a large saucepan and place the pudding basin on top. Pour boiling water into the pan so that it comes about halfway up the pudding basin, try not to let it come above the level of the foil.
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Place the lid on the pan and place over a low heat. Cook at a gentle simmer for one and a half hours. Check after an hour to see if the water needs topping up but resist the urge to take the lid off the pan too often.
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While the pudding is steaming make the sauce. Place the chopped chocolate, soy milk, golden syrup and vanilla extract in a pan over a low heat and whisk gently until melted and smooth. Set aside and re-heat as needed.
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Once the pudding is done, cut off the string and remove the tin foil and parchment. Place a serving platter on top and flip over. The pudding should drop out of the basin (you might need to give it a bit of a wiggle). If it is stuck fast, run a knife around the edge to loosen.
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Serve right away topped with the chocolate sauce and some ice cream or custard.
Notes
