Pegan (Paleo-Vegan) Christmas Pudding

Pegan (Paleo-Vegan) Christmas Pudding



Just a really quick post this evening to share my recipe for a pegan version of my Christmas pudding.  I was given the challenge by the guys at The Raw Chocolate Co. to re-create a new vegan version so obviously I had to come up with a great alternative for the eggs. 

I love a challenge and actually if truth be told it may even be better than my original.  Having been paleo for so long, I really could not bring myself to work with flour or any grains so felt the next best option was to just go the whole hog and create a pegan version. 

As a substitute for egg I have used a combination of avocado (yes you read that correctly!) chia seeds and psyllium husk to add both moisture and help with binding.



Pegan Steamed Christmas Pudding
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Prep Time
30 min
Cook Time
3 hr
Prep Time
30 min
Cook Time
3 hr
  1. 1/2 cup goji berries
  2. 1/2 cup raisins
  3. 1/4 cup brandy, rum or a mixture of both
  4. 2 Tbsp seeds
  5. 6 Tbsp water
  7. I cup avocado (about 1 large avocado blended until very smooth)
  8. 6 pitted medjool dates
  9. zest and juice of 1 orange
  10. 2 tsp vanilla extract
  11. 1/4 cup coconut oil
  13. 1 cup almond flour/ground almonds
  14. 3/4 cup milled flax
  15. *1 cup The Raw Chocolate Co. chocolate coated raisins
  16. 2 Tbsp raw cacao
  17. 1 Tbsp psyllium husk
  18. 1 Tbsp coconut flour
  19. 1 tsp ground cinnamon
  20. 1/2 tsp ground ginger
  21. 1/2 tsp ground nutmeg
  22. 1/4 tsp ground cloves
  23. 1 cup chopped pecan nuts
  1. You will need to start this first step ahead of time, in a jar soak the goji berries and raisins for at least a day if not more.
  2. Using a glass 1 ltr bowl, turn it upside down on grease proof paper and draw a disc around the rim, do the same for a smaller disc using a large drinking glass, then cut the out the discs. Grease the glass bowl with coconut oil and stick the smaller disc to the bottom of the bowl
  3. Fill a large saucepan halfway with water and place an upturned saucer on the bottom. Bring the water to the boil.
  4. Soak the chia seeds in the water.
  5. Blend together the wet ingredients.
  6. Stir in the chia seed gel to the wet ingredients.
  7. Mix together all of the dry ingredients.
  8. Stir in the wet ingredients.
  9. Stir through the boozy raisins and goji berries and chopped pecan nuts.
  10. Spoon the batter into the glass bowl and smooth down the top using the back of a spoon.
  11. Top the batter with the large grease proof disc.
  12. Cover with tinfoil and tie it down tightly with string
  13. Gently place the glass bowl in the saucepan on the upturned saucer.
  14. Turn the stove down to low.
  15. Cover and simmer for 3 hours.
  16. Remove from the water and allow to cool.
  17. Using a knife, gently run the blade around the edge of the pudding, then turn onto an upturned plate. Don't shake it, just leave it fall out gently.
  1. If you are unable to get hold of these yummy treats, then use regular raisins and add them to the soaking mixture.
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2 thoughts on “Pegan (Paleo-Vegan) Christmas Pudding

  1. If I had found this recipe sooner I would have given it a try. But I will keep a note of it ready for later in the year. Can I make this in advance of Christmas day and then store it away until needed? That would make life a whole lot simpler if I could.

    1. Hi Alison, I keep it for about a week but have not tried it for longer as it is rather moist, although it did taste better the older it got. I’m sure it will freeze really well so that would be an option for you. If you are not vegan then there is also a paleo version on my website which may keep for a little longer. Good luck xxD

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