Marmalade Gingerbread Christmas Puddings

Vegan gingerbread enriched with dried fruit and glacé ginger pieces. Baked in individual pudding basins or ramekins with orange marmalade at the bottom. Served with sliced fresh oranges and custard.

  • Makes 4

  • Preparation 20 mins

  • Cooking 45 mins

Marmalade Gingerbread Christmas Puddings
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan

Ingredients

For the Puddings
  • 150g orange marmalade
  • 50g black treacle
  • 50g golden syrup
  • 50g soft dark brown sugar
  • 50g vegan margarine
  • 6 tbsp unsweetened oat milk
  • 115g self-raising flour
  • 2 tsp ground ginger
  • stem ginger in syrup, drained and finely chopped
  • 115g mixed dried fruit
To serve
  • Orange slices
  • Vegan custard or dairy-free cream

Method

  1. Preheat the oven to 170°C/gas mark 3.
  2. Lightly grease 4 x 175ml pudding basins or oven-proof ramekins. Spoon the marmalade equally into the bottom of each of the ramekins, then set aside.
  3. Put the treacle, syrup, sugar, margarine and oat milk in a saucepan. Warm through gently over a low heat, stirring, until it is melted together. Remove from the heat and leave to cool for 10 minutes.
  4. Sift the flour and ground ginger into a bowl and make a well in the centre. Gradually stir in the melted ingredients, along with the stem ginger pieces and dried fruit until well mixed together.
  5. Divide the mixture between the prepared basins or ramekins then smooth over the tops. Put them on a baking tray and bake for 35-40 minutes until risen and firm to the touch.
  6. To serve: Stand the puddings for 10 minutes, then loosen the edges with a knife and invert on to warm serving plates or bowls. Serve hot with fresh orange slices and vegan custard or dairy-free cream.

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