Gingerbread Steamed Pudding

By The Little Blog of Vegan

The perfect festive pudding - a winter warmer covered in a rich dairy free caramel featuring the classic, crowd pleasing flavours of gingerbread spice.

You can go all out and decorate with some homemade/store bought gingerbread men biscuits, then serve and enjoy.


Ingredients for the gingerbread pudding

40ml of dairy-free milk + 1/2 teaspoon of apple cider vinegar (buttermilk)
100g dairy-free butter / margarine
50g of caster sugar
50g of light brown sugar
100g of black treacle
150ml of dairy-free milk
220g self-raising flour
50g of bread crumbs
3 teaspoons of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of ground mixed spice
15g of corn flour (corn starch)
1/2 teaspoon of bicarbonate of soda (baking soda)

Ingredients for the caramel

200g of caster sugar
100g of dairy-free block butter
200g of coconut cream
1/2 teaspoon of ground ginger


Icing sugar (dusting)
Vegan gingerbread man biscuits (homemade or store bought)

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Method - Pudding

1. Grease a 1 litre pudding basin with dairy-free butter and place a circle of grease-proof paper to the bottom of the basin, this will prevent the top of the pudding sticking to the dish.
2. In a small bowl, whisk together the 40ml of dairy-free milk and apple cider vinegar. Set aside for 5-10 minutes to thicken, this creates a vegan buttermilk.
3. In a saucepan, add in the butter, sugars and black treacle. Heat on low until melted and fully combined. You can give this a-little stir with a wooden spoon or heat proof spatula.
4. Remove from the heat and add in the 150ml of dairy-free milk, flour, bread crumbs, ground spices, cornflour, bicarbonate of soda along with the buttermilk. Mix well to combine until no dry mixture is visible, DON’T over-mix!
5. Pour the batter into the greased and lined basin. Spread the top level with the back of a spoon. Cover the top of the batter with a round of grease proof paper, then cover the entire basin with some tin foil. You want to make sure this is tight around the dish so that no moisture can seep into the pudding.

Method - Pudding

6. Heat your AEG 9000 SteamPro oven to the Full Steam setting, this will be set at 90°C. We cook it on a lower heat for longer. The steam is crucial to creating a moist pudding. You can also steam the pudding in a large pan on the hob with a lid, refer to my christmas pudding for steaming via hob details.
7. Place into the middle of the oven and steam for 2-3 hours. Check after an hour just to make sure the pudding is steaming well. It may need a-little longer in the oven so just keep an eye on it. I like to test the done-ness of the pudding by inserting a toothpick down the middle of the pudding. If it comes out clean, it’s ready, if it’s very liquid-y.. it needs more time. The top of the pudding should be slightly domed up too.
8. When the pudding is ready, remove from the oven and allow it to sit at room temperature for 10- 15 minutes. Run a knife around the edge of the pudding to loosen then flip it onto a serving plate / stand. It should just drop out of the basin / dish.
9. Serve immediately or with some delicious caramel sauce.

Method - Caramel

1. Place the sugar into a medium / large saucepan. Place the pan on the AEG Extractor Hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
2. When all of the sugar has melted and is a golden / amber colour, add in the butter. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but that's fine. Once it’s combined, it might have a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful.
3. Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
4. Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will turn into a toffee consistency.
5. Drizzle the caramel over the top of the pudding, along with a light dusting of icing sugar.
6. Serve and enjoy.

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