Introduction

These vegan Christmas pudding brownies bring festive flavors into a rich, fudgy treat perfect for the holiday season. Combining dairy-free chocolate with chunks of free-from Christmas pudding, they offer a delightful twist on traditional brownies. Enjoy them as a cozy dessert or share them with friends and family.

Vegan Christmas Pudding Brownies Recipe - Recipe Image

Ingredients

1 x 150g Asda free-from Christmas pudding
2 tbsp ground flaxseed or linseed
200g dairy-free dark chocolate, chopped
100g dairy-free spread
100ml plant-based milk, such as oat or almond
Vegetable oil, for the tin
125g self-raising flour
50g ground almonds
50g cocoa powder
150g golden caster sugar
100g light brown soft sugar
¼ tsp fine sea salt
1 tsp vanilla bean paste or extract
A little icing sugar mixed with a pinch of ground cinnamon, for dusting

Instructions

Step 1: Cut or crumble the Christmas pudding into small chunks and set aside. In a small bowl, mix the ground flaxseed or linseed with 4 tablespoons of water. Leave it to thicken until it becomes gel-like.
Step 2: Melt 150g of the dairy-free dark chocolate, the spread, and the plant-based milk together in a heatproof bowl placed over a pan of simmering water, making sure the bowl bottom does not touch the water. Stir until smooth, then remove from heat.
Step 3: Preheat the oven to 180°C (160°C fan) or gas mark 4. Oil a 20cm brownie or square cake tin and line it with baking parchment.
Step 4: In a large bowl, whisk together the self-raising flour, ground almonds, cocoa powder, both sugars, and salt to break up any lumps. Make a well in the center.
Step 5: Whisk the chocolate mixture, flaxseed mixture, and vanilla into the dry ingredients until smooth and thick, with no flour visible.
Step 6: Fold in the Christmas pudding pieces and the remaining chopped chocolate until just combined. Transfer the batter to the prepared tin and smooth the surface.
Step 7: Bake for 40-50 minutes until the top has a light crust and the center has a slight wobble. Test with a skewer; it should come out with moist crumbs but no raw batter.
Step 8: Allow the brownies to cool completely in the tin. Cut into squares and dust with the cinnamon icing sugar mixture before serving. Serve at room temperature or chilled for a fudgier texture.

Tips & Variations

Use your favorite plant-based milk like oat or almond for a subtle flavor difference.
For extra texture, add chopped nuts or dried fruit when folding in the pudding and chocolate.
If you prefer, substitute the vanilla bean paste with a teaspoon of vanilla extract.

Storage

Store the brownies in an airtight container at room temperature or in the fridge for up to three days. For longer storage, freeze them for up to three months. To enjoy, thaw frozen brownies at room temperature. Reheating is optional but can be done gently in a low oven or microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of Christmas pudding?

Yes, you can substitute with any free-from or traditional vegan Christmas pudding you like, but be mindful that sweetness and spice levels may vary.

Are these brownies gluten-free?

These brownies use self-raising flour, which typically contains gluten. To make them gluten-free, replace with a gluten-free self-raising flour blend.

Vegan Christmas Pudding Brownies Recipe

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4.7 from 108 reviews

These Vegan Christmas Pudding Brownies combine the rich flavors of traditional Christmas pudding with a moist, fudgy brownie texture. Made with dairy-free dark chocolate, plant-based milk, and a flaxseed egg substitute, these festive brownies are perfect for a vegan holiday treat. The addition of ground almonds and cocoa powder enhances the chocolatey depth, while a dusting of cinnamon icing sugar adds a warm, spiced finish.

Author: zara
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegan

Ingredients

Scale

Main Ingredients

1 x 150g Asda free-from Christmas pudding
2 tbsp ground flaxseed or linseed
200g dairy-free dark chocolate, chopped (150g melted, 50g chunks for folding)
100g dairy-free spread
100ml plant-based milk (such as oat or almond)
vegetable oil, for greasing the tin
125g self-raising flour
50g ground almonds
50g cocoa powder
150g golden caster sugar
100g light brown soft sugar
¼ tsp fine sea salt
1 tsp vanilla bean paste or extract

For Dusting

A little icing sugar mixed with a pinch of ground cinnamon

Instructions

Prepare the Pudding and Flaxseed Mixture: Cut or crumble the Asda free-from Christmas pudding into small chunks or pieces and set aside. In a small bowl, mix the ground flaxseed or linseed with 4 tablespoons of water. Leave the mixture to thicken and become gel-like, which will act as a vegan egg substitute.
Melt Chocolate Mixture: Place 150g of the chopped dairy-free dark chocolate, the dairy-free spread, and plant-based milk in a heatproof bowl over a pan of just-simmering water (make sure the bowl bottom does not touch the water). Stir continuously until the chocolate melts and the mixture is smooth. Remove from heat.
Preheat Oven and Prepare Tin: Heat the oven to 180°C (160°C fan) or gas mark 4. Grease a 20cm brownie or square cake tin with vegetable oil and line with baking parchment for easy removal.
Combine Dry Ingredients: Using an electric whisk, briefly whisk together the self-raising flour, ground almonds, cocoa powder, golden caster sugar, light brown soft sugar, and sea salt in a large mixing bowl to break up any lumps.
Mix Wet and Dry Ingredients: Create a well in the center of the dry ingredients. Whisk in the melted chocolate mixture, the thickened flaxseed mixture, and the vanilla bean paste or extract. Beat the batter until smooth and thick, ensuring all the flour is incorporated.
Fold in Pudding and Chocolate Chunks: Gently fold the Christmas pudding pieces and the remaining chopped dark chocolate chunks into the batter until just combined. Avoid overmixing to keep the texture light.
Bake the Brownies: Pour the batter into the prepared tin and smooth the surface with a spatula. Bake for 40-50 minutes until a light crust forms on top and the center has a slight wobble. A skewer inserted should come out with moist crumbs but no raw batter.
Cool and Serve: Allow the brownies to cool completely in the tin. Once cooled, cut into squares. Serve at room temperature or chill for a fudgier texture. Dust with cinnamon-spiced icing sugar just before serving.
Storage Instructions: Store brownies in an airtight container at room temperature or chilled for up to three days. They can also be frozen for up to three months for longer storage.

Notes

Use plant-based milk such as oat or almond to keep the recipe vegan.
The flaxseed mixture acts as a vegan egg replacement to bind the ingredients.
Ensure the chocolate is dairy-free to maintain the vegan integrity of the brownies.
Do not overbake to keep the brownies moist and fudgy with a slight wobble in the center.
Dusting with cinnamon icing sugar adds a festive, spiced touch perfect for Christmas.
Freezing works well if you want to prepare these in advance for holiday gatherings.

Keywords: vegan brownies, Christmas pudding brownies, dairy-free dessert, vegan holiday dessert, festive brownies, Christmas dessert, vegan baking