Is Christmas Pudding Vegan? Facts & Swaps

Is Christmas pudding vegan? The short answer is: traditionally, no—but it can easily be made vegan. A classic Christmas pudding relies on beef suet (hard animal fat), eggs, and often milk or butter, which are all non-vegan. However, with simple swaps like vegetable suet, flax eggs, and plant-based milk, you can make a rich, steamed pudding that is completely plant-based and still tastes like the festive classic.

What Is Christmas Pudding?

Christmas pudding, also called plum pudding or figgy pudding, is a dense, steamed dessert from the United Kingdom and Ireland. It is made from dried fruits (raisins, currants, sultanas), candied peel, breadcrumbs or flour, sugar, spices (cinnamon, nutmeg, cloves), and a generous amount of alcohol—usually brandy or stout. The mixture is traditionally steamed for several hours, then aged for weeks or months to develop a deep, rich flavor. It is served warm, often flamed with brandy, and accompanied by brandy butter, custard, or cream.

Why Traditional Christmas Pudding Is Not Vegan

The main non-vegan ingredients in a classic recipe are:

Suet: This is hard fat from around the kidneys of beef or mutton. It gives the pudding its signature crumbly, moist texture. Vegetarian suet (made from vegetable oils like palm or sunflower) is widely available and works identically.
Eggs: They bind the mixture and help it set during steaming. You can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer.
Milk and butter: Some recipes add milk or butter for richness. Use any plant-based milk (oat, soy, almond) and vegan butter or margarine.
Honey: Occasionally used as a sweetener—swap it for golden syrup, maple syrup, or agave.

Even if a pudding is labeled “vegetarian,” it may still contain eggs and dairy, so always check the label if you’re buying one.

How to Make a Vegan Christmas Pudding

Making a vegan version at home is straightforward. Here’s a basic blueprint:

Soak dried fruits (about 3 cups / 450 g mixed raisins, currants, sultanas) and 1/2 cup (60 g) candied peel in 1/2 cup (120 ml) brandy or orange juice overnight.
In a large bowl, mix 1 cup (120 g) breadcrumbs, 1 cup (120 g) all-purpose flour, 1 cup (200 g) brown sugar, 1 tsp each of cinnamon, nutmeg, and mixed spice, and a pinch of salt.
Add 1 cup (200 g) vegetable suet, the soaked fruits, the zest of 1 lemon and 1 orange, and 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
Stir in 1/2 cup (120 ml) plant-based milk until the mixture is soft but not runny—add a little more milk if needed.
Transfer to a greased 2-pint (1.2 L) pudding basin, cover with parchment paper and foil, and steam for 4–5 hours (or pressure-cook for 2 hours).
Cool, then store in a cool, dark place for at least 2 weeks to mature. Re-steam for 2 hours before serving.

This recipe yields a pudding that is moist, rich, and full of festive spice—no one will miss the suet or eggs.

How to Choose a Vegan Christmas Pudding at the Store

If you’d rather buy one, look for these cues:

Check the label for “suitable for vegans”—many UK supermarkets (like Tesco, Sainsbury’s, and Waitrose) now stock vegan Christmas puddings.
Look for vegetable suet in the ingredients list—this confirms no animal fat.
Be wary of “may contain” warnings for milk or eggs if you have allergies.
Check the alcohol content—some puddings are alcohol-free, but many contain brandy or stout. If you prefer no alcohol, look for “non-alcoholic” or “alcohol-free” versions.

Vegan puddings are often sold in the same section as regular ones, especially around the holidays. If you can’t find one, order online from specialty vegan shops.

Common Problems and How to Fix Them

Even experienced cooks can run into issues with vegan Christmas pudding. Here are the most common ones:

Pudding is too dry: This usually means you used too little liquid or over-steamed it. Next time, add an extra splash of plant-based milk or apple juice. If it’s already cooked, serve with extra custard or brandy butter.
Pudding is too wet or sticky: You may have added too much liquid or not enough breadcrumbs. Let it steam longer to dry out, or add more breadcrumbs next time.
Pudding doesn’t hold together when sliced: This can happen if you didn’t use enough binder (flax eggs) or if the mixture was too loose. Make sure the mixture is thick enough to hold its shape when pressed.
Flax egg taste is noticeable: Some people detect a nutty flavor. Use a commercial egg replacer or increase the spices to mask it.
Pudding is not dark enough: Traditional puddings get their dark color from long steaming and aging. You can add a tablespoon of molasses or dark treacle to deepen the color.

Vegan vs. Traditional: Taste and Texture

Vegan Christmas puddings are remarkably similar to traditional ones. The vegetable suet provides the same melt-in-the-mouth richness, and the flax eggs bind the mixture just as well. The main difference is that vegan versions may be slightly less dense and a touch lighter in texture. The flavor is dominated by the fruits, spices, and alcohol, so the absence of eggs and dairy is hardly noticeable. Many people actually prefer vegan puddings because they feel less heavy.

If you’re serving both, label them clearly so guests know which is which—some people have allergies, not just dietary preferences.

How to Serve and Store Vegan Christmas Pudding

Serve your vegan pudding warm. Reheat individual slices in the microwave for 30–60 seconds, or steam the whole pudding for 2 hours. For a dramatic presentation, warm 2–3 tablespoons of brandy in a small pan, pour it over the pudding, and light it carefully—the alcohol will burn off, leaving a caramelized flavor.

Classic accompaniments that are already vegan include:

Vegan brandy butter (made with vegan butter, icing sugar, and brandy)
Vegan custard (use oat or soy milk)
Vegan cream (coconut or oat-based)
Vegan ice cream

Store an uncut vegan pudding in a cool, dry place for up to 2 months (if it’s alcohol-rich). Once cut, wrap it tightly in cling film and refrigerate for up to 2 weeks. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.

Frequently Asked Questions

Is Christmas pudding always made with suet?

Traditional recipes use beef suet, but many modern recipes (especially vegetarian ones) use vegetable suet. If you’re buying, check the label—if it says “vegetable suet,” it’s suitable for vegetarians but may still contain eggs or dairy. For a fully vegan pudding, look for a vegan-certified label.

Can I make Christmas pudding without alcohol?

Yes. Replace the brandy or stout with orange juice, apple juice, or a strong tea (like Earl Grey). The pudding will be slightly less rich, but the fruits and spices will still shine. Alcohol-free puddings also have a longer shelf life.

How long does a vegan Christmas pudding keep?

An unopened, alcohol-rich vegan pudding can keep for up to 2 months in a cool, dark place. Once opened, refrigerate and use within 2 weeks. You can also freeze it for up to 3 months.

Can I use a slow cooker to steam the pudding?

Yes. Place the covered pudding basin in the slow cooker, add boiling water halfway up the sides, and cook on low for 6–8 hours or on high for 4–5 hours. Check the water level occasionally and top up with boiling water if needed.

What is the best vegan substitute for suet?

Vegetable suet is the closest match—it’s made from vegetable oils and behaves just like beef suet. If you can’t find it, you can use cold vegan butter or margarine, grated and chilled, but the texture will be slightly different. Coconut oil (solid) also works in a pinch.

Why is my vegan Christmas pudding bland?

If your pudding tastes flat, it likely needs more spice or salt. Traditional recipes are heavily spiced—don’t be shy with cinnamon, nutmeg, and cloves. Also, make sure you’re using good-quality dried fruits; they provide much of the flavor. Aging the pudding for at least 2 weeks helps the flavors meld and deepen.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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