A soft and fluffy gingerbread pudding topped with a gooey homemade caramel sauce. This vegan gingerbread steamed pudding will quickly become a family favourite, especially for the Holidays.
This recipe has been made in collaboration with AEG UK. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Gingerbread Steamed Pudding
This gingerbread pudding is moist, sweet, spice and delectable. It has the gorgeous spices of gingerbread but in a glorious pudding form! The pudding is steamed in the oven then drenched in a luscious homemade caramel sauce, which soaks into the pudding creating the most delicious festive dessert.
There is something ultra comforting about this gingerbread steamed pudding. A gorgeous combination of ginger, mixed spice, cinnamon and black treacle in a delicious batter with a sweet caramel sauce keeping everything moist. The pudding is lovely on it’s own or go all out and serve it with dairy-free custard, ice cream, a swirl of vegan whipped cream or gingerbread biscuits.
Looking for more steamed puddings? Check out my AMAZING Vegan Christmas Pudding! A must make for the festive season.
What is a gingerbread steamed pudding?
Gingerbread pudding a typical and traditional English Christmas “pudding,” which means it is a dense, extra moist cake. Steamed pudding gets its name from the cooking method that is used to make it. The batter is poured in-to a heat-proof bowl and cooked by steaming. It takes quite a bit of time (this recipe will take you approximately 2 – 3 hours), but the finished product is well worth the wait! It’s perfectly textured and flavoursome!
Puddings can be steamed in a basin in a saucepan with water and lid, or you can steam in your oven. I steamed this pudding to perfection in my AEG Combination oven using the full steam setting. This helps to lock in moisture and keeps the pudding super moist while cooking.
Why you’ll love this dessert:
If you love gingerbread, you are going to fall in love with this pudding. It tastes like a gingerbread cookie in pudding form.. it’s actually unbelievable!
- All the flavours of gingerbread in a pudding!
- Vegan friendly.
- Decorated with gingerbread men!
- Topped with a delicious homemade vegan caramel sauce.
- Super moist!!!
- Perfect Christmas showstopper!
- Perfectly spiced.
- Tastes just like Christmas!
- Great ‘make ahead’ dessert.
- Great for storing.
- Can be re-heated for a warming festive dessert.
- Easy to make.
What you need to make a gingerbread steamed pudding:
There’s a few simple tools you’ll need in order to make this pudding. I have attached links below so you can shop any tools you don’t have and get prepared for a delicious baking sesh!
- Mixing bowls
- Heat proof basin / pudding dish
- Measuring spoons
- Weighing scales
- Tin foil / aluminum foil
- Grease proof paper
- Saucepans
Ingredients you’ll need:
- Dairy-free milk – Soya milk works best. You can use any dairy-free milk including almond, oat or cashew.
- Apple cider vinegar
- Dairy-free butter – Make sure the butter is cold / chilled.
- Caster sugar
- Light brown sugar
- Black treacle – A great alternative is black strap molasses.
- Self-raising flour
- Bread crumbs
- Ground ginger
- Ground cinnamon
- Ground mixed spice
- Cornflour (cornstarch)
- Bicarbonate of soda
- Coconut cream – Use the thick white cream from a can of coconut milk.
- Icing sugar.
- Vegan gingerbread man biscuits (homemade or store bought)
How to make a gingerbread steamed pudding
Here is how to make the most delicious and unbelievably vegan gingerbread pudding! Don’t forget, you can find the full written recipe including ingredients list in the recipe card at the bottom of the page.
- Batter
Grease a basin dish and set aside. Whisk milk with vinegar and allow to curdle into a vegan buttermilk. Melt the butter, sugars and treacle in a saucepan. Remove from the heat and add in all of the ingredients! Mix to combine.
- Pour into basin
Pour the batter into the prepared grease basin and level out with the back of a spoon. Cover with grease proof paper and tin foil.
- Steaming
Steam the pudding in the oven (with steam function) for approximately 2 hours. Remove from the oven, allow to cool. Turn out on a serving plate or cake stand.
- Caramel sauce
Mix the ingredients of the caramel in a saucepan. Allow to cool. Pour over the top of the pudding.
- Serving
Serve the pudding with some homemade / store bought gingerbread man biscuits and with a dusting of snow on top (icing sugar). Slice and tuck in!!
Top tips for making a vegan gingerbread steamed pudding:
- Be sure to read the recipe carefully to not miss any important steps!
- If you don’t fancy the caramel sauce, you can always serve the pudding with a toffee sauce or brandy cream.
- Use light brown sugar for rich, chewy caramel flavour. Alternatively use dark brown sugar to bring out the flavour even more!
- No treacle? Swap for black strap molasses.
- Make sure your basin is oven proof. If you’re steaming using the hob method, check out my method here.
- If your oven doesn’t have a steam setting, you can steam the pudding by adding a heat proof / oven proof bowl with water in your oven. This creates a humid atmosphere. While the pudding bakes/ cooks it will take in the moisture from the steam. Just keep topping up the water in the bowl.
- Grease the basin well to prevent the pudding sticking in the dish when serving.
- It’s handy to place a round of grease proof paper at the bottom of the basin before pouring in the batter. This is an extra protective step to making sure the pudding doesn’t stick.
- Store the pudding in an air tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Any leftovers can be stored in the fridge for up to 2-3 days.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Gingerbread Steamed Pudding
- Total Time: 4 hours
- Yield: 10 1x
- Diet: Vegan
Description
Indulge in a delicious Vegan Gingerbread steamed pudding with a homemade caramel sauce and iced gingerbread biscuits. Perfect for Christmas.
Ingredients
Ingredients for the gingerbread pudding
- 40ml of dairy-free milk + ½ teaspoon of apple cider vinegar (buttermilk)
- 100g of dairy-free butter / margarine
- 50g of caster sugar
- 50g of light brown sugar
- 100g of black treacle
- 150ml of dairy-free milk
- 220g of 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 cornflour (cornstarch)
- 1/2 tsp bicarbonate of 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
Decorations
- Icing sugar (dusting)
- Vegan gingerbread man biscuits (homemade or store bought)
Instructions
Method (gingerbread pudding)
- 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.
- 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.
- In a saucepan, add in the butter, sugars and black treacle. Heat on low until melted and fully combined.
- 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!
- Pour the batter into the greased and lined dish. 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 dish with some tin foil. You want to make sure this is tight around the dish so that no moisture can seep into the pudding.
- Heat your AEG combination oven to the Steam setting, this will be set at 90°C. 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 details).
- 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 tooth pick down the middle of the pudding. If it comes out clean, its ready, if its very liquid-y.. it needs more time.
- When the pudding is ready, allow it to sit at room temperature for 10 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.
- Serve immediately or with some delicious caramel sauce.
Method (caramel sauce)
- 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.
- 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 thats fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!
- Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
- 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 will turn into a toffee consistency.
- Drizzle the caramel over the top of the pudding, along with a light dusting of icing sugar. You can even go all out and decorate the pudding with some homemade / store bought gingerbread men biscuits.
- Serve and enjoy!!
Notes
To store: Keep the pudding fresh by storing in an air tight / sealed container in the fridge. Allow to come to room temperature before serving. Enjoy within 2-3 days of making.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: pudding
- Method: Steaming
- Cuisine: American
Very excited to try this one for christmas. Came across the video on instagram and am going to get ingredients this weekend!!!!!!!
Can this be steamed in the microwave?
I am anxious to make this pudding!! Looks delicious 😊
Author
Hello,
Oh you’ll be fine! Lots of people have made it and loved it on social media! If you need any help.. comment here or dm me on instagram 🙂 x
This is going to make Christmas so much tastier!
Author
Most definitely! Happy baking, and merry christmas xx
Made this recipe for hosting my first ever family Christmas and WOW WHAT A HIT! So I made the pudding and sauce on Christmas Eve and then reheated by steaming in the microwave for 8 minutes on Christmas Day and it worked amazingly!
People went back for seconds and thirds, many commented it was the best dessert they had ever had. Enjoyed by vegans and non-vegans alike! One guest hater ginger but ate three plates of it! Cannot thank enough!
(My oven doesn’t have a steam setting but I just google how to steam in an oven and it worked so well!)