Now bring us some Figgy Pudding!

Finally I’ve managed to make a Christmas Pudding which reminds me of ones shared with my Dad! This is moist, full of seasonal spices and packed with figs, apricots and raisins! Dad used to love Christmas Pudding and Mum always made something called ‘white sauce’ which was basically custard without the artificial yellow colouring! It was perfect to represent a snowy topped mountain of hot steamy fruity pudding! 🙂 

Now, of course you could go out and read all the labels on those ready made Christmas Puddings: you could navigate your way through the ingredients looking for things you don’t eat – maybe gluten, dairy, eggs, or nuts.  Then IF you’ve found a pudding you can actually eat safely, you read the rest of the ingredients and recognise raisins, sultanas, dates, cranberries, figs, apricots and cherries – then discover that most of them actually come attached with vegetable oils, sulphur dioxide and even sugars and syrups.

Oh, it’s Christmas so a bit of extra sugar is fine you think… but what about all those other ingredients? Palm Oil? That is still in a LOT of puddings I’ve seen this year!

If you haven’t yet seen the ‘banned’ from TV supermarket advert, based on the Greenpeace book ‘There’s a Rang Tan in my Bedroom’, then have a look. (This post is not sponsored by, nor is this a recommendation, for the supermarket, but the video of the book is great!)

There’s a human in my forest…
There’s a Rang Tan in my Bedroom…

So… please try to avoid the palm oil! 😀 More ingredients in that shop bought Christmas Pudding… Humectants, Colourings, More Sugar, More oil, Suet (more oil), Yeast, Emulsifiers, Acidity Regulators, even vinegar! What a lot of unnecessary ingredients! Then of course, you have to hope that whichever alcohol base you choose: sherry; rum; whisky; cider; brandy; port is liked by everyone eating it!

Or, you could just make this one! 😛 😀 Then you can add in a few extras, as you please such as nuts, citrus zest and/or peel, extra dried fruit or additional spices. The alcohol can be added afterwards (if you please), or if you know what everyone likes, you can choose your own single flavour to soak your fruit in.

So, a perfectly balanced, free-from Christmas pudding, tailored to your own preferences! Perfect! 😀

Gosh, we’re excited and we don’t even celebrate Christmas!!! 😛 But of course, you CAN eat this anytime! 😀 

Anyway, let us know what you think of this pudding recipe and if you make it please show us your photos using the hashtag #LifeDietHealth or tag us on instagram @LifeDietHealth 

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Right… let’s see the recipe for this Figgy Pudding so you can get baking! 😀

Christmas Pudding
Fruity, rich, moist, spiced figgy pudding. Vegan and free from refined sugars.
Created by:: Laurena @LifeDietHealth
  • 400 g dried fruit (we used equal amounts of figs, apricots and raisins)
  • 100 ml liquid (alcohol, juice or tea) (we used 80ml earl grey tea & 20ml orange juice)
  • 75 g coconut sugar (or other brown sugar)
  • 50 g breadcrumbs (sweet or savoury) (gluten free if required)
  • 75 g plain flour (gluten free if required)
  • 1 tablespoon coconut nectar (or molasses/treacle/date syrup)
  • 1 teaspoon baking powder (gluten free if required)
  • 1/2 teaspoon nutmeg
  • 1 teaspoon mixed spice
  • 1.5 teaspoons cinnamon
  • large pinch ground ginger
  • small pinch ground cloves
  • small pinch salt
  • *25 g pecans (optional) or other nuts
  1. Chop the fruit into bite size pieces if necessary, then place in a large bowl and pour the liquid over it. Mix together and leave to soak for at least fifteen minutes.
  2. Put half to two-thirds of the fruit mixture in a food processor and blend until you have a rough paste. Mix the paste with the remaining fruit and liquid.
  3. Add the sugar, breadcrumbs, flour, nectar, baking powder, nutmeg, mixed spice, ginger, cinnamon, cloves, and salt and mix well. (It might be easier to use your hands)!
  4. Stir the pecans through if using and any other additions (citrus zest, glace cherries, other nuts, lucky charm!)
  5. Grease a large pudding basin, then cut a circle of greaseproof paper and stick to the bottom of the basin.
  6. Pack the basin with the mixture and press it down well. Cover with another circle of greaseproof paper.
  7. Next, get a piece of baking paper and a piece of foil slightly larger than the top of the basin. Make a fold in each (to allow for expansion/venting) then put the greaseproof paper on the basin first.

  8.  Cover the greaseproof paper with the folded foil. 

  9. Secure both the greaseproof paper and the foil with a piece of string or an elastic band.

  10. Find a large enough saucepan and add the pudding. Carefully pour boiling water half way up the basin (not touching the foil), turn the heat on low, and put a lid on the pan. Cook for three hours checking the water level (and adding to it) regularly (I’d check it every 15-20 minutes).
  11. Turn off the heat and allow the water to cool. Remove the pudding, unwrap and turn out upside down. Eat immediately or wrap in greaseproof paper and foil and save for later.
  12. Enjoy.
Tips & Storage
  • Personalise your pudding by using different dried fruits: raisins; sultanas; figs; cherries; apricots; mango.
  • Add extra zing by adding a tablespoon of fresh lemon or orange zest.
  • Vary the taste by using different liquids: orange juice; apple juice; cranberry juice; earl grey tea; black tea; or your favourite alcohol – spirit, cider, wine or beer.
  • Throw in some roughly chopped nuts for extra crunch and taste.
  • Serve with custard (or white sauce), brandy butter, cream or ice-cream.
  • Store wrapped in a cool dry place and reheat when needed (microwave is best for reheating). Stores for several weeks.
  • Taste is enhanced on storing.
  • It is traditional to light the pudding before serving – pour over a small amount of complementary alcohol and carefully set light to it. Allow to burn off (& out) before serving.


  • Eva Gallon 12th December 2018 at 15:07

    “We won’t go until we get some!”? You should sell these healthier vegan Xmas puddings? However, I’d completely appreciate they’d take up a lot of time lol. The ‘white sauce’ sounds like French or Italian custard but I may be wrong.
    Yes, I have seen the ‘banned’ tv ad (really can’t see what’s so controversial about it). My sister told me about the Sainsbury’s one, it’s adorable! Also makes me a bit nostalgic as the song used reminds me of uni lol.
    You mentioned your Dad… I hope this holiday season won’t be too painful for you (sending a virtual hug) Xx

    • Laurena@LifeDietHealth 13th December 2018 at 11:25

      Thanks Eva! Yes, I’m sure these would sell well… although the mince pies are much quicker to make (and eat)!!! Do you buy or make a Christmas Pudding? I might try and make a chocolate orange Christmas pudding next!!! 😛 Or maybe I’ll try a yule log! 😀 Have you seen the polar bear and squirrel dancing on ice advert? We like that one best! We hadn’t seen Dad for a few weeks before he died so 25th Dec will be exactly a year that we last saw him! At least we have very happy memories to cherish! Good thing we don’t celebrate Christmas! xxx

      • Eva 13th December 2018 at 16:10

        Hi Laurena, I’m ashamed to say I’ve never made Christmas pudding but have kept yours on file for…one day?I’ll check out that advert you mentioned. I keep saying this but you do spoil us with these yummy recipes…and there’s choc orange pudding and Yule log to come! Xx

        • Laurena@LifeDietHealth 17th December 2018 at 12:33

          It’s so easy to buy though! 😛 This one is great and of course it keeps! 🙂 Ooo… I should get perfecting that yule log!!!

  • Loretta 13th December 2018 at 13:15

    Oh wow, reading those ingredients, I want some for breakfast right now 🙂 The tune is playing in my mind as I read it 🙂

    • Laurena@LifeDietHealth 13th December 2018 at 13:48

      Thank you Loretta – that made me giggle… I never thought of having it for breakfast!? Now I’m thinking of it topped with coconut yogurt and fresh strawberries!? Mince pies, cookies & bread to make first though! I hope you’re well. xxx

  • Back to Basics: Custard you'll love... to stop you buying ready made! ⋆ Life Diet Health 8th September 2022 at 15:34

    […] The best thing about making your own is that you can customise it to your own tastes. If you like it as runny as single cream great. If you want it as thick as blancmange (do you remember blancmange) then you can make that too. Of course, you can then make everything in between from pourable to spoonable and add flavourings too. Turn yours into chocolate custard with the addition of cocoa, drinking chocolate powder or real chocolate. Add strawberry essence to get that retro pink-school-custard (chocolate crunch anyone?) or, dare I mention the C word at the start of September? You can add your favourite tipple to get a great flavoured sauce to go over a certain pudding! […]


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