Description
These Vegan Christmas pudding brownies combine the rich, festive flavors of traditional Christmas pudding with decadent dark chocolate in a moist, fudgy brownie. Perfect for the holiday season, these dairy-free, egg-free brownies have a slight crust on top with a gooey center and a delightful touch of cinnamon sugar dusting.
Ingredients
Scale
Brownie Base
- 1 x 150g Asda free-from Christmas pudding
- 2 tbsp ground flaxseed or linseed
- 200g dairy-free dark chocolate, chopped (150g melted, 50g chunks)
- 100g dairy-free spread
- 100ml plant-based milk (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
Topping
- a little icing sugar mixed with a pinch of ground cinnamon, for dusting
Instructions
- Prepare the Christmas 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 and let it thicken until it forms a gel-like consistency.
- Melt the chocolate mixture: Place 150g of the dairy-free dark chocolate, the dairy-free spread, and plant-based milk in a heatproof bowl over a pan of just-simmering water (making sure the bowl bottom does not touch the water). Stir gently until the chocolate melts and the mixture becomes smooth. Remove from the heat.
- Preheat the oven and prepare the tin: Set your oven to 180°C (160°C fan)/gas mark 4. Lightly oil a 20cm brownie or square cake tin and line it with baking parchment for easy removal.
- Combine dry ingredients: In a large bowl, whisk together the self-raising flour, ground almonds, cocoa powder, golden caster sugar, light brown sugar, and fine sea salt using an electric whisk. This helps break up any lumps, especially of sugar.
- Mix wet and dry ingredients: Make a well in the center of the dry mixture and whisk in the warm chocolate mixture, flaxseed gel, and vanilla bean paste or extract. Beat the batter until smooth and thick, ensuring all flour is incorporated.
- Fold in Christmas pudding and chocolate chunks: Gently fold in the crumbled Christmas pudding and the remaining chopped 50g chocolate chunks until just combined without overmixing.
- Bake the brownies: Pour the batter into the prepared tin and smooth the surface with a spatula. Bake in the preheated oven for 40-50 minutes, or until the top has formed a light crust and the center has a slight wobble. A skewer inserted should come out with moist crumbs sticking but no raw batter.
- Cool and serve: Allow the brownies to cool completely in the tin before cutting into squares. Serve at room temperature or chilled for a fudgier texture. Dust with the cinnamon-icing sugar mixture just before serving.
- Storage instructions: Store the brownies in an airtight container at room temperature or refrigerated for up to three days, or freeze for up to three months.
Notes
- Ground flaxseed acts as an egg replacement, helping to bind the batter in this vegan recipe.
- Using a mix of golden caster and light brown sugars adds depth and natural sweetness to the brownies.
- Ensure not to overbake to keep the brownies moist and fudgy inside.
- You can substitute the Asda free-from Christmas pudding with any similar vegan Christmas pudding available locally.
- Freeze in portions to enjoy fresh brownies later during the holiday season.
- Dusting with cinnamon sugar adds a festive aroma and extra sweetness just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Vegan Christmas dessert, dairy-free brownies, festive brownies, holiday baking, vegan brownies
