 |
| Butternut Squash Steamed Nut and Fruit Pudding-- with Maple Syrup and Coconut Whipping Cream |
Steamed Christmas pudding has deep roots in British and Commonwealth kitchens, where rich, fruit-filled puddings were traditionally tied in cloth and gently steamed for hours, often weeks before Christmas Day. This steamed butternut Christmas pudding offers a lighter, plant-based take on that old-world classic, using naturally sweet butternut squash, warming spices, and wholesome ingredients to create a festive vegan Christmas dessert that’s moist, fragrant, and comforting. Perfect for those seeking a dairy-free, egg-free holiday pudding, this recipe honours tradition while embracing modern, whole-food, plant-forward cooking—ideal for Christmas gatherings, winter celebrations, and nostalgic holiday tables alike.
IN MIXING BOWL place:
*1 C. grated Butternut Squash
*1/2 C. Raisins
*1/2 C. Currents
*1/2 C. Dates, chopped
*1 C. Nuts, chopped (Pecans, Hazelnuts, etc.)
*2 T. Lemon Rind
*1/2 C. Brown Sugar
*1/2 C. Oil
*1/2 tsp. Salt
*1/2 C. Water
*1 C. cooked Millet
*1 C. Brown Rice Flour
*1/2 tsp. Cinnamon
*1/2 tsp. grated Ginger
MIX all ingredients
LET STAND 15 Minutes
POUR into a greased mold
PLACE in water bath
BAKE at 300F for approximately 2 hours or until a toothpick comes clean out of center.
Cool for a bit, then eat topped with a cashew cream or other vegan cream and/or maple syrup. So delicious that it is not likely going to require storage space in the fridge.
🥤 Recipe and photos © 2025 Cynthia Zirkwitz | Veggie School
Please share the link, not the full recipe — thanks for supporting independent food writers!
Find more quick, healthy vegan recipes and potluck ideas at Veggie School.
Comments