Christmas Pudding Donuts
These Christmas pudding donuts are cute, fun and fluffy. Dipped in dairy-free chocolate, they make a delicious addition to any Christmas party!
I know, I know… it’s only November!
Some of you may be thinking that it’s just slightly too early to start the festive baking. And usually, I’d agree with you.
But this year, I’m already in full swing with the festive desserts. I just have so many fun ideas that I had to start early enough to make sure I had time to fit them all in before Christmas.
If you haven’t seen them already, make sure to check out my other Christmas dessert recipes:
- Gluten free chocolate crinkle cookies
- Orange and cranberry biscotti
- Chocolate ginger cookies
- Gingerbread cupcakes
- Candy cane truffles
This week, it’s Christmas pudding donuts.
I made these using my simple baked donut recipe, then just decorated them using dairy-free chocolate and fondant icing.
I’m so happy with how they turned out! I think they’re super cute and would be lovely to take along to a Christmas party.
How To Make Christmas Pudding Donuts
Note that you’ll need a donut mould or two for this recipe. I like to use these silicone ones from Amazon.
Preheat your oven to 180°C / 350°F.
In a large bowl, mix together 200 grams* of plain flour, 1 teaspoon of baking powder and 150 grams of caster sugar.
* Cup measurements are listed in the recipe card at the bottom of the post but I would highly recommend using scales for this particular recipe, for a more accurate result.
Measure out 60 grams of vegan butter then melt it quickly in the microwave. Leave it to cool for a few minutes.
Add the melted butter to your dry ingredients along with 200 ml of plant-based milk and 1 teaspoon of vanilla.
Mix everything together until smooth. You should have a mixture that resembles a slightly thick cake batter.
Spoon the mixture into your donut pans (you should get 8 donuts out of this recipe) then wipe away off excess around the edges of the pan to prevent it from burning.
Bake the donuts for 20-25 minutes until golden brown on top. Leave them in the pan until they are completely cold before trying to remove them.
Melt 200 grams of vegan-friendly milk or dark chocolate. Dunk one side of the donuts into the chocolate.
Place the dipped donuts onto a wire rack with a tray lined with baking paper underneath. The wire rack will prevent the chocolate from pooling around the bottom of the donut and the baking paper will catch any excess.
It’s really important that you let this chocolate set completely before you continue decorating. I’d recommend popping them in the fridge for around 1 hour.
While the chocolate is setting on the donuts, you can prepare your fondant holly decorations.
I used ready-to-roll fondant from Dr. Oekter which is suitable for vegans. It worked out much easier this way because the pack contained red and green. But if you like, you can definitely make your own using fondant icing sugar and food colouring.
Take 16 small pieces of red fondant and roll them into balls. This will give you 2 berries for each donut.
If you want to be extra fancy, you can brush the berries with some edible glitter to give a “snowy” effect. I used Lustre edible silver glitter from Tesco.
For the leaves, roll out some green fondant until it’s around 1/2 an inch thick. Cut diagonal lines both ways to give you little diamond shapes. Squish the edges of each diamond together to create your leaf shape.
You can draw lines on the leaves using a toothpick if you like, but I think they look fine without.
Make sure you have 16 leaf shapes all together.
Make sure the chocolate has completely hardened on the donuts. You should be able to handle them without getting any chocolate on your hands.
Melt 150 grams of dairy-free white chocolate and use a teaspoon to gently spread it over 1 half of each donut.
Allow the white chocolate to firm slightly at room temperature for around 10 minutes.
After 10 minutes, the white chocolate should be slightly soft but not wet. This is the perfect time to add your holly decoration.
I like to “stick” the leaves together before placing them on the donut to prevent them from sliding around. I do this by pinching the bottom edges together.
Add your fondant berries and leave the donuts for 1 hour to set completely!
I hope you enjoy this recipe! If you make it yourself, please let me know by leaving a comment or rating below.
Happy baking! xo
Christmas Pudding Donuts
Cute and fluffy baked donuts decorated as Christmas puddings.
- 200 g Plain flour (1½ cups)
- 1 Teaspoon Baking powder
- 150 g Caster sugar (¾ cup)
- 60 g Vegan butter, melted (4 tablespoons)
- 200 ml Plant-based milk of choice (¾ cup)
- 1 Teaspoon Vanilla extract
For the decoration:
- 200 g Vegan milk or dark chocolate (7 oz)
- 150 g Vegan white chocolate (5 oz)
- Red and green fondant (I used Dr. Oetker)
- Edible glitter (optional)
Preheat your oven to 180°C / 350°F and make sure you have 1-2 donut moulds ready. I use these silicone moulds from Amazon.
In a large bowl, mix together the flour, baking powder and sugar.
Measure the butter then melt it gently in the microwave. Add the melted butter, plant-based milk and vanilla extract into the bowl with your dry ingredients. Mix well until smooth.
Spoon the mixture into your donut pans and wipe off any excess using a paper towel.
Bake for 20-25 minutes until golden brown on top. Leave the donuts to cool in the pan completely before removing them.
Melt the milk/dark chocolate and dip one side of each donut into it, making sure it's evenly coated. Place them on a wire rack with a tray lined with baking paper underneath (to catch any excess).
Allow the chocolate to harden completely. I'd recommend popping the donuts in the fridge for 1 hour.
To prepare your holly berries, roll small pieces of red fondant into balls that are around ¼ of an inch wide. You can brush them with edible glitter if you wish but this step isn't essential.
For the leaves, roll out green fondant until it's around ½ an inch thick. Cut diagonal lines both ways across it to give you diamond shapes. Squash the edges of each diamond shape to create "leaves". You'll need 16 all together, two for each donut.
When the chocolate has set completely on the donuts, melt your white chocolate. Use a teaspoon to cover the top half of the donut. Allow it to set for around 10 minutes.
After 10 minutes has passed, the white chocolate should be slightly soft but not wet. Add your holly berries and leaves now so that it sticks without sliding around. If you can, I'd recommend using food tweezers for precision.
Leave the donuts to set for 1 more hour before enjoying.
*Donuts will last for 4-5 days in an airtight container at room temperature.