Vegan steamed maple syrup pudding – an easy, comforting steamed sponge pudding made with pure maple syrup instead of golden syrup. Rich in flavour and simple to prepare, this eggless, dairy-free pudding is especially delicious served with warm maple custard. Post sponsored by Maple From Canada.
This vegan steamed maple syrup pudding is a modern twist on the classic steamed syrup sponge. By veganising the original recipe and using pure Canadian maple syrup, the pudding gains a deeper, more complex sweetness that elevates the whole dessert.
Steamed puddings may feel traditional, but they remain one of the most satisfying desserts for cooler weather. They’re very forgiving to make: you don’t have to worry about precise baking times and the result is a warming, stick-to-your-ribs treat that pairs beautifully with maple custard or vanilla ice cream.
I serve this pudding with generous spoonfuls of vegan maple custard. Sweetening the custard with maple syrup instead of sugar intensifies the flavour and makes the sauce feel richer and more decadent—a grown-up twist on a familiar classic.
Ingredients and Key Equipment
Vegan block butter or margarine: choose a solid block for baking rather than spreadable tub margarine, which contains more water. Block margarine or vegan butter gives a better texture.
Maple sugar or golden caster sugar: maple sugar amplifies the maple notes, but golden caster sugar is a fine substitute if maple sugar isn’t available.
Pure maple syrup: use pure Canadian maple syrup for best flavour. Dark maple syrup works especially well for its robust character, though any grade will produce a tasty result. A small amount is poured into the base of the pudding basin while more is added to the batter.
Non-dairy milk: unsweetened soy milk is preferred for baking because of its higher protein content, but oat or cashew milk work too.
Non-dairy yogurt or binder: unsweetened coconut yogurt helps replace eggs and keeps the pudding moist. You can swap yogurt for equal apple sauce or a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp warm water, left to thicken).
Vanilla extract: a good-quality vanilla extract or vanilla bean paste complements the maple flavour.
Flours and leavening: self-raising flour with a little extra bicarbonate of soda produces a light, well-risen sponge. Cornflour (cornstarch) added to the dry mix helps keep the texture tender; if you don’t have cornflour, increase the self-raising flour slightly.
For the maple custard: use a creamier non-dairy milk (soy, oat or cashew) and swap some milk for non-dairy cream (soy single cream, coconut cream or homemade cashew cream) so the custard tastes silky rather than thin. Cornflour thickens the custard in place of egg yolks, and maple syrup replaces sugar for a richer flavour.
How to Make Vegan Steamed Maple Syrup Pudding
(Full ingredient list and precise weights are included in the recipe card below.)
Begin by greasing a 1.2 litre pudding basin thoroughly and placing a round of baking parchment in the base to prevent sticking. Pour 3 tablespoons of maple syrup into the greased basin and set aside.
Cut a large square of baking parchment and another of tin foil. Make a pleat in the centre of each sheet to allow the pudding to expand as it steams. If your basin has its own tight-fitting lid, you can skip this step.
In a small pan over low heat, melt the vegan block butter with the maple or caster sugar and 2 tablespoons of maple syrup, stirring until smooth. Remove from the heat and whisk in the non-dairy milk, yogurt (or alternative binder) and vanilla extract until the mixture is homogeneous.
In a separate bowl, sift together the self-raising flour, cornflour and bicarbonate of soda. Add the dry ingredients to the wet mixture and whisk until the batter is smooth and free of lumps. Pour the batter into the prepared basin, leaving room at the top for rising.
Cover the basin with the pleated parchment, then the foil, pressing the foil securely over the rim. Tie string tightly several times around the foil just below the basin’s lip and add a cross-handle of string across the top so the basin can be lifted. Trim excess foil and parchment, leaving at least a centimetre beneath the string.
Place an inverted saucer in a large saucepan, set the pudding basin onto the saucer and pour in boiling water until it reaches about halfway up the basin’s side. Take care that the water does not touch the foil or parchment. Cover with a lid and simmer gently for two hours. Check after about an hour and top up the water if needed, but avoid removing the pan lid frequently.
When steaming is complete, cut and remove the string, lift off the foil and parchment, run a knife around the basin edge and invert the pudding onto a serving plate. The pudding should slide out cleanly; a gentle wiggle may help release it. Serve immediately with warm maple custard or vanilla ice cream.
To make the maple custard, whisk the cornflour into a small amount of milk in a saucepan until smooth, then gradually whisk in the remaining milk. Stir in the plant cream, maple syrup and vanilla, and heat over medium, stirring constantly until it simmers and thickens. Simmer for about a minute, then remove from the heat and serve. If preparing in advance, cover the custard surface with a piece of parchment to prevent a skin forming and refrigerate for up to three days. Reheat with a little extra milk if required, or thicken with a small cornflour slurry if it’s become too thin.
Top Tips
- Use gram measurements with a digital scale for the most reliable results—cup measures are less accurate for baking.
- Choose pure Canadian maple syrup rather than blended or “maple-flavoured” syrups to get authentic taste and depth.
- Grease the pudding basin well (refined coconut oil or vegan butter work well) to prevent sticking.
- If you don’t have a basin lid, take time to seal the foil and parchment tightly with string and ensure the water level does not reach the foil/parchment while steaming.
Make-Ahead and Storage
This pudding is best served fresh from the steamer. Leftover slices can be reheated individually in the microwave. The custard can be made up to three days ahead and stored in an airtight container in the fridge; whisk in a little extra non-dairy milk when reheating if it has thickened too much, or use a small cornflour-milk slurry to thicken if it becomes too thin.
More Ideas for Baking with Maple Syrup
Maple syrup adds a versatile, nuanced sweetness to both baking and cooking. Use it to flavour breads, cakes, cookies, frostings and breakfast bakes for a warm caramel-like profile that’s especially lovely in autumn and winter recipes.
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Vegan Steamed Maple Syrup Pudding
Course: Dessert
Cuisine: British
Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 8 people
Author: Domestic Gothess
Ingredients
For the pudding:
- 100 g vegan block butter or margarine
- 100 g maple sugar or golden caster sugar
- 5 Tbsp maple syrup (divided)
- 150 ml unsweetened non-dairy milk (soy preferred)
- 45 g unsweetened non-dairy yogurt
- 2 tsp vanilla extract
- 215 g self-raising flour
- 15 g cornflour (cornstarch)
- ½ tsp bicarbonate of soda (baking soda)
For the maple custard:
- 25 g cornflour (cornstarch)
- 300 ml unsweetened non-dairy milk (soy preferred)
- 200 ml non-dairy cream (soy single cream or alternative)
- 80 ml maple syrup
- 3 tsp vanilla extract
Instructions
- Grease a 1.2 litre pudding basin thoroughly and line the base with baking parchment. Pour 3 tbsp maple syrup into the base and set aside.
- Make a pleated square of baking parchment and tin foil for the lid, unless your basin has a tight-fitting lid.
- Gently melt the vegan butter with the sugar and remaining 2 tbsp maple syrup, stirring until smooth. Remove from heat and whisk in milk, yogurt and vanilla.
- Sift the self-raising flour, cornflour and bicarbonate of soda into a bowl. Mix the dry ingredients into the wet until just combined and free of lumps.
- Pour the batter into the prepared basin, leaving space for rising, and level the top.
- Cover with pleated parchment and foil, secure tightly with string below the basin lip and add a cross-handle of string over the top. Trim excess material, leaving a small margin below the string.
- Place an inverted saucer in a large saucepan, set the basin on the saucer and add boiling water to come halfway up the basin. Ensure water does not touch the foil/parchment. Cover and simmer gently for 2 hours, topping up water if needed.
- When cooked, remove the foil and parchment, run a knife around the edge, invert onto a serving plate and allow the pudding to drop out. Serve immediately with warm maple custard or ice cream.
- To make the custard: whisk the cornflour into a little milk, then gradually whisk in the remaining milk. Stir in cream, maple syrup and vanilla. Heat over medium, stirring constantly until it simmers and thickens. Simmer for 1 minute, then remove from heat and serve.
- Store any leftover custard in the fridge for up to three days; cover the surface to prevent a skin forming. Reheat with a splash of milk if needed and whisk smooth.
Notes
- Use gram weights for accuracy when baking.
- Ensure the basin is well greased to avoid sticking; refined coconut oil or vegan butter work well.
This post is sponsored by Maple From Canada. Thank you for supporting the brands that enable recipe development and content creation.