Vegan Christmas pudding

SERVES 10 WHAT YOU’LL NEED

200g mixed dried fruit

50g candied peel

100g dried figs, chopped

100g pitted dates, chopped

50g glace Morello cherries, halved

100ml brandy (or orange juice)

100g vegetable suet

75g soft brown sugar

½ orange and ½ lemon , zested

85g plain flour

½ tsp baking powder

½ tsp nutmeg

½ tsp ground ginger

1 tsp mixed spice

1 tsp cinnamon

½ tsp salt

1 apple, peeled and grated

40g breadcrumbs

1 tbsp black treacle

METHOD

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin. In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for two hours, stirring occasionally, to allow fruit to soften.

In a large bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon.

Sift in the flour, baking powder, spices and salt, and stir to combine. Add the apple, breadcrumbs, treacle and soaked fruit along with its soaking liquid. Mix well. Spoon into the pudding basin and smooth the top. Cover with non-stick baking paper, folded to a double thickness, pleated in the middle (to allow the pudding to expand).

Cover with foil, tie string around the basin to keep paper and foil in place and make a loop of string to use as a handle to lift the pudding out of the pan. Put an upturned saucer or small plate in the bottom of a large saucepan.

Stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding.

Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for four hours. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 minutes. Turn out onto a serving plate and cut into slices to serve.

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