Vegan Figgy Puddings

Makes 8

✱ 90g (3oz) plain flour

✱ 1tsp ground nutmeg

✱ 1tsp mixed spice

✱ 1tsp cinnamon

✱ 90g (3oz) dark muscovado sugar

✱ 45g (1½oz) dry white breadcrumbs

✱ 100g (3½oz) vegan suet

✱ ½tsp baking powder

✱ 2tbsp black treacle

✱ 6tbsp milk, brandy or rum

✱ Finely grated zest and juice of 1 orange and 1 lemon

✱ 2tbsp beetroot powder (from health food shops) or ¼tsp red colouring (optional)

✱ 1 apple, peeled and grated

✱ 250g (9oz) mixed dried fruit

✱ 200g (7oz) dried figs, chopped

TO Serve:

✱ 5tbsp maple syrup

✱ 2tbsp brandy or rum

✱ Rainbow Dust edible gold glitter

✱ 1 fig cut into wedges

✱ 6-8 individual pudding basins, greased and base-lined

✱ Baking parchment

✱ Foil

✱ String

Combine the flour, nutmeg,

1 mixed spice, cinnamon, sugar, breadcrumbs, suet and baking powder in a large mixing bowl. Pour the black treacle, milk,

2 brandy or rum, orange and lemon zest and juice, beetroot powder or red colouring into the flour mixture. Pile in the grated apple,

3 dried fruit and dried figs. Mix everything together with a large spoon. Divide the mixture equally between the pudding basins. Cover each one with baking parchment and foil and secure with some string. Cook in a steamer for 4

4 hours, topping up the water every 30 mins or as needed. To serve: Warm through

5 in the steamer for 1 hour. Warm the maple syrup and brandy or rum and sprinkle in some rainbow Dust edible gold glitter. Upturn the puddings on to

6 plates, top with a fig wedge and drizzle over the warm maple syrup, brandy or rum and edible glitter mixture.