FLAMING TASTY PUD

Vegan Christmas Pudding

Ingredients 1tsp mixed spice, 1tsp ground cinnamon, 1/2 tsp sea salt, 75g demerara sugar, 2tbsp treacle, 1 Braeburn apple, grated, 115g vegan spread, 45g breadcrumbs, 95g plain flour, 1/2 tsp baking powder, 100g sultanas, 100g dried mixed peel, 100g chopped dates, 50g dried cherries, 25g crystallised ginger, 120ml rum or brandy, juice of 1 orange, zest and juice of 1 lemon, 1 bay leaf, 1tsp nutmeg. Method

1 The day before, put dried fruit plus alcohol, orange and lemon juice and bay leaf in a bowl. Stir well, cover and leave for at least 12 hours. 2 Grease a 1 litre bowl with vegan spread. Line base with greaseproof paper. Remove bay leaf. Add zest, spices, salt, sugar, treacle and apple. Mix, then stir in spread and breadcrumbs. Sift in flour and baking powder. Fold in.

3 Spoon mixture into pudding bowl, leaving a 2.5cm gap at top. Cover with greaseproof paper, then foil and tie with cook’s string. Put an upturned ramekin in the bottom of a pan. Sit pud on top, pour in boiling water half way up the sides. Cover and simmer for five hours. 4 Lift out and leave to cool. Store for up to a month. Steam for 30 minutes before serving.

From Vegan Christmas by Gaz Oakley.