Vegan Xmas Pudding

This pudding recipe can be as boozy as you like! Adapt as you see fit. The criss cross greaseproof paper strips lining the bowl are key to a successful turn out of your pudding on the day - a technique honed after a few flopped puddings over the years!

Ingredients

• 2/3 cup plain flour

• 2/3 cup dried or semi dried breadcrumbs

• 1 tsp ground nutmeg

• 1 tsp mixed spice

• 1 tsp cinnamon

• 1/2 tsp salt

• 1/3 cup dark brown sugar

• 1/2 cup vegan suet

• ½ tsp baking powder

• 1 ½ tbsp black treacle or molasses

• 1/3 cup of Guinness or vegan stout or brandy (substitute rice milk for a teetotal pudding)

  2 1/4 cups mixed dried fruit optionally soaked minimum 24 hours in 1/2 cup sherry

Method

1. Sift the flour, spices, salt and baking powder.

2. Add all the other ingredients and mix well. Add a little more flour if the mix seems wet

3. Grease a 1.2 litre (2 pint) pudding basin. Line with two wide strips of greaseproof paper at right angles to each other, in a cross, with an inch showing at the top of the basin, to help you turn the pudding out when it’s done.

4. Carefully pour the mix into the basin. Cover with a round of greaseproof paper on top of the pudding. Create a secure lid with foil and fix in place with string.

5. Place an upside down saucer into a large saucepan and place the pudding on top of the saucer. Add boiling water up to a max level of half way up the pudding basin.

6. Simmer for 4 1/2 hours hours

7. Allow the pudding to cool. Store in a cool place for up to one month

8. To serve at Xmas. Steam again for 3 hours, or microwave for 3-5 minutes

Serve this pudding with vegan brandy butter - simply mix equal amounts of vegan margarine (preferably vegan block) and icing sugar. Add 2 tablespoons of brandy per 100g, or according to taste. Chill until set and serve onto the hot pudding.