This is a very flexible recipe - the type of dried fruit is up to you as long as you keep the weight the same, if you prefer a different balance of spice just change it and you can also opt for an alcohol free option or make it very boozy!
Great partnered with our Brandy "butter" or with some vegan cream or ice-cream.
Leftovers can be sliced up and fried in leftover Brandy "butter" as fritters, or used in a Christmas pudding ice-cream.
If you have never steamed a pudding before, don't panic, it is relatively straightforward. There is a good video here.
- 3 oz. plain flour
- 1 teaspoon ground nutmeg
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 75g soft brown sugar
- 40g breadcrumbs
- 100g vegan suet
- ½ teaspoon baking powder
- 1 ½ dessertspoons black treacle or orange marmalade
- 6 tablespoon of liquid - this can be plant milk, stout, ale, sherry, brandy or rum
- zest and juice of one orange and one lemon
- 100g grated apple
- 350g mixed dried fruit to your taste e.g. sultanas, raisins, currents, mixed peel, cherries (optionally you can also soak the fruit in alcohol for up to a week before)
- 100g chopped dates
- Sift the flour with spices, salt and raising agent.
- Add all the other ingredients and mix well to a soft dropping consistency.
- Grease a basin well and fill with the mixture leaving about 2 1/2 cm free from the top to allow for rising. Cover with greaseproof paper and aluminium foil and secure with string.Place in a saucepan and pour in boiling water halfway up the sides of the basin. Simmer gently for 5 hours, topping up the water as necessary.
- Once cooked the pudding can be kept cold until needed. It will keep for up to a month.
- Steam or microwave until warmed through to serve