An old fashioned recipe veganised for compassionate cooks! This recipe is by @vegannigerian!
Serves 4 | Prep time: 15 mins | Cooking time: 50 mins
- 25g / 0.9oz vegan margarine
- 1 Tbsp milled flaxseed
- 60g / 2.1oz self-raising flour
- 1/2 tsp baking powder
- Pinch salt
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 25g / 0.9oz coconut oil, melted
- 40ml / 1.3 liquid oz black treacle
- 55ml / 1.86 liquid oz stout (e.g. Meantime London Irish Stout)
- 1 Tbsp dark rum
- Finely grated zest 1 unwaxed lemon
- 40g / 1.4oz peeled, cored and coarsely grated bramley apple, mixed with lemon juice
- 10g / 0.35oz blanched almonds, roasted and chopped
- 75g / 2.6oz currants
- 20g / 0.7oz mixed peel
- 20g / 0.7oz Forest Feast Sour Cherries
- 200g / 7oz vegan mincemeat
- Preheat the oven to 180°C / 355°F, gas mark 4.
- Grease 4 mini pudding basins and 4 small circles of baking parchment with the vegan spread and set aside.
- Mix the flaxseed with 3 tablespoons cold water and set aside for at least ten minutes or until it becomes jelly-like and makes ‘flax-egg’.
- Sift the self-raising flour, baking powder, salt, nutmeg, cinnamon and cloves into a medium mixing bowl, then add the “flax-egg”and the melted coconut oil.
- Mix the treacle with the stout and rum in a measuring jug.
- Pour this mixture into the bowl and whisk everything together thoroughly.
- Stir in the lemon zest, apple, almonds, currants, peel, cherries and mincemeat.
- Divide the mixture between the prepared basins and top each one with a circle of greased parchment.
- Wrap each basin in an 18cm square of foil and fold under the edges of the basins.
- Place the basins into a roasting tin and pour in enough boiling water to come 2.5cm up the sides of the basins.
- Carefully place the tin in the oven and bake for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre.
- Remove from the oven, unwrap, remove the parchment and leave to stand for 10 minutes.
- Carefully run a small knife around each one and turn out onto warm serving plates.
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