Christmas Pudding

Serves 4 | Prep time: 15 mins | Cooking time: 50 mins

INGREDIENTS

• 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

METHOD

1. Preheat the oven to 180°C / 355°F, gas mark 4.
2. Grease 4 mini pudding basins and 4 small circles of baking parchment with the vegan spread and set aside.
3. 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’.
4. 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.
5. Mix the treacle with the stout and rum in a measuring jug.
6. Pour this mixture into the bowl and whisk everything together thoroughly.
7. Stir in the lemon zest, apple, almonds, currants, peel, cherries and mincemeat.
8. Divide the mixture between the prepared basins and top each one with a circle of greased parchment.
9. Wrap each basin in an 18cm square of foil and fold under the edges of the basins.
10. Place the basins into a roasting tin and pour in enough boiling water to come 2.5cm up the sides of the basins.
11. 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.
12. Remove from the oven, unwrap, remove the parchment and leave to stand for 10 minutes.
13. Carefully run a small knife around each one and turn out onto warm serving plates.