Vegan Christmas pudding

Step 1

For the pudding

Place the dates in a bowl, add half the orange juice and then cook in the microwave for a few seconds until soft and starting to break down. Remove and place into a bowl with the remaining orange juice and brandy. Stir well.

Step 2

Add the dried fruit, treacle and glacé cherries. Mix well and leave to soak (preferably overnight).

Step 3

Place the flour, spices, dark brown sugar, breadcrumbs and vegan suet in a bowl and mix well. 

Step 4

Add the soaked fruit to the flour mix and stir well until incorporated.

Step 5

Divide the mixture between greased ramekins or pudding basins, allowing around 140g per portion. Cover with a lid or parchment and foil tied with string, and place in a steamer.

Step 6

Steam for around 1 hour–1 hour 30 minutes, or until slightly risen and a skewer inserted in the middle comes out clean.

Step 7

For the brandy sauce

Dissolve the cornflour in a little of the soya milk until you have a smooth paste.

Step 8

Place the remaining soya milk and the caster sugar in a pan and bring to the boil. Reduce the heat and stir in the cornflour mix. Continue to stir until the sauce is smooth and thickened.

Step 9

Stir in the brandy and continue to mix until incorporated. Taste the brandy sauce and add a little more sugar if needed. Serve with the Christmas pudding.