300g(1 ½cup)dried fruit, finely chopped (I used a mixture of dates, dried cranberries, dried figs, prunes and dried apricots, but you can use whatever dried fruit mix you like)
1tablespoon(1tablespoon)unwaxed orange zest(or sub 1 teaspoon orange extract)
1(1)apple, grated - no need to peel
1teaspoon (1teaspoon )ground ginger
½teaspoon(½teaspoon)ground cinnamon
1teaspoon(1teaspoon)mixed spice(or sub a mixture of nutmeg, cinnamon and cloves)
Generous amount (Generous amount )brandy or sherry(ensure vegan/gluten-free if necessary - or sub apple or orange juice)
60g(¼cup)coconut oil (or sub olive or vegetable oil)
2heaped teaspoons (2heaped teaspoons )baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
Instructions
Place the dried fruit, orange zest, grated apple, ginger, cinnamon and mixed spice in a bowl and add a generous amount of brandy or sherry, until everything is roughly covered.
Keep covered in the fridge for around 24 hours, to allow the flavours to develop.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the date syrup, lemon juice, vanilla, salt and ground walnuts.
Sift in the flour, baking powder and bicarbonate of soda.
Add the dried fruit mixture (along with any residual brandy), adding a tiny splash more milk if it’s looking too dry.
Grease a medium-sized deep glass bowl or a pudding basin.
Transfer the pudding batter into it.
Place the bowl in a pan (make sure it’s bigger than the bowl) and fill up with cold water up to halfway up the bowl.
Cut out a circle of baking paper to place directly on top of the pudding batter so that it’s completely covered.
Use some tin foil to cover the top and fold around the sides of the bowl.
Place a lid on the pan and bring to the boil.
Turn down the heat and cook on a low heat for 2 hours.
Leave to cool slightly before taking out the bowl.
Carefully remove the tin foil and the baking paper.
Run a blunt knife around the edge of the bowl to let the pudding come away from the sides - this is easier to do once it’s cooled down.
Turn the bowl upside down on a plate and shake until the pudding pops out.
Keeps covered in the fridge for up to a few days - it’s great eaten hot or cold!
You can also make this without soaking the dried fruit a day in advance - place the dried fruit and alcohol (or juice) mixture in a microwave-safe bowl, cover with a microwave-safe plate and microwave for 1 - 1 ½ minutes. Then leave to soak for 30 minutes.
If you want to make this Christmas Pudding in advance and reheat on the day, you can do this by steaming it again for 1 hour prior to serving. Or you can warm up individual slices in the microwave.