The Ultimate Vegan Christmas Pudding

/ about 2 very full cups dried fruit (, I used a combination of currants, raisins, sultanas, cherries, cranberries & blueberries - Try to get a nice variation of colour if you can)

dried dates (, I used Deglet Noor but Medjool or any other kind will be fine. You could even use dried figs if you wanted to. )

dried apricots (, optional but they look really pretty in there and provide a nice texture)

mls / ⅓ cup brandy (, or port, dark rum, a good sherry or a nice dark stout. See recipe notes for an alcohol free option )

/ ⅓ very packed cup all-purpose flour (, to make gluten-free use certified gluten-free oat flour)

/ ¾ very packed cup bread crumbs (, any type of bread will do but slightly stale, dry bread is best. Use gluten-free bread to make gluten-free (I weigh my bread then throw it into a blender to make breadcrumbs))

baking powder

allspice

/ ½ heaping cup coconut sugar (, or any other dark brown sugar)

medium apple (, grated or cored and thrown into a high speed blender and blitzed into a puree (skin can be left on))

large orange (, zest only)

aquafaba (, the liquid from a can of chickpeas (i do not recommend substituting anything else. It gives the best results by far))

blackstrap molasses (, NOT regular molasses. It needs to be blackstrap molasses)

/ ¼ cup plus 2 tablespoons coconut oil (, measured while liquid if you are using cups. Weight will be the same solid or liquid)

0.9 - 1 litre/2 pint/ 1 quart pudding basin (, baking parchment, tin foil, some string and a pair of scissors. )