Martin Shaw's Christmas Pudding

Vegan

A lovely old-school Christmas pud, courtesy of actor Martin Shaw! Make this in November, cover in foil and store in a cool place until Christmas.

Serves:

4-8

Time:

20-30 minutes preparation + 6 hours boiling (less if pressure-cooked)

No sesame

Ingredients:

450g/1lb plain flour - white or half and half fine wholemeal with white
450g/1lb currants or sultanas
450g/1lb brown sugar
450g/1lb potato, cooked, mashed and cooled
450g/1lb carrots, peeled and grated
225g/8oz apples, peeled, cored and chopped
110g/(4oz raisins
110g/4oz nuts, chopped - hazel, almond or a mixture of your favourites
1 tsp grated nutmeg
1 tsp mixed spice
450g/1lb vegetable margarine, melted (eg Pure, Suma or Biona)
Pinch of salt

Optional:
1-2 tbsp brandy to spoon on pudding then set fire to it!

Plus serving suggestions - see recipe

Method:

1. Thoroughly mix all of the ingredients together in a very large mixing bowl. Put the mixture into a large greased pudding basin (approx. 4 pint or larger) – it should come two thirds of the way up the height of the basin.

2. Cover the bowl with greaseproof paper and tie with string, put some foil on top and tie that with string too to ensure no water gets in. Place in a very large saucepan of water (water should come up to two thirds of basin), cover and boil for six hours.

3. To ensure the water level doesn’t drop too much keep topping up with boiling water at least once an hour. If you want to pressure cook the pudding, check the manufacturer’s instructions beforehand.

4. To serve: three posibilities: dairy-free cream such as Plamil or Oatly; vegan ice cream such as Swedish Glace or Booja Booja. Vegan custard is the third favourite - buy it in tubs (Alpro/Provamel) or use custard powder and sugar plus a bit less soya milk than suggested on the packet instructions. Alternatively, do what one of my colleagues suggested - have all three!!

Variation: it can be split into several smaller pudding basins. If you make it in advance, re-boil for 2 hours - or better still, microwave for a minute or two only (the sugar and dried fruit gives it a tendency to burn quickly so it doesn't need long). It also tastes wonderful eaten cold.