2tbspsground flaxseed (linseed)mixed with 6 tbsps water, leave to stand 5 mins
500gmixed dried fruit and peela luxury one if you can
60gself raising floursieved
225gsoft brown sugar
110gshredded vegetable suetavailable in most supermarkets
25gchopped or ground almonds
1cooking applecored and chopped into very small pieces
1tspground mixed spice
vegan spreadfor greasing the basin
First mix the flaxseed with the water and leave to one side to thicken.
In a large mixing bowl mix together the flour, suet, breadcrumbs, almonds, sugar and spices.
Add the lemon and orange zest and the apple, stir to mix everything together.
Stir in the flaxseed mixture, then the rum and stout. The mixture should be fairly wet at this stage.
Cover with a clean cloth and leave to stand overnight to let the flavours develop.
Next day grease a 2 pint (1.2 litre) pudding basin with a little vegan spread, then fill with the pudding mixture and smooth down.
Place in a metal steamer and cook for 8 hours (time it carefully), checking the water every 40-45mins and topping up when needed so it doesn't boil dry.
Once the 8 hours is up, leave the pudding to cool down, then wrap tightly in foil and place in a cool, dark, dry cupboard until Christmas day!
On the day
To reheat the pudding on Christmas day, unwrap from the foil and place in a steam over gently simmering water when you sit down for your dinner, the pudding should be warmed through by the time you are finished the first course (approx 45 mins - 1hour).
Server with brandy or rum and vegan cream and ice cream. Happy Christmas!