Ingredients

• 1½ cups dried mixed fruit
• ½ cup slivered almonds
• 2 oranges (grated zest)
• 1 lemon (grated zest)
• ¼ cup dried cranberries (chopped)
• ¼ cup dried dates (chopped)
• ⅓ cup brandy
• 1 apple (peeled and grated)
• ⅓ cup coconut oil (melted)
• 4 tbsp molasses
• 3 tbsp aquafaba
• 2 tbsp almond milk
• ¼ cup brown sugar
• 1⅓ cup gluten free flour
• 1⅓ cup almond flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground ginger
• 1 tsp mixed spice or pumpkin pie spice
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg

Directions

• 1. In a large mixing bowl add the orange and lemon zest, almonds, dried fruit, chopped cranberries, and dates.
• 2. Pour in the brandy, mix well and cover. Leave for 24 hours to absorb the brandy, stir every now and then to ensure the fruit is equally coated.
• 3. After the fruit has sat for 24 hours stir through the grated apple.
• 4. In a separate large mixing bowl whisk the melted coconut oil, molasses, aquafaba, and almond milk.
• 5. Add to that the remaining ingredients along with the soaked fruit and any juices from the bowl.
• 6. Mix until well combined.
• 7. Grease a pudding tin and cut a small circle of parchment paper to place on the base of the tin to stop the top of the pudding from sticking.
• 8. Add the pudding mixture to the prepared tin and seal it with the lid. If the tin doesn’t have a lid cut a circle of parchment paper to cover the pudding and place it on top along with 2 sheets of foil, secure the foil with some baking twine.
• 9. Place the pudding tin into a large pot, resting on a small trivet or plate to lift it off the base of the pot.
• 10. Add enough boiling water to the pot to come halfway up the tin.
• 11. Place a lid on the pot and steam for 4 ½ hours, ensuring the water gently simmers.
• 12. Top the pot up over the time with extra water when needed.
• 13. After the 4½ hours carefully remove the lid from the pot and remove the pudding. Allow it to cool slightly before removing the lid/foil.
• 14. Allow the pudding to come to room temperature before placing a plate on the top and flipping the pudding out.
• 15. Serve either cold or hot with vegan custard, whipped coconut cream or vegan ice-cream.

Nutrition