Vegan Christmas pudding


100 g La Vida Vegan hazelnut spread
250 g tutti frutti
20 g lemonade
50 g sultanas
20 g cranberries
40 g almonds
4 tbsp amaretto
60 self rising flour
140 g breadcrumbs
4 tsp cinnamon
2 tsp baking spices
125 g margarine, room temperature
50 g palm sugar
50 g cane sugar
1 banana, finely crushed
2 egg substitutes
1 lemon, grated
1 lime, rasp and juice
1 jar of cherries, tied off
chocolate, shavings

The instructions

  1. Put the tutti frutti, sukade, sultanas, cranberries, almonds, lemon zest, lime zest, lime juice and amaretto in a bowl and leave to marinate, covered, for a few hours.
  2. In another bowl, mix well the self-rising flour, breadcrumbs, cinnamon, biscuit spices, margarine, palm sugar, cane sugar, banana, La Vida Vegan hazelnut spread and egg substitutes.
  3. Then add the marinated fruit with amaretto and stir again.
  4. Grease a pudding tin with some oil and feel with the mixture.
  5. Cover the pudding mould with baking paper and then with aluminium foil
  6. Place the pudding in a steamer pan, steam oven or over a pan with steam and cook for about 6 hours or until the pudding is done.
  7. Use a skewer to check if the pudding is done by sticking it in, if it comes out clean then the pudding is done.
  8. Let the pudding cool completely.
  9. Serve with warm cherries and garnish with chocolate shavings.