Ingredients
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
- 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.
- 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.
- Then add the marinated fruit with amaretto and stir again.
- Grease a pudding tin with some oil and feel with the mixture.
- Cover the pudding mould with baking paper and then with aluminium foil
- 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.
- Use a skewer to check if the pudding is done by sticking it in, if it comes out clean then the pudding is done.
- Let the pudding cool completely.
- Serve with warm cherries and garnish with chocolate shavings.
