Ten Minute Figgy Pudding Recipe

Serves

4-6

Ingredients

100ml soya milk
1tsp cider vinegar
100g vegan butter
100g soft dark brown sugar
100g self-raising flour
2tsp ground allspice
1tsp grated nutmeg
2tbsp maple syrup
1 rounded tbsp shop-bought cranberry sauce
1 apple, grated
100g dried figs, roughly chopped
100g raisins
100g sultanas (golden raisins)

To serve

brandy butter, made using dairy-free butter
vegan pouring cream or vegan custard

Method

Pour the soya milk into a jug and stir in the cider vinegar. Allow to curdle for a few minutes to form a buttermilk. Meanwhile, add the butter and sugar to a bowl and whisk until light and fluffy.

Fold in the flour, allspice, nutmeg, maple syrup and cranberry sauce. Pour in the buttermilk mixture and stir to combine.

Fold in the apple, figs, raisins and sultanas until fully coated in the mix.

Pour the mix into a 1.2-litre pudding basin or heatproof bowl and cover the top loosely with baking parchment. Cook in a 900W microwave for 10 minutes, then allow to stand for 10–12 minutes.

Carefully tip out onto a plate. Serve with vegan brandy butter or vegan cream, or ladle over flaming brandy.

Recipe courtesy of Easy Vegan Christmas by Katy Beskow (Quadrille). Photography by Luke Albert.

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