To make this vegan Christmas pudding you will either need a pudding steamer or a 1 litre pudding basin and a large saucepan with a lid.

First cut out a circle of baking paper to fit the top of your 1 litre pudding basin. Grease the basin and set aside.

Put 350g mixed dried fruit, the zest of an orange, 100g plain flour, 100g fresh wholemeal breadcrumbs , 100g chopped almonds , 80g light brown sugar, ½ tsp nutmeg , 1 tsp ground cinnamon , 1 tsp ground ginger, 2 tbsp brandy, your flax eggs and 6 tbsp dairy free milk into a large mixing bowl and mix well.

Pour the whole lot into a greased 1 litre basin. Press down well and flatten the top. Put your circle of baking paper on top of the mixture.

Cover the basin with two layers of foil and tie up tightly with a piece of string. This is to stop the water from getting in while the pudding is being cooked.

If using a pudding steamer follow its instructions.

Fill a large saucepan to about one third full with water. Bring to the boil.

Carefully lower your basin into the water. If the water comes up to your foil you’ll need to carefully remove some.

Reduce the heat to a simmer and cover the whole lot with a lid. Steam for three hours.

Check occasionally to make sure that the water hasn’t boiled away and if it has top up.

After three hours use oven gloves to carefully remove from the saucepan. Allow to cool for ten minutes, then place a serving plate on top of the bowl, turn it upside down and remove the pudding.

If your vegan Christmas pudding is stuck carefully run a knife around the edge of the pudding, then invert again and give the basin a tap. It should slide out easily now. Serve with vegan cream or custard.