rease a 2-litre pudding bowl with dairy-free margarine.

Line the base with a circle of baking parchment.

Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up.

Fold a pleat in the middle of each sheet.

Mixing Instructions:

Roughly chop 125g of the figs and set aside.

Put the remaining figs, dairy-free margarine, and rum into a large food processor.

Process until smooth-ish.

Scrape into a large mixing bowl.

Add chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour, and allspice.

Stir everything together, then spoon into your pudding basin.

Cooking Instructions:

Cover with the buttered paper-foil sheet, tie with string, and trim.

Lower into a large saucepan with upturned saucers or scrunched-up bits of foil in the bottom.

Fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl.

Cover with a lid and simmer for 3 hours, topping up the water as needed.

Remove and leave to cool.

The pudding will keep in a cool, dry cupboard for up to a year.