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.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this rich and flavorful vegan Christmas pudding with a sweet dessert wine such as a late-harvest Riesling or a fortified wine like Port. The wine's sweetness will complement the fruity and spiced flavors of the pudding.