Vegan Tofu Christmas Pudding

The day before…

1. Place all of the dried fruits, flaked almonds, orange and lemon zest into a bowl. Pour over the orange and lemon juice and mix well. Cover with cling film and leave to soak overnight.

The next day…

1. Place all of the remaining ingredients and pre-soaked fruit into a bowl and mix well to evenly combine. 

2. Place a small disk of non-stick baking paper into the base of a 1 ½ pint pudding basin and fill with the prepared mixture. Smooth to level the top.

3. Place another larger disk of non-stick baking paper on top of the mix to cover. Cover the top of the basin with foil and seal tightly. 

4. Place the pudding basin on a strip of foil long enough to make a handle (this will help you lift the pudding from the saucepan once steamed). Place the pudding in a deep sided saucepan. Fill with boiling water to half-way up the sides of the pudding basin. Place a lid on the pan, bring to a boil then reduce to a gentle simmer. Simmer for 5 hours, covered topping up with boiling water if required.

5. After 5 hours steaming remove the pudding from the pan using the foil handle and allow to cool completely. Wrap in foil and leave in a cool dark place to mature for at least one month!