Ingredients:
125g dairy-free margarine, plus
extra for greasing the bowl and paper
375g dried figs
75ml red grape juice, or cranberry juice, or
non-alcoholic wine.
350g mixed sultanas and raisins
1 large eating apple, peeled, cored and grated
85g light brown soft sugar
85g dark brown soft sugar
100g breadcrumbs
100g self-raising flour
½ tbsp allspice
Method:
-
Grease 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.
-
Roughly chop 125g of the figs and
set aside.
-
Put the remaining figs, the
dairy-free margarine and the rum into a large food
processor and whizz until smooth-ish, then scrape
into a large mixing bowl.
-
Tip in the chopped figs,
sultanas, raisins, grated apple, sugars,
breadcrumbs, flour and allspice.
-
Stir everything together, then
spoon into your pudding basin.
-
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 (so the pud doesn’t touch 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
hrs, topping up the water as needed.
-
Remove and leave to cool. Will
keep in a cool, dry cupboard for up to a year.
