Christmas pudding
  • 200g dried mixed fruit
  • 500g soft prunes
  • 150ml dark rum
  • finely grated zest and juice of 1 unwaxed lemon
  • 100ml apple juice
  • 75g vegetarian suet
  • 75g dark brown sugar
  • 75g plain flour
  • 2 tsp mixed spice
  • 2 tsp ground cinnamon
  • 50g white breadcrumbs
  • 50g mixed nuts, roughly chopped
  • 1 large egg
  1. Stir the rum into the dried fruit and half the prunes. Leave overnight.
  2. Grease a 1.2 litre pudding basin and line the base with a disc of greaseproof.
  3. Whiz remaining prunes to a chunky paste in a food processor with the lemon and apple juice.
  4. Mix with the rest of the ingredients in a large bowl.
  5. Put mix in the pudding basin, cover with a greaseproof disc topped with foil, pleated in the centre and tied with string.
  6. Sit on an upturned saucer in a deep pan, add hot water halfway up the side of the bowl.
  7. Bring to a boil, cover and simmer for 4½ hours, topping up with water if needed.
  8. Serve.
Recipe by appetite magazine at