As a kid my all time favourite pudding was the fruit pudding at Christmas. But now I’ve veganized it, so it will continue to be one of my favs, into the future.
Firstly, I used my mum’s faithful be-ro recipe. The obvious veganizations was a sub for the eggs; I used aquafaba for the 2 eggs. You could sub the vegetable suet if you like, but I didn’t. I’m more a fan of Amaretto than brandy, so that was an obvious sub (alcohol helps to keep the fruit pudding from going off – but if you don’t touch alcohol, then sub in plant milk instead). And I’m not a big fan of candied peal, so I subbed in pine nuts (feel free to put the candied peal back in if you like it).
The other thing that’s different to the traditional is that I cooked the pudding in a slow…
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