Recipe by
5 Mins


  • 120ml Crackd The No-Egg Egg
  • 50g Currants
  • 100g Sultanas      
  • 100g Chopped Dates
  • 50g Glace Cherries, halved
  • 50g Dried Apricots, chopped
  • 1 Medium Apple, cored and grated
  • 50g coarsely chopped Almonds
  • 100g Plain Flour
  • 125g White Breadcrumbs
  • 150g Vegan Suet
  • 150g Dark Muscovado Sugar
  • Zest of 1 orange & 1 Lemon
  • 6 Tbsp Brandy or Rum
  • 1 Tsp Baking Powder
  • 1 Tsp Mixed Spice
  • 1 Tsp Cinnamon
  • ½ Tsp Ground Ginger
  • ½ Tsp Nutmeg


1. Soak the dried fruit overnight in the brandy or rum.   

2. Combine the suet, breadcrumbs, flour, sugar, fruit and spices in a bowl and mix.  

3. Add the rest of the ingredients and mix well until fully combined.  

4. Grease well the pudding bowl and fill with the mixture.

5. Cut 2 squares of baking parchment grease well with vegan spread and cover the bowl.

6. Cover the parchment with a square of tinfoil and tie with string.      

7. Place the pudding bowl into a large pan and pour boiling water into the pan until it reaches halfway up the bowl. Cover with a lid.

8. Steam the pudding for 6-8 hours, making sure the pan does not boil dry. Test if the pudding is cooked by inserting a skewer through the middle, if it comes out clean it is cooked, if not steam for a little longer.  

9. Leave to cool, then cover with fresh baking paper and wrap tightly in cling film.  

10. Store in a cool place for at least two weeks before serving.

11. When ready to serve, steam for a further 2 hours.

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