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.