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This delicious pudding comes from Vegan Feasts by Rose Elliot.

Christmas Plum Pudding

8 oz (225g) currants
4 oz (125g) sultanas
4 oz (125g) raisins
4 oz (125g) mixed candied peel, chopped
1oz (25g) blanched almonds, chopped
4 oz (125g) plain flour
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1 1/2 tsp mixed spice
8 oz (225g) dark brown molasses (dark brown) sugar
4 oz (125g) soft, fresh wholewheat breadcrumbs
8 oz (225g) pure vegetable suet, grated
zest and juice of 1 lemon
1 tbsp black treacle
4 fl oz (100ml) soya milk
4 tbsp rum

1. Grease a 2 pint (1.2 litre) pudding basin (mixing bowl) or 2 x 1 pint (600ml) pudding basins.

2. Put the dried fruit and almonds into a large bowl. Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest & juice, treacle, soya milk and rum. Mix very well to make a soft, dense mixture. Spoon the mixture into the basin or basins. Cover with a double layer of greased foil and tie down well under the rim.

3. Put into a steamer or saucepan on top of a an upturned saucer and pour in enough boiling water to come half-way up the sides of the basin. Steam for 4 hours, topping up the pan with boiling water as necessary. Leave to cool. Remove the foil and cut out a circle of grease proof paper to fit over the top of the pudding, cover tightly with a fresh, doubled piece of foil, then store in a cool, dry place - or pudding will keep (and mature) for several months. To reheat, steam of before for 3 hours before serving.