This vegan Christmas pudding is rich, fruity and delicious...and not an animal product in sight. You can even set it on fire to enjoy some classic Christmas dinner theatre.
Mix the chia seeds with 45ml (1.5 fl oz) of water in a small bowl. Pop in the fridge.
Put the mixed fruit, brandy, lemon zest and juice, orange zest and 1 tbsp of juice (reserving the rest) into a bowl.
Place in the microwave and zap on full power for 7-10 minutes until the liquid has been absorbed by the fruit and it looks sticky, almost like mincemeat. Allow to cool.
Once cooled, add the remaining orange juice, grated pear, soaked chia seeds, black treacle and sugar. Mix well.
Add the flour, suet, breadcrumbs, flaked almonds, mixed spice, nutmeg, cinnamon and baking powder.
Fold together to give a wet batter.
Transfer the mixture into a pudding basin.
Fit the pudding basin lid and chill in the refrigerator for at least one hour - or overnight if you have time. The mixture will firm up a little once chilled.
Place the pudding basin - lid still on - in a saucepan and add boiling water one third of the way up the pudding basin.
Place the lid on the saucepan and gently simmer for 3 hours. Check the water level occasionally and top it up if it looks like it might boil dry.
Carefully remove the pudding from the saucepan, remove the basin lid and leave to cool with the lid off. Once cold, place the lid back on the basin and store the pudding in the refrigerator. It will keep for a week.
On Christmas Day, steam the pudding the same way for an hour.
This vegan Christmas pudding is lovely served with lightly sweetened coconut cream or a scoop or vegan vanilla ice cream.