CHRISTMAS PUDDING IN JULY

METHOD:

• Grease a 2 litre Bundt tin with vegan butter

• Grease a large sheet of baking parchment and place it on top of a large sheet of foil, greased side up.

• Roughly chop a third of the dried figs and set aside.

• Add the remainder of the dried figs to a blender along with the butter, rum, coconut oil, VITUS IRON + C and all spice. Blend until smooth.

• In a large mixing bowl add the chopped dried figs, sultanas, raisins, grated apple, coconut sugar, flour and breadcrumbs and stir together with the blended ingredients.

• Once combined, spoon into the Bundt tin and press it in tightly.

• Cover with the buttered parchment and foil (butter side facing the pudding) and tie a string around it to seal the tin. Trim any excess parchment/foil.

• Lower into a large saucepan on top of scrunched up foil (so that the Bundt tin doesn’t touch the bottom), then fill the saucepan with boiling water until about halfway up the tin.

• Cover and allow to simmer for 1 hour.

• Remove and allow to cool uncovered for several hours. Wait for pudding to completely cool before removing from the tin.

• Serve warm with toppings of your choice.