vegan christmas pudding

make

1. Put the mincemeat in a bowl (our recipe for this is here) and add the Sweet Freedom Pumpkin Spice Syrup and LIGHT SYRUP.
2. Add the dry ingredients and mix. 
3. Warm through the butter and coconut oil so its liquid. 
4. Add the wet liquid into the mix and mix thoroughly.  
5. Add the mix to two small pudding basins (make sure well greased) - if you choose to put into one basin increase cook time by 1 hour. 
6. Put a piece of parchment /bread proof paper on the top to cover and cover the top with foil.
7. Tie around the foil to hold in place with string or twine and add a string handle to help lift later.
8. Put the puddings into a pan filling with warm water up to half way.  
9. Put lid on a pan and allow to simmer for 3 hours. 
10. Allow to cool for at least 15 minutes or you can put into a storage container and keep until Christmas Day . 
11. To reheat place on microwave dish for 2-4 mins (depending on power). 
12. Serve with your favourite accompaniment (we are going for Sweet Freedom custard 😍)