VEGETARIAN PUDDING RECIPES

Steps:

• Weigh out the currants, raisins and sultanas. Weigh and roughly chop dates and prunes; grate the carrot. Put all these ingredients in a bowl with the alcohol and orange juice and leave to macerate for 1hr.

  Put butter, sugar and orange zest into a bowl and, using a wooden spoon or an electric handheld mixer, cream for 5min until pale and fluffy. Gradually beat in eggs, adding a little flour if they start to curdle.

  Sift together flour and mixed spice. Pulse bread in a processor to make crumbs, then pulse nuts in a processor to chop roughly. Use a large metal spoon to fold flour, spice and nuts into the creamed mixture.

  Add the macerated fruit and alcohol to the mixture and stir to combine…. Remember to make a wish! Grease two 1 litre (13/4 pint) pudding basins and line each with a 40.5cm (16in) square piece of muslin.

  Divide the mixture in half and spoon into the lined basins. Flatten the surface of each pudding, gather the muslin up and over the top, then twist and secure with string. (The puddings can sit overnight in a cool place before being cooked.)

Steps:

• Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
• Gently fry the onion and garlic in the oil, until softened.
• Add the mushrooms, and fry until the juice begins to run, then remove from heat.
• Place the soacked textured vegetable protein in a sieve and press out any excess liquid, then add it to the pan together with the rest of the ingredients, and mix well.
• Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
• Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.