3 apples, sliced thinly 2 oz dried apricots, cut into quarters 1 tbsp sugar 4 tbsp water
For the topping
3 oz vegan margarine 6 oz flour 3 oz sugar
Method
Put the apples and apricots into an ovenproof dish. Sprinkle with the sugar and water.
Make the crumble by rubbing the margarine into the flour and then mixing in the sugar.
Pile the crumble on top of the apple and apricot mixture.
Bake in a moderately hot oven for 45 minutes to an hour.
Serve hot with vegan ice-cream.
CHRISTMAS PUDDING
Ingredients
8oz veg suet 1 heaped tsp mixed spice ½ tsp ground nutmeg ½ tsp cinnamon 4oz flour 1lb light muscavado sugar 8oz bread crumbs 8oz sultanas 4oz raisins 4oz cherries, chopped 2oz flaked almonds 2oz mixed peel zest of 1 lemon zest of 1 orange 1 apple, grated 2oz soya flour blended with 10 tbs water 10 fl oz stout (e.g. Samuel Smith's Imperial Stout) with 2 tbs malt extract 4 tbs brandy
Method
Mix all the dry ingredients in a large bowl. In a different bowl blend all liquids and the soya flour mixture, pour over the dry ingredients. Stir all together very thoroughly. If after you have done this the mixture seems a bit dry add some more stout until you get it to a dropping consistency. Cover and leave overnight.
Next day, grease the pudding basins, fill to the top with mixture and cover securely. Steam for 8 hours.
When ready to eat steam for 2 hours and serve.
RASPBERRY AND BANANA PIE
Ingredients
4 oz vegan margarine 8 oz flour 1 lb raspberries 3 bananas, sliced sugar
Method
Make a pastry by the margarine into the flour, and adding enough cold water to bind it together. Roll the pastry out and make a lid for the pie using your pie dish as a template. Line the dish with the remaining pastry.
Put the raspberries and bananas into the pie dish, adding sugar to taste. Put the pastry lid on, brush it with water and sprinkle brown sugar over. Bake in a moderately hot oven for around 30 minutes, until golden brown.