Christmas Pudding with Orange Liqueur Sauce

50 g DARK BROWN MUSCOVADO SUGAR

50 g RICE FLOUR

150 g GROUND RICE

6 g SACHET EASY BLEND YEAST

½ tsp MIXED SPICE

½ tsp GROUND CINNAMON

½ tsp GROUND NUTMEG

300 ml ORANGE JUICE

2 tbsp ORANGE LIQUEUR

1 SMALL APPLE (PEELED AND GRATED)

375 g DRIED MIXED FRUIT (CURRANTS, SULTANAS, DATES, APRICOTS ETC)

1 GRATED RIND OF 1 LEMON

1 GRATED RIND OF 1 ORANGE

ORANGE LIQUEUR SAUCE:

5 tbsp CORN FLOUR OR RICE FLOUR

600 ml SOYA OR RICE MILK

1 PEELED RIND OF AN ORANGE

3 tbsp SUGAR OR MAPLE SYRUP

5 tbsp ORANGE LIQUEUR

Grease the 1½ litre pudding basin with a little Pure spread.

Mix sugar, rice flour, ground rice, yeast and spices together.

Add the orange juice, margarine and apple. Mix together until smooth.

Add the dried fruit, grated lemon and orange rind, mix well.

Spoon the mixture into the pudding basin and tie on a double greaseproof lid.

Steam for 2 hours. Leave to cool and store until required.

To reheat, steam for 1 hour.

For the orange liqueur sauce, blend some of the soya milk with the rice flour to make a runny paste.

Put the remaining soya milk in a saucepan with the orange rind and sugar and heat slowly to infuse the milk for 10 minutes.

Stand for 5 minutes then sieve to remove the orange rind.

Put the infused milk into a clean saucepan and pour in the rice flour paste.

Stir continuously until the mixture begins to thicken.

Add Pure spread and the orange liqueur and stir until blended.

Serve hot over pudding.