Step 1

In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.

Step 2

Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.

Step 3

Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.

Step 4

Place the dough into a greased pudding basin. Place greaseproof paper over the top of the dough and cover with a lid. If your basin doesn’t have a lid simply use tin foil.

Step 5

Take a large pot and place a small up-turned saucer into the bottom. Next take a large piece of greaseproof paper and fold into a long strip and place it into the pot. (You want it to be long enough so it sits along the bottom and up the sides of the basin)

Step 6

Place the basin on top of the saucer and grease proof paper. Fill the pot ¼ full of cold water, cover with a lid and place over a low-medium heat.

Step 7

Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.

Step 8

To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.

Step 9

Next add the caster sugar, vanilla extract, coconut milk & vegan double cream. Whisk until combined and then pour in your cornflour mix. Stir until fully combined.

Step 10

Place a medium sized pan over a medium heat and your custard mix. Cook for 10 minutes (or until it has thickened and glossy) continuously stirring.

Step 11

Once cooked, remove from heat and enjoy!