1 lb or 450 g raisins
6oz or 175 g or apple sauce
½ pint or 250 ml unsweetened soya milk
1 tsp baking powder
¼ tsp nutmeg (grated)
2 lbs or 900 g carrots (grated)
8oz or 225 g flour
2 tbspcornstarch or corn flour
8 oz or 225 g brown sugar
1 lb or 450 g currants
4 oz or 110 g vegan margarine
¼ tsp mixed spice
Cream together the vegan margarine and sugar.
Add flavouring and spices.
Beat cornstarch or corn flour with 6 tbsp water and add to margarine and sugar.
Add grated carrots and mix thoroughly.
In a separate bowl mix flour with soya milk then add to the mixture.
Pour into a greased tin and bake in a moderate oven for 30 minutes.(350oF, 180oC or gas mark 4)
Turn off the oven and allow pudding to cool in oven.