Method (gingerbread pudding)

1. Grease a 1 litre pudding basin with dairy-free butter and place a circle of grease-proof paper to the bottom of the basin, this will prevent the top of the pudding sticking to the dish.
2. In a small bowl, whisk together the 40ml of dairy-free milk and apple cider vinegar. Set aside for 5-10 minutes to thicken, this creates a vegan buttermilk. 
3. In a saucepan, add in the butter, sugars and black treacle. Heat on low until melted and fully combined.
4. Remove from the heat and add in the 150ml of dairy-free milk, flour, bread crumbs, ground spices, cornflour, bicarbonate of soda along with the buttermilk. Mix well to combine until no dry mixture is visible, DON’T over-mix! 
5. Pour the batter into the greased and lined dish. Spread the top level with the back of a spoon. Cover the top of the batter with a round of grease proof paper, then cover the entire dish with some tin foil. You want to make sure this is tight around the dish so that no moisture can seep into the pudding. 
6. Heat your AEG combination oven to the Steam setting, this will be set at 90°C. The steam is crucial to creating a moist pudding. You can also steam the pudding in a large pan on the hob with a lid, refer to my christmas pudding for steaming details).
7. Place into the middle of the oven and steam for 2 / 3 hours. Check after an hour just to make sure the pudding is steaming well.  It may need a-little longer in the oven so just keep an eye on it. I like to test the done-ness of the pudding by inserting a tooth pick down the middle of the pudding. If it comes out clean, its ready, if its very liquid-y.. it needs more time. 
8. When the pudding is ready, allow it to sit at room temperature for 10 minutes. Run a knife around the edge of the pudding to loosen then flip it onto a serving plate / stand. It should just drop out of the basin / dish.
9. Serve immediately or with some delicious caramel sauce.

Method (caramel sauce)

1. Place the sugar into a medium / large saucepan. Place the pan on the AEG extractor hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.
2. When all of the sugar has melted and is a golden / amber colour, add in the butter. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but thats fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!
3. Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.
4. Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will will turn into a toffee consistency.
5. Drizzle the caramel over the top of the pudding, along with a light dusting of icing sugar. You can even go all out and decorate the pudding with some homemade / store bought gingerbread men biscuits.
6. Serve and enjoy!!