Banana and Oreo steamed pudding (vegan)

This is like eating a cuddle. It is not good for you.

You will need a 1.2 litre pudding basin, a trivet, kitchen foil, greaseproof paper, a deep saucepan, and kitchen string (i.e. not synthetic, which melts)

INGREDIENTS:

1 packet of oreos
3 tbsps golden syrup (substitute agave if you're feeling healthier, but what's the point, in this context?)
2-3 ripe bananas (depending on size)
175g self-raising flour
175g vegan margarine, plus extra for greasing basin (e.g. Pure)
150g dark muscovado sugar (or alternative unrefined sugar)
1.5 tsps baking powder
3 tbsps No Egg (or alternative egg replacer)
3 tbsps water


INSTRUCTIONS:

  1. Grease the basin well with margarine
  2. Put three tbsps golden syrup into the bottom of the basin
  3. Wrap the oreos in a tea towel and bash them with a rolling pin until they are mostly crushed
  4. Mix the crushed oreos, flour, margarine, bananas, sugar, baking powder, No Egg and water - either in a mixer with paddle attachment, or with a wooden spoon. Make sure it's all well mixed, with no lumps (apart from the odd piece of oreo)
  5. Pour the mixture into the basin (on top of the golden syrup), and smooth it out with the back of a wet spoon
  6. Cut out a piece of kitchen foil and a piece of greaseproof paper, making sure both are easily large enough to cover the top of the basin
  7. Follow these instructions to cover and tie the basin - do it properly, or you will have a soggy pudding
  8. Place the trivet in the bottom of a deep saucepan and boil the kettle
  9. Pour enough boiling water into the saucepan so that it will come about halfway up the basin but not touch the foil/greaseproof paper
  10. When the water in the pan is boiling, carefully lower the basin onto the trivet (using the string handle you created in step
  11. Cover the pan immediately and steam - do not remove the lid for the first thirty minutes
  12. Steam for about two hours - do not let the pan boil dry as the pudding will burn and the basin may crack
  13. Pudding is ready when the top feels springy to the touch
  14. Turn the pudding out onto a plate
  15. Optional - pour more syrup over the top before serving

Best served with custard - Birds Eye is vegan if you make it with non-dairy milk