In a large bowl add the flour, baking powder and vegan butter. Using the tips of your fingers rub together until it resembles breadcrumbs.
2. Step
Next add the sugar, currants, zest of an orange and lemon. Stir until fully combined.
3. Step
Make a well in the centre of the dry ingredients and add the coconut milk. Stir until a wet dough forms.
4. Step
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.
5. Step
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)
6. Step
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.
7. Step
Once the water comes to a simmer cook the pudding for around 1 hour 30 minutes or until the sponge is cooked through.
8. Step
To a small bowl add the cornflour, turmeric & water. Stir until combined and set aside.
9. Step
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.
10. Step
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.
