Step 1
Grease the 1½ litre pudding basin with a little Pure spread.
Step 2
Mix sugar, rice flour, ground rice, yeast and spices together.
Step 3
Add the orange juice, margarine and apple. Mix together until smooth.
Step 4
Add the dried fruit, grated lemon and orange rind, mix well.
Step 5
Spoon the mixture into the pudding basin and tie on a double greaseproof lid.
Step 6
Steam for 2 hours. Leave to cool and store until required.
Step 7
To reheat, steam for 1 hour.
Step 8
For the orange liqueur sauce, blend some of the soya milk with the rice flour to make a runny paste.
Step 9
Put the remaining soya milk in a saucepan with the orange rind and sugar and heat slowly to infuse the milk for 10 minutes.
Step 10
Stand for 5 minutes then sieve to remove the orange rind.
Step 11
Put the infused milk into a clean saucepan and pour in the rice flour paste.
Step 12
Stir continuously until the mixture begins to thicken.
Step 13
Add Pure spread and the orange liqueur and stir until blended.
Step 14
Serve hot over pudding.
