Ahead of time, coarsely grate the butter and freeze it – freezing the vegan butter helps it behave a little like suet, which is traditionally used in Christmas puddings.,

Finely chop the dates and stem ginger, finely grate the orange zest, then combine in a large mixing bowl with the dried fruit and rum (or orange juice). If you have time, cover and leave the fruit to marinate in a cool, dark place for 24 hours – this helps develop some epic flavours.,

Rub a 5-litre pudding bowl with 1 teaspoon of vegan butter.,

In a jug, whisk the apple sauce with the milk, then pour it into the mixing bowl. Add the frozen butter, and stir or mix with your hands until combined, then mix in the flour, sugar, breadcrumbs and ground ginger.,

Spoon the mixture into the greased pudding bowl and cover with a double layer of buttered greaseproof paper followed by a single layer of tin foil. Tie a piece of string around the bowl to secure them in place.,

Place the pudding bowl in a large, deep pan on top of a pastry cutter or upturned saucer and pour cold water into the pan until it comes halfway up the side of the bowl. Bring the water to the boil, then cover with a lid and simmer for 4 hours. Don't forget to check the water regularly, making sure that it doesn't boil dry, or the pan will burn and the bowl will crack.,

Carefully lift out the bowl, leave to cool slightly, then remove the foil and paper and turn the pudding out onto a plate ready to serve, or leave to cool and reheat just before you need it. Serve with vegan brandy butter or vegan custard or cream.,

GET AHEAD: Once you've steamed and totally cooled it, replace the greaseproof paper and tin foil with a fresh set and seal it super tightly, so it's airtight. Then store it in a cool, dry place until you're ready to reheat it on Christmas Day. NOTE: A hot steamy kitchen is not ideal!