Christmas Cake:

• 375g vegan margarine
• 375g brown sugar
• Rind of 1 lemon
• Rind of 1 orange
• Equivalent of 6 egg (egg replacer)
• 2 tablespoons treacle
• 1 teaspoon cinnamon
• 2 teaspoons mixed spice
• 500g currants
• 500g sultanas
• 250g almonds
• 250g mixed peel
• 250g glace cherries
• 2 tablespoons rum or brandy
• 1 teaspoon baking powder
• 375g plain white flour

Cream butter and sugar. Add lemon and orange rind and treacle. Beat well. Gradually beat in egg replacer. Add fruit, nuts, brandy or rum and spices. Mix well. Add flour and stir until fully mixed. Place in a lined, 23cm round tin. Bake at 170 degrees for an hour, then, 130 degrees for 3-3 ½ hours covered with brown paper.

Lois’ Anzacs (thanks to my late motherin-law "Lois Wright" - My Anzacs are just not quite as good though! :

• 2 cups of either quick or full oats
• ½ cup desiccated coconut
• 1 cup plain flour
• ½ cup raw sugar
• ½ cup vegan margarine
• 2 tablespoons golden syrup
• 2 tablespoons boiling water
• 1 teaspoon bicarb soda
• ½ teaspoon powdered ginger to taste (optional)

Mix together oats, coconut, sugar, flour and ginger. Melt margarine and golden syrup together and add to the oats mix. Mix well. Dissolve the bicarb soda in hot water and mix in. Drop spoonfuls on a greased oven tray and press flat with a fork. Bake in a moderate oven, 180 degrees for 15-20 minutes. Allow to cool on the tray.

Self-saucing Chocolate Pudding:

Pudding:

• 1 cup SR flour
• ¾ cup raw sugar
• 2 tablespoons vegan margarine
• ½ cup soy milk
• 2 teaspoons cocoa powder

Sauce:

• 1 cup brown sugar
• 4 teaspoons cocoa powder
• 2 ½ cups boiling water

Mix all pudding ingredients together and stir until smooth. Place this mixture into an oven proof pudding dish. Pour boiling water over brown sugar and cocoa and stir until all dissolved. Pour sauce over the pudding mix and bake in a moderate oven for 45 minutes or until the pudding is cooked through (test with a skewer).