Vegan Steamed Fruit Pudding with Luscious Custard

Method

1. In a large bowl, combine the self-raising flour, baking powder, and grated vegan butter. Rub the mixture between your fingers until it resembles breadcrumbs.
2. Add the sugar, currants, orange zest, and lemon zest. Stir until everything is evenly distributed.
3. Make a well in the center of the dry ingredients and pour in the coconut milk. Mix until a soft dough forms.
4. Grease a pudding basin with vegan butter. Transfer the dough into the basin, cover the top with a piece of greaseproof paper, and then place the lid on. If your basin doesn't have a lid, use aluminum foil.
5. Place a small upturned saucer in the bottom of a large pot. Fold a long strip of greaseproof paper and place it in the pot so it runs along the bottom and up the sides, to help lift the basin later.
6. Set the pudding basin on top of the saucer and the paper strip. Fill the pot about a quarter full with cold water, cover with a lid, and place over low-medium heat.
7. Once the water begins to simmer, cook the pudding for about 1 hour and 30 minutes, or until the sponge is fully cooked through.
8. In a small bowl, whisk together the cornflour, turmeric, and water until smooth. Set aside.
9. In a separate bowl, combine the caster sugar, vanilla extract, coconut milk, and vegan double cream. Whisk to blend, then pour in the cornflour mixture and stir until fully incorporated.
10. Pour the custard mixture into a medium saucepan and place over medium heat. Cook for about 10 minutes, stirring constantly, until the custard thickens and becomes glossy.
11. Remove the custard from the heat. Unmold the pudding, slice, and serve warm with the custard poured over.