Fudgy Vegan Christmas Pudding Brownies

Prepare the pudding and flax egg: Crumble or dice the Christmas pudding into bite-sized chunks and set aside. In a small bowl, whisk the ground flaxseed with 4 tablespoons of water. Let it sit for about 5–10 minutes until it thickens into a gel-like consistency.

Melt the chocolate base: Create a double boiler by setting a heatproof bowl over a small pan of simmering water, ensuring the bottom of the bowl does not touch the water. Combine 150g of the chopped dark chocolate, the dairy-free spread, and the plant milk in the bowl. Stir occasionally until the mixture is completely melted and smooth, then remove from the heat.

Mix the batter: Preheat your oven to 180°C (160°C fan/Gas 4). Lightly oil a 20cm square baking tin and line it with parchment paper. In a large mixing bowl, whisk together the self-raising flour, ground almonds, cocoa powder, both sugars, and salt. Make a well in the center, then pour in the melted chocolate mixture, the flax egg, and the vanilla. Beat until the batter is smooth and thick.

Fold and bake: Gently fold the Christmas pudding pieces and the remaining 50g of chocolate chunks into the batter. Scrape the mixture into the prepared tin and smooth the surface. Bake for 40–50 minutes until a light crust forms on top but the center still has a slight wobble. A skewer inserted into the middle should come out with moist crumbs, not raw batter.