Sieve the flour and spices into a bowl and stir in the breadcrumbs and add the sugar.
Rub the butter into this mixture until it resembles a rough breadcrumb texture
Stir in the sultanas, raisins, peel, grated apple and chopped dates.
Lightly whisk together the golden syrup, lemon rind and juice, eggs and brandy. Pour into the fruit mixture and stir well to combine everything together.
Lightly grease 2 x 500ml pudding basins and spoon in the Christmas pudding mixture. Fill to within about 1 cm from the top of the bowls.
Cover each pudding with a disc of greaseproof paper and secure with a double layer of foil, tied in place with string.
Steam each pudding for 2-3 hours, until they have darkened and are firm to the touch. To save time you can cook them in a pressure cooker for about 30 minutes. Leave to cool slightly before turning out.
When completely cool, wrap each pudding in greaseproof paper and store in an airtight tin.
This recipe was downloaded from www.dishbase.com. The permanent address of this recipe is http://www.dishbase.com/recipe/vegetarian-christmas-pudding/