Turn on the oven and preheat the to 170°C/gas mark 3

Lightly grease either pudding basins or oven-proof ramekins (4 x 175ml).
Evenly spoon the marmalade  into the bottom of each ramekin, then put to the side.

​Place the treacle, syrup, sugar, margarine and oat milk in a saucepan.

Warm gently on low heat continuously stirring, until it is melted together.

Remove from the heat and set aside to cool for 10 minutes.​

Sift the flour and ground ginger into a bowl 

Gradually stir the melted ingredients into a well into the middle, including the stem ginger and dried fruit and mix together.

Divide the mixture between each of the ramekins. Pop them on a baking tray into the oven and bake for 30-35 minutes until risen and firm to the touch.

Let the puddings stand for 10 minutes, then loosen around the edges with a knife and turn out onto a serving plate.

Serve hot with vegan custard or dairy-free cream and always nice to add fresh orange slices.