High Protein Vegan is out now.

4 tablespoons golden syrup

2 cooking apples, about 500 g (1 lb) in total, peeled and cored, 1 thickly sliced, 1 coarsely grated

125 g (4 oz) unsalted vegan butter, softened, plus extra for greasing

100 g (3½ oz) caster sugar

90 g (3¼ oz) liquid vegan egg replacement

200 g (7 oz) self-raising flour

Finely grated zest of 1 orange and 3 tablespoons of the juice

Grease a 1.2 litre (2 pint) pudding basin lightly and line the base with a small circle of nonstick baking paper. Spoon the golden syrup into the prepared basin, then arrange the sliced apple in an even layer on top.

Put the vegan butter, sugar, egg replacement and flour in a bowl and beat with a hand-held electric whisk for about 1 minute until pale and creamy. Stir in the grated apple and orange zest and juice.

Spoon the pudding mixture into the basin and level the surface. Cover with a piece of pleated nonstick baking paper and foil. Tie in place under the rim with string, adding a string handle.

Lower the basin into the top of a steamer set over a saucepan of simmering water, or into a large saucepan and then half-fill the pan with boiling water. Cover with a tight-fitting lid and steam gently for 2 hours until the pudding is well risen and a knife comes out clean when inserted into the centre, topping up the water as necessary. Leave to stand for 10 minutes.

Remove the foil and paper, loosen the edge of the pudding with a round-bladed knife and invert on to a serving plate with a rim. Serve immediately.