The night before you want to make this, put the currants and the gin in a bowl and leave to soak.

The next day, put all the dry ingredients in a bowl, including the currants and any leftover gin.

Add the softened coconut oil, mix.

Then add a splash of almond milk at a time, until it all comes together in a sticky, but firm dough.

Roll into a sausage and gently wrap in greased parchment paper, or put into a well greased pudding bowl and cover with greased parchment.

Put into a steamer with the lid on for 45-60 minutes.

Remove carefully from the steamer, and let it cool a little before slicing.

Serve with lots of custard (I hear the Oatly custard is perfect for this!)