Christmas Pudding

A moist pudding with no added sugar which still tastes rich and delicious.

100g/3½oz plain wholemeal flour

¼ teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground mixed spice

100g/3½oz polyunsaturated margarine

2 medium eggs, beaten

grated rind and juice of 1 lemon

2tablespoons brandy

1 small eating apple, cored and finely grated

2 large carrots, finely grated

100g/3½oz wholemeal breadcrumbs

50g/1¾oz chopped mixed nuts

50g/1¾oz glacé cherries, rinsed, dried and chopped

175g/6oz currants

175g/6oz sultanas

225g/8oz raisins

In a large bowl, sift together the flour, salt and spices, tipping any bran remaining in the sieve back into the bowl.  Stir in all the remaining ingredients and mix well until thoroughly combined.  Spoon into two 900ml(1½-pint) lightly greased pudding basins.  Cover with a double thickness of lightly greased greaseproof paper with a pleat in, then with a layer of pleated foil.  Secure with string.  Steam the puddings in a large steamer over a pan of gently simmering water for 4½ hours.  Leave to cool, then cover with fresh greaseproof paper and foil.  Store in a cool, dry place for up to two weeks.  To reheat, steam for 1½-2 hours. 

Each pudding serves 10

Not suitable for freezing

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