Diabetic Christmas Pudding

Coasty's Note:

This is a good Christmas Pudding, I think it came from the Australian Diabetic Association. It's best made a couple of weeks before eating or even up to a couple of months before and stored in the fridge. Traditionally there is a number of options to finish the pudding before serving: Brandy butter, custard sauce, hard sauce (have posted these recipes separately) On the day reheat by boiling for a further 1 hour or you can slice into serving portions and zap in the microwave for 40 sec in a covered container.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 1 large carrot, grated
• 100 g prunes, pitted, chopped
• 100 g dried apricots, chopped
• 340 g mixed dried fruit
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 85 g dark brown sugar
• 100 g butter
• 2 eggs, beaten
• 55 g fresh whole wheat breadcrumbs
• 110 g whole wheat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 200 ml Guinness stout
• 2 tablespoons black treacle

Directions:

1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
4. Steam for 3 hours, ensuring that the pan does not boil dry.
5. Serve hot.