Diabetic Christmas Pudding

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.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 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.