By Melissa Corkhill
17th November 2016
1 large carrot, grated; 120g ready-to-eat dried prunes, pitted, chopped; 120g ready-to-eat dried apricots, chopped; 300g mixed raisins, currants and sultanas; 1 orange, grated zest only; 1 lemon, grated zest only; 100g butter; 3 tbsp/75g honey or sugar; 2 large organic eggs, beaten; 1 tsp baking powder; 75g ground almonds; 100g porridge oats; 1 tbsp ground mixed spice; 200ml dark ale or spiced chai tea
1 Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest and set aside.
2 Melt the butter gently in a pan over a low heat and set aside.
3 In a separate bowl beat together the sweetener and the eggs.
4 Stir in the fruit mix, butter and all the remaining ingredients, cover and leave to soak overnight.
5 Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper (or foil) and secure with string.
6 Steam for 3 - 4 hours, ensuring that the pan does not boil dry.
