Diabetic Christmas Pudding - cooking recipe

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

Preparation

Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
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.
Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
Steam for 3 hours, ensuring that the pan does not boil dry.
Serve hot.