Low-calorie Christmas Pudding
100g each raisins, sultanas and currants 100g dried ready-to-eat apricots, chopped 90 ml brandy juice of 1 orange and 1 lemon 1 teaspoon each finely grated lemon and orange rind 75 g wholemeal flour 75 g fresh wholemeal, breadcrumbs 50g blanched almonds, chopped 1 large carrot, grated 1 eating apple, peeled and coarsely grated 2teaspoons ground mixed spice 2 eggs, beaten Preparation time: 30 minutes, plus overnight soaking of fruit. Cooking time : 5 hours Storing time: 2 weeks Reheating time : 2 hours. Serves 6-8 Put all the dried fruit, brandy, orange and lemon juice and rind in a bowl and mix well. Cover and leave to soak overnight. Add all remaining ingredients and stir until evenly mixed. Spoon the mixture into a greased 1.4 litre basin, pressing it down, and level the surface. Cover, secure and cook the same way as the rich Christmas pudding. Cook for 5 hours, topping up the boiling water when necessary. Let the pudding cool completely. Remove the wrapping and cover with...