Christmas Pudding (suitable for Diabetics)

This no-sugar, diabetic-friendly Christmas pudding will be enjoyed by everyone; the carrots and apples keep it moist and the cinnamon and mixed spice warm it nicely.
Ingredients:
125g plain flour , fresh white breadcrumbs, shredded vegetable suet, currants
150g raisins
1tbsp low calorie sweetener (or brown sugar)
t tbsp each ground cinnamon and mixed spice
1and half tsp baking powder
4 large eggs, beaten
Finely grated zest of 1 large lemon and 1 large orange
2 carrots, trimmed, and finely chopped
2 dessert apples, peeled, cored and cut into small chunks.
Method:
1.   Lightly butter a 1.4-litre pudding basin and line the base with a circle of baking paper.
2.   Put some glace cherries and slices of fresh orange around the base and side of bowl
3.   Mix together the dry ingredients, then stir in the other ingredients until well combined.
      Spoon the mixture into the basin, over the glace and fresh fruit, and cover it all with a circle of buttered
      baking paper. Fold a pleat into a piece of foil and arrange over the pudding.
       Secure with string.
4.    Carefully place the pudding in a pan of boiling water, making sure the water comes a third of the way
       up the side of the basin.. Cover, reduce the heat to a simmer and steam gently for 5 hours.Keep
       the saucepan topped up with water from a kettle.
5.    Turn out the pudding and serve flamed with brandy and topped with holly.
6.    This amount of mixtures makes either one very big pudding, or in fact, I make three smaller ones which
        I steam for three hours apiece.

NB:   This is Not a traditional, dark Christmas pudding, It is low sugar and low fat. But the flavour is all.