Low Fat Christmas pudding

Ingredients:

• 75g (3 oz.) currants
• 75g (3 oz.) sultanas
• 115g (4 oz.) raisins
• 75g (3 oz.) cherries
• 75g (3 oz.) plain flour
• 1 teaspoon mixed spice
• ½ teaspoon ground cinnamon
• 50g (2 oz.) fresh breadcrumbs
• 50g (2 oz.) brown sugar
• 2 teaspoons gravy browning
• 4 tablespoons brandy, rum or beer
• Grated zest of ½ lemon and orange
• 115g (4 oz.) grated apple
• 115g (4 oz.) grated carrot
• 1 tablespoon of lemon juice
• 2 eggs, beaten
• 4 tablespoons of skimmed milk
• 2 tablespoons molasses
• 1. Combine all the dry pudding ingredients together in one bowl and al the wet ingredients in a separate bowl.
  2. Add the wet ingredients to the dry ones and mix together well. Continue mixing until all the ingredients are well combined.
  3. Pour the pudding mixture into a 1 litre (2lb) pudding basin or a heatproof glass bowl, cover with aluminium foil and tie in place.
  4. Place the basin in a steamer and cook, covered, for 3 hours, topping up the water if necessary. Do not allow it to boil dry.

  [To reheat on Christmas Day, you can steam the pudding for 1-2 hours or microwave for 10 minutes. When cooked, carefully run a knife around the edge of the basin and then turn out onto a serving plate. Drizzle 4 tablespoons of brandy or rum over the top. If wished, you can set it alight and serve it flaming.]