It's not only yummy, but low in fat too!! Woo!!

This should serve 10 but ha!! might serve 6!

Ingredients

• 75g (3oz) currants                                             
• 75g (3oz) sultanas
• 115g (4oz) raisins
• 75g (3oz) glace cherries
• 75g (3oz) plain or self raising flour
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 50g (2oz) fresh breadcrumbs
• 50g (2oz) brown sugar
• 2 tsps gravy browning
• grated zest of 1/2 lemon
• grated zest of 1/2 orange
• 115g (4oz) grated apple
• 115g (4oz) grated carrot
• 4 tbsps brandy, rum or beer
• 1 tbsp lemon juice
• 2 eggs beaten
• 4 tbsps skimmed milk
• 2 tbsps molasses or cane sugar syrup
• extra 4 tbsps rum or brandy for reheating

Method

1. Combine all dry ingredients and all wet ingredients into 2 separate bowls.  Mix together and add the beaten egg.
2. Mix until all the ingredients are combined
3. Pour the mixture into a 1.2 litre (2 pint) pudding basin or glass bowl and cover with aluminium foil.
4. Place in a steamer and cook, covered for 3 hours, do not let boil dry!
5. After cooking, allow pudding to cool and wrap in foil, leave in a cool place until required.
6. To reheat pudding, steam for 1-2 hours or microwave for 10 minutes

Thanks to Rosemary Conley for this great recipe... tried it last year and was great.  Am making this years one at the mo.... Is best to make this pudding a couple of weeks in advance to bring out the flavours!  Enjoy!

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