500g almond milk

130g sago (*soak overnight in milk)

1 lemon, zest only, finely grated

1 orange, zest only, finely grated

160g fresh dates, pitted

50g honey

80g coconut oil, softened

4 free range eggs

60g almond flour

1 ½ tsp cinnamon, ground

½-1 tsp nutmeg, ground

¼-½ tsp cloves, ground

1 tsp bicarbonate of soda

1 tsp baking powder

60g psyllium husks

200g sultanas

100g currants

50g dried apricots

50g dried cranberries

80g dried cherries, soaked

Soak sago overnight in almond milk. If you prefer your cherries plump soak them, or as it is Christmas you may choose to follow the 90/10 rule and go ahead and get nice “CLEAN” glace ones.

Place orange zest, lemon zest, dates, honey, coconut oil and eggs, into a food processor and blend on medium high speed until creamy and the dates are liquefied. (Theromomix 20-30 sec/speed 7)

Place almond flour, spices, soda, baking powder, spices and psyllium in mixing bowl and mix through on a medium speed. (Thermomix 10 secs/ speed 5).

Add sultanas, currants, apricots, cranberries, cherries combine with a spatula. You may squeeze all that in your food processor bowl or you may need to pop it all in a mixing bowl. (Thermomix 10 – 15 secs/reverse/ speed 2.) Make sure that all ingredients are gently fully incorporated.

Place in lightly greased 1L pudding tin, with a lined base to ensure a smooth finish when inverted. Secure pudding lid and steam for 2 hours in a sealed large put, using an egg ring to stop the pudding basin from touching pot base. I actually steam mine in my steam oven – 2 hours 100C. To serve invert slightly cooled pudding on a plate and serve with RAW Crème Anglaise.