Alternative Christmas Pudding Recipe

2 oranges
200 g chopped cooking dates
2 cooking (tart) apples, quartered
3 carrots
175 g plain (all-purpose) flour
175 g fresh wholemeal breadcrumbs
100 g light brown sugar
175 g shredded (chopped) vegetable suet
75 g currants
75 g raisins
2.5 ml ground cinnamon
2.5 ml grated nutmeg
2 eggs, beaten

Butter, for greasing
St Clement's Butter Sauce, to serve

Method:

Finely grate the rind from the oranges. Cut away all the pith and peel and quarter the flesh, discarding any pips. Pass the oranges, dates, apples and carrots through a mincer (grinder) or finely chop in a food processor. Stir in the remaining ingredients until well mixed.

Butter a 1.75 litre pudding basin and line the base with a circle of greased greaseproof (waxed) paper. Spoon in the mixture and cover with a double thickness of foil, twisting and folding under the rim to secure. Steam for 3 hours. Turn out and serve hot with St Clement's Butter Sauce.