Diabetic Christmas Pudding

• 1 large carrot, grated
• 100 g prunes, pitted, chopped
• 100 g dried apricots, chopped
• 340 g mixed dried fruit
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 85 g dark brown sugar
• 100 g butter
• 2 eggs, beaten
• 55 g fresh whole wheat breadcrumbs
• 110 g whole wheat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 200 ml Guinness stout
• 2 tablespoons black treacle

1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
4. Steam for 3 hours, ensuring that the pan does not boil dry.
5. Serve hot.

carrot, prunes, orange zest, lemon zest, brown sugar, butter, eggs, whole wheat breadcrumbs, whole wheat flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, stout, black treacle

Taken from www.food.com/recipe/diabetic-christmas-pudding-327582 (may not work)