- 75g currant
- 75g sultanas
- 75g raisins
- 4 tbsp brandy, rum or beer
- 75g glace cherries, halved
- 75g rice flour
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 50g fresh breadcrumbs
- 50g muscovado or caster sugar
- 2 tsp gravy browning
- zest of 1/2 lemon
- zest of 1/2 orange
- 100g grated apple
- 100g grated carrot
- 1 tbsp lemon juice
- 2 tbsp ground flaxseed meal mixed with 6 tbsp water
- 4 tbsp rice milk
- 2 tbsp molasses or black treacle
- Soak the dried fruit in the rum, brandy or beer and leave overnight
- When ready to make the pudding, shake the cherries gently in the flour and then add the spices, breadcrumbs, sugar and gravy browning.
![20141123_151640[1]](https://7yearstodiagnosis.files.wordpress.com/2014/12/20141123_1516401.jpg?w=300&h=225)
- Mix in the lemon and orange zest, grated apple and carrot and the lemon juice.
- Add the soaked fruit.
![20141123_152341[1]](https://7yearstodiagnosis.files.wordpress.com/2014/12/20141123_1523411.jpg?w=300&h=225)
- Beat the flaxseed meal with the milk and syrup and then slowly add to the mixture, stirring well. Mix this with the rest of the ingredients and stir thoroughly.
![20141123_154214[1]](https://7yearstodiagnosis.files.wordpress.com/2014/12/20141123_1542141.jpg?w=225&h=300)
- Place in a 2 pint ovenproof basin.
- If steaming, cover the basin with foil or a pudding cloth and then steam gently for 3 hours.
- After cooking, allow to cool and then wrap it in foil and leave in a cool, dry place until Christmas.
- To serve, pierce the pudding in several places, pour on some more rum or brandy and steam for 1-2 hours.
![20141123_151640[1]](https://7yearstodiagnosis.files.wordpress.com/2014/12/20141123_1516401.jpg)
![20141123_152341[1]](https://7yearstodiagnosis.files.wordpress.com/2014/12/20141123_1523411.jpg)
![20141123_154214[1]](https://7yearstodiagnosis.files.wordpress.com/2014/12/20141123_1542141.jpg)
7 years to diagnosis 
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