75 g/3 oz of whole-wheat flour
1 teaspoon of mixed spice
1 teaspoon of ground cinnamon
½ teaspoon of grated nutmeg - finely grated
zest & juice of 1 lemon
50 g/2 oz of creamed coconut - grated
75 g/3 oz of whole-wheat breadcrumbs
50 g/2 oz of muscavado sugar
100g/4 oz of grated carrots
1 desert apple grated
100 g/4 oz of raisins
100 g/4 oz of currants
100 g/4 oz of sultanas
50 g/2 oz of dates
30 ml/1 fl oz of molasses
2 eggs
45 ml/1 ½ fl oz of brandy
3 teaspoons of cocoa powder

METHOD

Mix all of the ingredients together, cover the mixture with cling film and leave overnight. Mix the ingredients together again before pouring to a 2 pint/1/2 litre bowl (which is microwave safe), cover with cling film and pierce some holes in the cling film before cooking. Cook on a high heat for 5 minutes in a 600w microwave, 4 minutes in a 700w microwave and then leave to stand for 5 minutes. Repeat this process three times. When ready to eat, reheat the pudding for 5 minutes and serve with a cream and brandy sauce.

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