The Best "Free-from" Christmas Pudding

50g coconut oil, melted, plus extra for greasing

75g gluten-free self-raising flour

75g ground almonds

2 tablespoons psyllium husks

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

½ teaspoon mixed spice

350g dried mixed fruit

125g coconut sugar

1 large carrot, grated

1 apple, grated

50g gluten-free vegetable suet

1 tablespoon date syrup

Zest and juice of ½ orange

Zest of 1 lemon

1 egg

A good slug of brandy

Method

1. Mix all the ingredients together and spoon into a greased pudding bowl. Allow to stand overnight or for 24 hours, adding more alcohol if you like.
2. Cover the pudding bowl with a layer of greaseproof paper and one of foil. Steam for about 4½ hours. Allow to cool, then remove the lid and replace with fresh greaseproof and foil. Leave in a cool place until Christmas.
3. The pudding can be stored in a cool place. To reheat for serving, steam the pudding, as above, for 2½ hours.

From Leon Fast & Free, by Jane Baxter and John Vincent (Mitchell Beazley, £25)