125g plain flour
125g fresh white breadcrumbs
125g shredded vegetable suet
1 tbsp low-calorie sweetener
2 tsp each ground cinnamon and mixed spice
1½ tsp baking powder
4 large eggs, beaten
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
2 carrots, trimmed and finely grated
2 dessert apples, peeled, cored and cut into small chunks
Icing sugar, for dusting
1. Lightly butter a 1.4-litre pudding basin and line the base with a circle of baking paper.
2. Mix together the dry ingredients, then stir in the other ingredients until well combined. Spoon the mixture into the basin and cover with a circle of buttered baking paper. Fold a pleat into a piece of foil and arrange over the pudding. Secure with string.
3. Carefully place the pudding in a pan of boiling water, making sure the water comes a third of the way up the side of the basin. Cover, reduce the heat to a simmer and steam gently for 5 hours.
4. Turn out the pudding and serve dusted with icing sugar.