Gluten-free Christmas pudding

Method

1. In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover with cling film and leave for 24 hours.
2. When the fruit has steeped, mix in the sugar, apple and carrot with a wooden spoon until well combined.
3. In a medium bowl, combine the ground almonds, cornflour and baking powder with a pinch of salt.
4. Using an electric mixer, beat the eggs one at a time into the soaked fruit mixture, then stir in the oil and treacle (see tip). Finally, stir in the ground almond mixture until everything is well combined.
5. Grease a 2 litre pudding basin with a little oil, cut a disc of baking paper large enough to line the bottom of the basin and press it down into it. Spoon in the pudding mixture – the basin should be two thirds full. Cover the top of the pudding with a disc of baking paper, then cover the top of the basin with a large sheet of baking paper and a large sheet of foil, both with pleats in. (To fold and secure, see the instructions in know-how.)
6. Once you’ve covered the basin, put an empty cardboard egg box (see tip) in the bottom of a large, deep, lidded saucepan big enough to comfortably hold the pudding. Sit the pudding on top, nestling it down slightly, then pour boiling water into the pan (not over the basin) so it comes just over halfway up the basin. Put the lid on, put the pan over a low-medium heat and simmer gently for 4 hours, checking the water level every so often, topping up with boiled water when it drops below halfway.
7. Once the pudding has steamed, remove from the pan and leave to cool. Store in a cool dry place until ready to serve (see make ahead).
8. To serve, set up the saucepan as in step 6. Simmer the pudding gently for 2 hours, then remove from the pan and leave to stand for 10 minutes. Remove the wrappings, then invert onto a serving plate. Remove the paper disc, flame the pudding if you like (see tips), then serve with a sauce or butter – see below.