CARROT PISTACHIO ALMOND CHRISTMAS PUDDING

For the pudding

220g currants

150g sultanas

100g dried apricots, diced

300g carrots, (2 large carrots) peeled and grated

Juice and zest of 1 orange

Juice and zest of 1 lemon

50ml orange liqueur

75g coconut oil, softened

3 eggs, medium, lightly beaten

150g ground almonds

125g pistachios kernels, unsalted, roughly chopped

50g cornflour

80g light muscovado sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground allspice

¼ teaspoon sea salt

3 tablespoons apricot jam (optional)

For the caramelised nut topping

60g caster sugar

80g mix of pistachios, flaked almonds and whole almonds

Equipment:

1 litre pudding basin

1 - Mix together, in a large bowl, the currants, sultanas, dried apricots and the grated carrots.

2 - Stir in the juice and zest of the orange and lemon followed by the orange liqueur, coconut oil and eggs. Set aside for a moment.

3 - Whisk together, in another mixing bowl, the ground almonds, chopped pistachios, cornflour, light muscovado sugar and the spices and salt.

4 - Pour the dry ingredients into the wet ingredients and stir until well combined.

5 - Grease a 1 litre pudding basin with coconut oil and pour the Christmas pudding mixture into it, smoothing down the surface.

1 - Mix together, in a large bowl, the currants, sultanas, dried apricots and the grated carrots.

2 - Stir in the juice and zest of the orange and lemon followed by the orange liqueur, coconut oil and eggs. Set aside for a moment.

3 - Whisk together, in another mixing bowl, the ground almonds, chopped pistachios, cornflour, light muscovado sugar and the spices and salt.

4 - Pour the dry ingredients into the wet ingredients and stir until well combined.

5 - Grease a 1 litre pudding basin with coconut oil and pour the Christmas pudding mixture into it, smoothing down the surface.

1 - Mix together, in a large bowl, the currants, sultanas, dried apricots and the grated carrots.

2 - Stir in the juice and zest of the orange and lemon followed by the orange liqueur, coconut oil and eggs. Set aside for a moment.

3 - Whisk together, in another mixing bowl, the ground almonds, chopped pistachios, cornflour, light muscovado sugar and the spices and salt.

4 - Pour the dry ingredients into the wet ingredients and stir until well combined.

5 - Grease a 1 litre pudding basin with coconut oil and pour the Christmas pudding mixture into it, smoothing down the surface.

Wrap with us:

1 - Join us in this tutorial of how to wrap an awkward shaped gift.

2 - To start, make a simple envelope.

3 - You need enough paper to go around the object and a little extra excess at the sides.

4 - Start by folding the sides in.

6 - Prepare the basin for the steam by taking a piece of aluminium foil, wider and longer than the surface of the basin. Lie over it a same sized piece of baking parchment. Then carefully make a fold in the centre of both pieces. Grease the baking parchment with a little extra coconut oil.

7 - Place the two sheets, greased baking parchment side down and cover over the surface of the pudding basin then secure with string around the lip of the basin. Trim off the excess paper and foil as they should not hang low into the water during the steam.

8 - Place a wire rack (or a folded up tea towel) into a large lidded pot, deep enough to cover the pudding. Then place the pudding on top of the rack.

9 - Pour boiling water into the pot, avoiding the basin, until halfway up the pudding. The watershould not touch the parchment or foil otherwise they will soak it up and the pudding will become soggy.

6 - Prepare the basin for the steam by taking a piece of aluminium foil, wider and longer than the surface of the basin. Lie over it a same sized piece of baking parchment. Then carefully make a fold in the centre of both pieces. Grease the baking parchment with a little extra coconut oil.

7 - Place the two sheets, greased baking parchment side down and cover over the surface of the pudding basin then secure with string around the lip of the basin. Trim off the excess paper and foil as they should not hang low into the water during the steam.

8 - Place a wire rack (or a folded up tea towel) into a large lidded pot, deep enough to cover the pudding. Then place the pudding on top of the rack.

9 - Pour boiling water into the pot, avoiding the basin, until halfway up the pudding. The watershould not touch the parchment or foil otherwise they will soak it up and the pudding will become soggy.

6 - Prepare the basin for the steam by taking a piece of aluminium foil, wider and longer than the surface of the basin. Lie over it a same sized piece of baking parchment. Then carefully make a fold in the centre of both pieces. Grease the baking parchment with a little extra coconut oil.

7 - Place the two sheets, greased baking parchment side down and cover over the surface of the pudding basin then secure with string around the lip of the basin. Trim off the excess paper and foil as they should not hang low into the water during the steam.

8 - Place a wire rack (or a folded up tea towel) into a large lidded pot, deep enough to cover the pudding. Then place the pudding on top of the rack.

9 - Pour boiling water into the pot, avoiding the basin, until halfway up the pudding. The watershould not touch the parchment or foil otherwise they will soak it up and the pudding will become soggy.

10 - Place the lid on the pot and turn the heat on so the water is kept at a simmer.11 - Steam for four hours, checking the water level every half hour and topping up if necessary.

12 - Remove the pudding from its pot then leave to cool. Once cool re-wrap the pudding in fresh baking parchment and foil and store in a cool dark place until Christmas Day.

13 - On Christmas Day the puddings will need a final steam before serving so repeat steps 8-11. However your pudding will only need two hours to steam this time.

14 - Turn your pudding out onto a plate and allow to sit whilst you make it look pretty.

15 - Melt the apricot jam in a small saucepan then brush over the Christmas pudding with a pastry brush to create a glistening effect.

10 - Place the lid on the pot and turn the heat on so the water is kept at a simmer.11 - Steam for four hours, checking the water level every half hour and topping up if necessary.

12 - Remove the pudding from its pot then leave to cool. Once cool re-wrap the pudding in fresh baking parchment and foil and store in a cool dark place until Christmas Day.

13 - On Christmas Day the puddings will need a final steam before serving so repeat steps 8-11. However your pudding will only need two hours to steam this time.

14 - Turn your pudding out onto a plate and allow to sit whilst you make it look pretty.

15 - Melt the apricot jam in a small saucepan then brush over the Christmas pudding with a pastry brush to create a glistening effect.

10 - Place the lid on the pot and turn the heat on so the water is kept at a simmer.11 - Steam for four hours, checking the water level every half hour and topping up if necessary.

12 - Remove the pudding from its pot then leave to cool. Once cool re-wrap the pudding in fresh baking parchment and foil and store in a cool dark place until Christmas Day.

13 - On Christmas Day the puddings will need a final steam before serving so repeat steps 8-11. However your pudding will only need two hours to steam this time.

14 - Turn your pudding out onto a plate and allow to sit whilst you make it look pretty.

15 - Melt the apricot jam in a small saucepan then brush over the Christmas pudding with a pastry brush to create a glistening effect.

16 - Make the nut topping by pouring the caster sugar into a medium sized saucepan in an even layer and gently turn on the heat.

17 - Watch the sugar constantly as it starts to melt and caramelise. Do not stir but swirl the pan around to encourage even melting.

18 - Once the sugar has melted to a light caramel colour remove from the heat and immediately stir in the nuts to coat in the caramel.

19 - Pour the nuts out onto a large piece of baking parchment and once the caramel cools enough to touch, after 30 seconds or so, mould the nuts into a circular shape to sit on the surface of the Christmas pudding and serve immediately.

16 - Make the nut topping by pouring the caster sugar into a medium sized saucepan in an even layer and gently turn on the heat.

17 - Watch the sugar constantly as it starts to melt and caramelise. Do not stir but swirl the pan around to encourage even melting.

18 - Once the sugar has melted to a light caramel colour remove from the heat and immediately stir in the nuts to coat in the caramel.

19 - Pour the nuts out onto a large piece of baking parchment and once the caramel cools enough to touch, after 30 seconds or so, mould the nuts into a circular shape to sit on the surface of the Christmas pudding and serve immediately.

16 - Make the nut topping by pouring the caster sugar into a medium sized saucepan in an even layer and gently turn on the heat.

17 - Watch the sugar constantly as it starts to melt and caramelise. Do not stir but swirl the pan around to encourage even melting.

18 - Once the sugar has melted to a light caramel colour remove from the heat and immediately stir in the nuts to coat in the caramel.

19 - Pour the nuts out onto a large piece of baking parchment and once the caramel cools enough to touch, after 30 seconds or so, mould the nuts into a circular shape to sit on the surface of the Christmas pudding and serve immediately.