1 large eating apple
500 grams dried mixed fruits
200 grams driend chopped apricots
200 grams chopped dried dates
200ml unsweetened apple juice or a good french brandy
85g blanched whole almonds, coarsely chopped
1 lemon zested
200 grams dark soft brown sugar
170 grams gluten free plain flour
110 grams fresh white bread crumbs
2 teaspoon ground mixed spice
1/4 teaspoon ground cloves (optional)
2 tablespoon black treacle
1 tablespoon brandy (optional)
melted dairy free spread or butter for greasing
Grease two large 1.1L pudding bowls.
Peel and core apple. Cut apple into pieces.
Combine apple pieces, chopped dried fruits and apple juice/brandy in microwavable bowl.
Add coarsely chopped almonds, 1 tsp lemon zest and 1 tsp lemon juice, mix well.
Leave to soak for twelve hours.
Combine sugar, flour, breadcrumbs, mixed spice and cloves in another bowl.
Whisk eggs, treacle, and brandy, (if using) in small bowl.
Lightly beat the egg and fruit mixture into breadcrumb mixture mixing well until thoroughly mixed together.
Using a large spoon transfer the mixture into the prepared large pudding bowls; levelling the surface.
Cover tightly with cling film and pierce with a knife.
Microwave on HIGH for 5 minutes; transfer bowl to cooling rack, allowing pudding to rest in the bowl for 5 minutes – repeat this step.
To serve reheat the pudding(s) for five minutes each on High or Full power in the microwave.
Removing the cling film to enable losening from the sides gently to loosen pudding.
Carefully invert pudding onto serving dish.
Cool for about 10 minutes and serve.
Flambe with brandy or rum as desired.
Serve with dairy free variations of vanilla custard, single cream, brandy cream or rum butter