• In a large bowl, combine all the dried fruit, citrus zests and juices, the spices and alcohol. Cover and leave to soak for 24 to 48 hours.
• Next, mix in the coconut sugar, grated apple and carrot with a wooden spoon in a medium mixing bowl until well combined.
• In another medium mixing bowl, combine the almond meal, macadamia nuts, ginger, tapioca flour and baking powder with a pinch of salt. Mix well then combine with the coconut sugar/grated fruit mix.
• In a jug, beat the eggs, olive oil and molasses then mix into the soaked fruit mixture. Add to the almond meal/apple mixture and stir until everything is well combined into a thick batter.
• Cut a disc of baking paper for the base and top of the pudding. I just draw around the base and top of the pudding tin onto the paper then cut.
• Generously grease a 2 litre pudding basin and place the smaller cut disc of baking paper to line the bottom of the basin and press down into it. Spoon the pudding mixture in, the basin should be about two thirds full. Place the second disc of baking paper on top of the pudding mix.
• If you have a pudding tin with a lid, securely fit the lid.
• If you don’t have a lid for your pudding tin, cover the top of the basin with a large sheet of pleated baking paper and a large sheet of pleated foil, tying tightly with a string to keep in firmly place. Click HERE for a simple demonstration of covering and making a handle to lift the pudding.
• Once you’ve covered the basin well, place it in a large deep lidded pot big enough to comfortably hold the pudding. Then pour boiling water into the pan (not over the pudding basin, just down the side) so it comes about halfway up the pudding tin. Put the lid onto the saucepan or pot and heat over a low-medium heat so that it simmers gently for 5 hours, checking the water level every hour or two topping up with boiled water when it drops below quarter way. It’s important not to let it simmer dry.
• Once the pudding has steamed, remove from pot of boiling water and allow to rest for 15 minutes or so.
• Once cool enough to handle, remove the pudding from the the pan by removing the lid (or foil) and placing a serving plate on top, then flip to invert it.

Serve

• With cream, ice cream or brandy creme.

Store

• Wrap in baking paper and then tightly in foil. Store in the fridge for up to two weeks or until ready to serve. Or you can freeze it for up to 3 months (airtight).

Reheat

• You can place it back into the pudding tin, cover and re-steam it for 30 mins.
• Or place (wrapped tightly) in the oven 150°C/300°F (fan-forced) for an hour. If you have a steam oven you can definitely reheat it there too.