10g whole almonds
- Preheat the oven to 180°C/gas 4 and boil the kettle.
- Put all the dried fruits and spices into a bowl, mix thoroughly and add 50ml boiling water. Cover and leave for 15 minutes.
- Brush the oil around a 1 pint pudding basin. Arrange the whole cherries and whole almonds on the bottom.
- In a separate bowl, mash the banana and mix in the grated apple, carrot, oatmeal, flour, baking powder, zest and seeds.
- Add the fruits, spices and water they were soaking in, mixing everything together well. Spoon into the pudding basin.
- Cover with pleated greaseproof paper and foil, and wrap tightly over the basin.
- Stand the basin in a in a deep oven tray with 5cm of water in it (this is called a bain marie). Bake for 1 hour.
- Remove from the bain marie and cook for a further 10 minutes. Remove from the oven, but leave covered. Allow to cool a little before serving.
- You can also cook the pudding by tying some string around the rim to seal it. Then, make a string handle from one side of the basin to the other, so you can lift out the pudding. Place the bowl in a saucepan of water two thirds of the way up the bowl. Bring to the boil, add a lid and turn down the heat and simmer gently for 1.25 hours, making sure the water doesn't evaporate by adding more boiling water, if needed.
- You could use mixed dried fruits rather than separate dried fruit. If you don't have all the spices, use double the amount of mixed spice.
- Freezing instructions: Can be frozen either ready-to-cook or cooked. Defrost, then heat in the microwave or steam to serve.