Most traditional Christmas puddings are too rich and heavy to eat after a big Christmas lunch, so here is a recipe for a lighter version. No butter, suet, sugar or flour is added – only a little olive oil and honey – and it tastes superb. The chocolate combines with and enhances the flavours of the dried fruit beautifully. An added bonus is that you don’t need to age it, so if you want to get organised early you can make and store it, but you can just make it and eat it.
250g dried apricots
200g pitted prunes
145g whole almonds, roughly chopped
145g ground almonds
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. nutmeg
750 ml prune juice
90g Rio Caribe 100% cacao roughly chopped
300g sultanas
300g raisins
200g apples, peeled, cored and grated
4 tbsp. concentrated apple juice
Zest of 3 large oranges, grated
4 large eggs
180ml sherry
50ml brandy
Splash of olive oil
1.8-litre heatproof pudding bowl or 2 x 900-ml heatproof pudding bowls