15gorganic virgin coconut oil(dissolved) you can use other oil of you need to.
30galmond flour(ground Almonds, preferably un-blanched but those are hard to get hold of)
Mix all the dried fruit, flour and dissolved coconut oil together.
Add the spices and the dissolved stevia here, mix well.
Cover bowl with a plate or cling film, leave to marinate and soak over night.
Next day, fill the Christmas pudding mix into a small screw glass or a ramekin, stuff down to eliminate air pockets, cover the top with aluminium foil or put on the lid of the jar.
Place the glass or ramekin into a pot filled water 1/2 way up the glass. Bring water bath to boil on the stove and then turn heat down to maintain simmer for 60 minutes.
I tried to do it shorter but it wasn’t quite there so I stuck to the traditionally recommended 60 minutes. (if the glass still had the label or the glue on it, the cooking will make it come off , you’ll be left with a clean glass.
The pudding will be soft to touch and maybe a little expanded.
Remove the glass from the water bath carefully it will be very, very hot!
Leave to cool.
I put the screw lid in place after and stored the pudding in the fridge.