Lighter Christmas pudding

At least 1 day before needed

1. Chop the papaya chunks, figs (removing any tough stem) and apricots to roughly the same size as the raisins and mix all the dried fruit and brandy together. Leave overnight, stirring now and again so as much of the fruit as possible can soak up the brandy.

On day (or further ahead of time)

1. In a large bowl, mix the remaining ingredients - apple, carrot, orange juice and zest, suet, breadcrumbs, sugar, flour, eggs, baking powder and spices. The eggs can either be beaten separately first or put in last and break them up a bit before you combine everything (my less washing up version!).
2. Add the soaked dried fruit and mix well then transfer to a pudding bowl, pack down and smooth the top.
3. Cover the bowl with greaseproof/parchment paper, making a fold in the paper over the middle and tie string/twine around the paper to hold the paper on. Make a string handle and trim the paper - see picture above.
4. Place the bowl in a steamer - can improvise using a regular large pan and something to raise the bowl off the bottom - and steam for at least 3 ½ hours, checking the water level occasionally to ensure it doesn't go dry.
5. Once finished, allow to cool, remove the greaseproof/parchment paper and put on a new paper lid and store in a cool dark place until ready to use. It will keep for a good few weeks.

Before serving

1. When ready to use, steam again for at least 2 to 2 ½ hours, making a min of 7hours in total.
2. Once it has finished steaming, remove the lid, loosen from the bowl and place a plate over the bowl. Tip over the plate and bowl so the pudding falls onto the plate, helping it as needed as you remove the bowl.
3. To serve, heat some brandy in a small pan, set light to the brandy and pour over the pudding. Once the flames have died down, cut slices and serve with brandy butter or cream.