Allergy free rich Christmas pudding recipe (baked like a cake)

Don't be scared off by the number of ingredients or the lengthy instructions. This is based on a standard 3-4 part cake bake except that the result is a pudding.

Ingredients
Fruit mixture

• 100g sultanas
• 100g raisins
• 100g dried pitted dates, chopped
• 100g dried whole dessert figs, chopped
• 50g dried apricots, chopped
• 50g glace cherries, chopped
• 30g glace peel
• 20g glace ginger, chopped
• ½ cup brandy

Batter

• ½ cup Nuttlex
• ¾ cup brown sugar, firmly packed
• ¼ cup golden syrup
• 2 tsps Orgran No Egg whisked with 60mls water until thick
• 100g Lindt 70% dark chocolate, melted
• ½ cup canned pie apple
• 1½ cup Orgran all purpose flour, sifted
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice

Baking and serving

• Melted Nuttlex, to grease
• Extra glace cherries for decoration
• 2 tbs brandy, extra, to serve

Method
Fruit mixture

• Combine the sultanas, raisins, dates, figs, apricots, cherries, peel and glace fruit in a large bowl.
• Place the brandy in a small heatproof bowl. 
• Cover with plastic wrap and heat on high in the microwave for 1-2 minutes or until hot.
• Pour the brandy over fruit mixture and stir to combine.
• Cover with plastic wrap and set aside, stirring occasionally, for 30 minutes.

Batter

• Use an electric beater to beat the Nuttlex, sugar and golden syrup in another large bowl until frothy and pale.
• Slowly add the No Egg mixture and beat until combined.
• Add the melted chocolate and fruit mixture, and stir until well combined.
• Add the apple, flour, cinnamon, nutmeg and allspice. 
• Stir until well combined.

Baking and serving

• Brush a medium cake or Bundt tin with melted Nuttlex, choosing a cake tin that will just contain the pudding mixture.
• If you wish to decorate the top of the pudding, place cherries about the bottom of the Bundt tin or over the top of the cake mix once poured into a cake tin.
• Heat the oven to 160°C.
• Spoon the pudding mixture into the cake or Bundt tin.
• Cover with 2 layers of baking paper.
• Tie a piece of un-waxed white kitchen string around the rim of the cake tin to secure the paper in place.
• Cook for 110-120 minutes or until a skewer inserted into the centre of the pudding comes out clean.
• Take the pudding from the oven and remove the baking paper and string.
• Drizzle the pudding with extra brandy and set aside for 15 minutes if baked in a cake tin. Otherwise, allow the pudding to cool just enough to turn out of the Bundt pan, at which point drizzle the pudding with the extra brandy.
• Turn the pudding onto a plate and cut into slices to serve.
• Store wrapped in cling wrap. Place it in an airtight container and refrigerate.