Healthier Christmas pudding

1 Put the currants, raisins, cranberries and mixed peel into a large mixing bowl. Add the alcohol and stir to combine. Cover the bowl and set aside to macerate overnight.

2 The next day, put the ground almonds and mixed spice into a bowl. With clean fingers, rub the spread into the almond mixture until large crumbs form. Add the soaked fruit, chopped nuts, gluten-free breadcrumbs and sugar, then mix well until all the ingredients are combined.

3 Whisk the eggs and mashed squash together in a separate clean bowl. Add to the fruit mixture and stir with a wooden spoon, or use your clean hands to mix until well combined.

4 Grease a 1.2 litre pudding basin with spread and put a circle of baking paper in the base. Spoon the pudding mixture into the basin and smooth the surface with the back of a spoon. Cover the surface of the pudding with 2 layers of baking paper and a layer of foil, greasing with a little spread between the layers. Cover the top of the basin with a piece of muslin and secure tightly with some kitchen string around the rim.

5 Put a heatproof saucer, upside-down, in the base of a deep, large saucepan. Sit the pudding basin on top, then add boiling water to the pan until it comes halfway up the side of the basin. Loosely cover the pan and simmer for 5 hr, topping up with water as needed to keep it at a constant level.

6 Carefully remove the basin from the water and untie the muslin. If serving immediately, leave to stand for 10 min before gently inverting the pudding on to a large serving plate. Otherwise, unwrap the foil and baking paper, then allow the pudding to cool completely before wrapping the basin in clingfilm to seal. Store in the fridge for up to a week until ready to serve. To reheat, microwave on a medium heat for 8–10 min until the pudding is piping hot throughout.