100g softened lactose free butter, plus extra for greasing
100g dark muscovado sugar
50g gluten free self-raising flour
1 tbsp cocoa powder
1 tsp mixed spice
2 eggs, beaten
50g gluten free breadcrumbs
85g lactose/dairy free dark chocolate chips
Soak the cranberries and zests in the clementine and lemon juices for 3 days, stirring daily, keeping the bowl covered with a tea towel.
Butter a 1-litre pudding basin and line the bottom with a greaseproof paper circle. Beat together the lactose free butter and sugar until pale and fluffy.
Sift in the gluten free flour, cocoa and spice, then stir in before adding the eggs. Add the gluten free breadcrumbs and lactose free chocolate chips, mixing thoroughly.
Fill the basin with the mixture, then cover with a double thickness of greaseproof paper, pleated in the middle. Cover this with a layer of foil, pleated in the middle, then tie tightly with string.
Place the pudding in a large saucepan on a trivet or upturned saucer so it doesn’t touch the bottom, then fill halfway up the basin with hot water. Bring to a simmer, cover the pan, then cook for 2 hrs.