See our exclusive extract recipe from wellbeing expert, Liz Earle.

In time for Christmas, those clever people at Liz Earle Wellbeing have produced a beautiful, limited-edition tome, entitled Liz Earle Wellbeing Yearbook Volume Two. Full of gorgeous photography and achievable ways of eating well, living well and looking well all year round, this linen-bound book is a keeper.

Here – in an exclusive extract – we share with you a mouth-watering recipe for a Christmas pudding that is bursting with goodness. It’s time to get stirring…

Serves 6


120g raisins
120g sultanas
120g dried apricots, roughly chopped
120g pitted prunes, roughly chopped
1 orange, grated zest and juice
1 eating apple, coarsely grated
1 tsp ground cinnamon
1 tsp mixed spice
2 tbsp honey
6 tbsp sherry or brandy
2 tbsp melted butter
2 large eggs
75g blanched almonds, roughly chopped
75g ground almonds
75g fresh breadcrumbs, or crumbs made from gluten-free bread

This nutty, citrus twist on the traditional Christmas pudding substitutes refined sugar with the natural sweetness of dried fruits and honey.


1. Put all the ingredients into a large bowl and mix everything together until really well combined. Spoon the mixture into a greased one-litre pudding basin and smooth over the top. Cover with a piece of pleated greaseproof paper, then pleated foil. Secure tightly with string around the top.

2. Put the basin in a large-lidded casserole dish sitting on top of an old saucer, so the bowl isn’t touching the bottom of the pan. Fill the basin halfway up with boiling water and simmer gently for five hours, making sure the water is regularly topped up.

3. Take the basin out of the water and leave to cool for 20 minutes before turning out and serving.

The Liz Earle Wellbeing Yearbook Volume 2 is available from for £25

December 2017