Christmas pudding flavored cake (microwave or tray-bake)

OK, I admit this is a bit of a cheat.....
This is basically the carrot and courgette cake with a Xmas twist

Who can eat it?

This recipe is gluten and wheat free, dairy free, egg free and nut free. It is suitable for vegetarians, vegans and coeliacs and anyone in need of a Xmas flavored pudding in a flash!

Who can't eat it?

It's cake and therefor not suitable for those needing a reducing diet however I have tried to keep the sugar content low and I think it would probably work OK if some of the sugar was substituted with a powdered sugar substitute. This recipe is rather high in fibre so it may not be suitable for those with Crohn's, colitis or IBS but it will depend on their condition at the time.

For the individual 'Xmas pudding' 

(scroll down for the tray-bake)

Dry mix 1/4 cup of rice flour 2 tablespoons of sugar (white or light brown) 1/8th teaspoon of cinnamon  1/4er teaspoon of mixed spice (or pumpkin pie spice if you are in the US) 1/4er teaspoon of GLUTEN FREE baking powder 1/8th baking soda/sodium bicarbonate 1 large pinch of salt
Wet mix
Half a small, finely grated carrot and  a small, finely grated apple which together should make 1/4 of a cup if you compact it (don't lose any juice, it's tasty!)
2 finely chopped prunes 2 teaspoons of ground flax powder (yes I know this is technically dry but bare with me!) 1 tablespoon and 1 teaspoon of sunflower oil 1/4 teaspoon of natural vanilla essence  1/4 teaspoon of cider vinegar (or 'white vinegar' if you don't have this)
1/2 teaspoon of 'gravy browning' liquid
1/2 a tablespoon of brandy 
1/2 a tablespoon of Cointreau 

A handful of raisins and a few dried cranberries.

Brush the inside of a small microwaveable pudding basin with oil.
Mix the dry together in one bowl. Mix the wet ingredients together in another bowl. Now mix the wet and the dry together then add the raisins and cranberries and pop into your pudding basin. Slam the  whole lot into the microwave for about 2 minutes or until firm. Tip out onto a plate and low and behold you have your very quick Inclusive Xmas pudding!

The Tray Bake

You will need a 9inch by 13 inch tray, fully lined and brushed with oil. Gluten free cake sticks like crazy and with out oiling the paper it wont rise and will fall apart when you try to take the paper off.

Dry mix
2 cups of rice flour
1 cup of sugar (white or light brown)
1 teaspoon of cinnamon
2 teaspoons of mixed spice (or pumpkin pie spice if you are in the US)
2 teaspoons of GLUTEN FREE baking powder
1 teaspoon of baking soda/sodium bicarbonate
1 teaspoon of salt
Wet mix
2 large carrots and 2 medium sized apples, finely grated. Together this should make 2 cups if you compact it (don't lose any juice, it's tasty!)  
5 finely chopped 'ready soaked' prunes 1/3 of a cup of ground flax powder (yes I know this is technically dry but bare with me!) 2/3rds of a cup of sunflower oil 2 teaspoons of natural vanilla essence    2 teaspoons of cider vinegar (or 'white vinegar' if you don't have this) Some water, between 1/2 and 1 cup full. 1/3rd of a cup of raisins - remember raisins are often coated with palm or coconut oil (which I'm allergic to) to make them shiny so if you are making this for me you'd better get organic ones unglazed of glazed in sunflower oil.
1/3 or a cup of dried cranberries
1 tablespoon of gravy browning
1 tablespoon of brandy
1 tablespoon of Cointreau
Heat your oven to gas mark 5 or 190 C

Mix the dry ingredients together in one bowl. In a larger bowl mix your wet ingredients then add the dried mix and stir well. Add enough water to make the mixture like well watered (but not runny!) sand, about half a cup, may be less, it depends on how wet your apples were.

Pour it into the tray, and pop in the oven for about an hour.