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Christmas pudding
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Light and Low-Cal Christmas Pudding
Prep time: 35 minutes, plus overnight soaking
Cooking time: 6 hours
This version contains no added fat or sugar but is every bit as good as the traditional. It also fills a 2-pint/1.2-litre pudding basin or two 1-pint/600ml basins. For an extra-formal presentation, make the puddings in individual dariole moulds and serve one per person.
Ingredients
75g raisins
75g sultanas
75g currants
250g dried apricots, pitted prunes and dried figs (any combination), roughly chopped
4 tbsp brandy, rum or medium sherry
100ml cold tea
1 tsp orange zest, plus juice of half an orange
1 tsp lemon zest, plus juice of half a lemon
1 banana, mashed
2 medium carrots, grated (about 150g)
2 eggs, beaten
75g wholemeal flour
1/2 tsp mixed spice
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
75g wholemeal breadcrumbs
Preparation
1. Soak the dried fruit in the brandy, rum or sherry, tea, fruit zests and juice overnight.
2. Add the mashed banana, grated carrots and the eggs. Sift in the flour and spices, add the breadcrumbs and mix thoroughly. Butter the basin (or basins) and spoon in the mixture.
3. Steam (as Traditional Christmas Pudding with Brown Ale) for six hours, topping up with water when necessary. Also follow the above instructions for feeding the pudding during storage and re-heating for serving.
Prep time: 35 minutes, plus overnight soaking
Cooking time: 6 hours
This version contains no added fat or sugar but is every bit as good as the traditional. It also fills a 2-pint/1.2-litre pudding basin or two 1-pint/600ml basins. For an extra-formal presentation, make the puddings in individual dariole moulds and serve one per person.
Ingredients
75g raisins
75g sultanas
75g currants
250g dried apricots, pitted prunes and dried figs (any combination), roughly chopped
4 tbsp brandy, rum or medium sherry
100ml cold tea
1 tsp orange zest, plus juice of half an orange
1 tsp lemon zest, plus juice of half a lemon
1 banana, mashed
2 medium carrots, grated (about 150g)
2 eggs, beaten
75g wholemeal flour
1/2 tsp mixed spice
1/2 tsp ground cinnamon
pinch of freshly grated nutmeg
75g wholemeal breadcrumbs
Preparation
1. Soak the dried fruit in the brandy, rum or sherry, tea, fruit zests and juice overnight.
2. Add the mashed banana, grated carrots and the eggs. Sift in the flour and spices, add the breadcrumbs and mix thoroughly. Butter the basin (or basins) and spoon in the mixture.
3. Steam (as Traditional Christmas Pudding with Brown Ale) for six hours, topping up with water when necessary. Also follow the above instructions for feeding the pudding during storage and re-heating for serving.
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