Christmas Pudding

Serves 10

Per serving: 280 cals/2.5g fat

3oz/75g currants

3oz/75g sultanas

4oz/115g raisins

4 tbsp brandy, rum or beer

3oz/75g glace cherries, halves

3oz/75g plain or self-raising flour

1 tsp mixed spice

1/2 tsp cinnamon

2oz/50g fresh breadcrumbs

2oz/50g muscovado or caster sugar

2 tsp gravy browning

Grated zest of 1/ lemon

Grated zest of 1/2 orrange

4oz/115g grated apple

4oz/115g carrots, finely grated

1 tbsp lemon jice

2 eggs

4 tbsp skimmed milk

2 tbsp molasses or cane sugar syrup

1. Soak drid fruit in the rum, brandy or beer and leave overnight. When ready to make the pudding, shake the cherries gently in the flour, then add the spices, breadcrumbs, sugar and gravy browning. Mix in the zest, apple, carrots and lemon juice, and add soaked fruit. Beat the eggs with the milk and molasses or cane sugar syrup, and slowly add to the mixture, stirring well. Mix together gently.

2. Place in a 2pt/1.2 litre pudding basin, put an upturned plate over the basin and microwave on High for 5 mins. Leave to stand for 5 mins, then microwave for a further 5 mins.

3. After cooking, allow the pudding to cool, then wrap in foil and leave in a dry place until required. Before reheating, pierce the pudding several times with a fork and pour more rum or brandy over the top. Steam for 1-2 hours.

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