Diabetic Christmas Pudding Recipes

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DIABETIC CHRISTMAS PUDDING



Diabetic Christmas Pudding image

This is a good Christmas Pudding, I think it came from the Australian Diabetic Association. It's best made a couple of weeks before eating or even up to a couple of months before and stored in the fridge. Traditionally there is a number of options to finish the pudding before serving: Brandy butter, custard sauce, hard sauce (have posted these recipes separately) On the day reheat by boiling for a further 1 hour or you can slice into serving portions and zap in the microwave for 40 sec in a covered container.

Provided by Coasty

Categories     Dessert

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 17

1 large carrot, grated
100 g prunes, pitted, chopped
100 g dried apricots, chopped
340 g mixed dried fruit
1 tablespoon orange zest
1 tablespoon lemon zest
85 g dark brown sugar
100 g butter
2 eggs, beaten
55 g fresh whole wheat breadcrumbs
110 g whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
200 ml Guinness stout
2 tablespoons black treacle

Steps:

  • Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
  • In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
  • Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
  • Steam for 3 hours, ensuring that the pan does not boil dry.
  • Serve hot.

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