Christmas-style puddingDessert
CHRISTMAS-STYLE
PUDDING
PREP TIME: 20 MINS (+ 30 MINS
MARINATING AND 10 MINS RESTING)
COOK TIME: 1 HOUR 30 MINS
SERVES 8 (AS A DESSERT; WITH
LEFTOVERS FOR 2)100g wholemeal plain flour
100g almond meal
1 /4 cup granulated sugar substitute
2 Tbsp cocoa powder
2 tsp mixed spice
2 tsp ground cinnamon
1 tsp baking powder
200g carrots, finely grated
200g frozen berries, defrosted
in a bowl, mashed
Finely grated zest and juice of
1 orange
2 Tbsp brandy
40g light margarine, melted
1 x 60g egg
2 egg whites (from 60g eggs)
80g mixed berries, to serve
Icing sugar, for dusting (optional)1 Combine flour, almond meal,
sugar substitute, cocoa powder,
spice, cinnamon and baking
powder in a bowl. Cover with
a clean tea towel and set aside.
2 Combine carrots, berries,
zest, juice and brandy in a large
bowl. Set aside for 30 minutes to
allow carrots to soften slightly.3 Place a 2L (8-cup) non-stick
metal pudding basin with a lid in a
large saucepan and pour enough
boiling water into the pan to come
two-thirds of the way up the side.
Remove basin. Cover pan and
bring to boil over high heat.
4 Meanwhile, add dry ingredients
to carrot mixture with margarine,
egg and egg whites. Mix until well
combined. Spray inside pudding
basin with cooking spray. Line
base with a round of baking paper.
Spoon pudding mix into basin
and smooth out with back of
a spoon. Place and lock on lid.
5 Place an upturned saucer
into saucepan and sit basin on
top of saucer. Cover and reduce
heat to medium. Simmer, covered,
for between 1 hour 20 minutes
and 1 hour 30 minutes, or until
pudding is cooked through.
To check, remove pudding
after 1 hour 20 minutes,
carefully remove basin lid
and place a fine skewer into
middle of pudding. It is
ready when the skewer
comes out clean. If it
isn’t ready, simply
put lid back on
the basinand return to saucepan
to continue with cooking.
6 To serve, remove pudding
from pan and set aside
for 10 minutes.
Turn pudding
out onto a
serving plate. Serve with berries.
Dust with icing sugar, if you like. ■Top Tip
To reheat pudding, keep (^) in
pudding basin. (^) Allow the
to cool then st
ore
in (^) the fridge.
Once ready to
eat, (^) return to
a (^) pan of boilin
g water and c
ook for (^1) hour
to warm thro
ugh. Alternati
remove (^) the puddin vely, you (^) can
g from (^) the ba
first cooked. (^) Allow (^) to co sin when
ol. (^) Cover (^) and
then
keep in the fr
idge until (^) rea
Cut portions and dy (^) to serve.
put (^) on micro
safe plates. Cook (^) on wave-
medium/ (^50) %
for (^11) / 2 minutes or (^) u
warmed ntil^
through.
TOTAL MENU ANALYSIS
PER SERVE 3100kJ, protein 63g,
total fat 34g (sat. fat 7g), carbs 35g,
fibre 19g, sodium 540mg • Carb
exchanges 2½ • GI estimate low
NOTE: Each recipe in this menu on
their own is classified as Lower Carb;
when served together contains a
total of 35g carbohydrate. Please
consider your own carbohydrate
requirements and adjust accordingly
to best manage your BGLs.
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