Low-calorie Christmas Pudding
100g each raisins, sultanas and currants
100g dried ready-to-eat apricots, chopped
90 ml brandy
juice of 1 orange and 1 lemon
1 teaspoon each finely grated lemon and orange rind
75 g wholemeal flour
75 g fresh wholemeal, breadcrumbs
50g blanched almonds, chopped
1 large carrot, grated
1 eating apple, peeled and coarsely grated
2teaspoons ground mixed spice
2 eggs, beaten
Preparation time: 30 minutes, plus overnight soaking of fruit.
Cooking time : 5 hours
Storing time: 2 weeks
Reheating time : 2 hours.
Serves 6-8
Put all the dried fruit, brandy, orange and lemon juice and rind in a bowl and mix well.
Cover and leave to soak overnight.
Add all remaining ingredients and stir until evenly mixed.
Spoon the mixture into a greased 1.4 litre basin, pressing it down, and level the surface.
Cover, secure and cook the same way as the rich Christmas pudding.
Cook for 5 hours, topping up the boiling water when necessary.
Let the pudding cool completely.
Remove the wrapping and cover with a clean layer of greaseproof paper, then in a cool, dark, dry place for 2 weeks.
On Christmas Day, finish cooking the pudding by leaving it wrapped in its basin and steaming for 2 hours.
Serve with brandy sauce or Greek yogurt .
100g dried ready-to-eat apricots, chopped
90 ml brandy
juice of 1 orange and 1 lemon
1 teaspoon each finely grated lemon and orange rind
75 g wholemeal flour
75 g fresh wholemeal, breadcrumbs
50g blanched almonds, chopped
1 large carrot, grated
1 eating apple, peeled and coarsely grated
2teaspoons ground mixed spice
2 eggs, beaten
Preparation time: 30 minutes, plus overnight soaking of fruit.
Cooking time : 5 hours
Storing time: 2 weeks
Reheating time : 2 hours.
Serves 6-8
Put all the dried fruit, brandy, orange and lemon juice and rind in a bowl and mix well.
Cover and leave to soak overnight.
Add all remaining ingredients and stir until evenly mixed.
Spoon the mixture into a greased 1.4 litre basin, pressing it down, and level the surface.
Cover, secure and cook the same way as the rich Christmas pudding.
Cook for 5 hours, topping up the boiling water when necessary.
Let the pudding cool completely.
Remove the wrapping and cover with a clean layer of greaseproof paper, then in a cool, dark, dry place for 2 weeks.
On Christmas Day, finish cooking the pudding by leaving it wrapped in its basin and steaming for 2 hours.
Serve with brandy sauce or Greek yogurt .
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