Diabetic Christmas Pudding Recipes
DIABETIC CHRISTMAS PUDDING
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
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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- Mix together the dry ingredients, then stir in the other ingredients until well combined. Spoon the mixture into the basin and cover with a circle of buttered baking paper. Fold a pleat into a piece of foil and arrange over the pudding. Secure with string.
- Carefully place the pudding in a pan of boiling water, making sure the water comes a third of the way up the side of the basin. Cover, reduce the heat to a simmer and steam gently for 5 hours.
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- Blitz the carrot in a food processor or grate them. Add the fruit (I used frozen blueberries and cherries) and chop. Your chopped carrots and fruit combined should fill 1 US measuring cup.
- Add the melted butter and all remaining ingredients to the bowl and stir until combined. If you wish, add a glug of Brandy. Adjust sweetener if needed.
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