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Christmas pudding

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Ever wondered how to make a Christmas pudding? Now you can with this healthy and delicious recipe!

Serves

0.5

Serves of Fruit

(Per Serve)

0.82

Serves of Vegetables

(Per Serve)

INGREDIENTS:

1 medium sweet potato
1 apple (green)
1 large egg
1 tablespoon butter (reduced fat), melted
1 tablespoon honey
100g almond meal
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground all spice mix
½ tsp ground ginger
¼ tsp ground nutmeg
120g mixed dried fruit
2 tablespoons black tea
Zest of half an orange

METHOD:

Place the dried fruits, orange zest, black tea, and spices in a pan and simmer for 2 mins. Leave to cool. Most of the liquid should evaporate.
Cut sweet potato and apple into 2cm cubes.
Boil the sweet potato in 1/2 cup water. Drain water once soft and puree.
In a separate saucepan, boil the apple in 1/4 cup water. Monitor cooking of apple. Add small amounts of water to ensure it doesn't burn. Once soft, drain the water and puree the apple.
Place the sweet potato (pureed), apple (pureed), egg, melted butter, and honey in a bowl and mix well with a hand mixer or spoon until you have a smooth consistency. Add the almond meal and baking powder and mix thoroughly again. Add the dried fruit mixture and stir together by hand with a spoon.
Butter an oven proof pudding bowl. Cut a circular piece of baking paper and place in the bowl.
Spoon the pudding into the bowl.
Cover with a double layer of foil, folding the foil across the centre forming a join. Tie the foil firmly in place with string (or use a pudding tin and follow the instructions of the tin).
Place the pudding bowl either in a slow cooker, or in a heatproof saucer in a large, lidded pan. Add 5cm boiling water (the water should come halfway up the pudding bowl). Cook on a low heat for 2.5 hrs in the slow cooker or simmer gently for 2 hrs on the stove. Throughout cooking, regularly check the pan to make sure the water stays at 5cm – top up with boiling water if needed throughout the process. The cooked pudding will be set and slightly risen.
Remove from the water and leave the pudding to cool in the bowl, unless you are eating it immediately.

RECIPE NOTES:

This recipe can be made gluten free depending on the ingredients in your baking powder.

The pudding is dense by design and won’t rise much during baking. Don’t worry if it appears unchanged – it’s perfectly normal.

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NUTRITION: Per Serving

669

7.34g

Fat

1.26g

Sat. Fat

18.68g

Carbs

14.38g

Sugars

3.04g

Fibre

3.89g

Protein

40.12mg

Sodium

NUTRITION: Per 100 grams

679

7.45g

Fat

1.28g

Sat. Fat

18.95g

Carbs

14.59g

Sugars

3.08g

Fibre

3.95g

Protein

40.70mg

Sodium

ACKNOWLEDGEMENT:

Recipe courtesy of Healthy Christmas Pudding - Cinnamon and Kale.