Ever wondered how to make a Christmas pudding? Now you can with this healthy and delicious recipe!
Ever wondered how to make a Christmas pudding? Now you can with this healthy and delicious recipe!
*For Gluten Free: check these products are ‘gluten free’.
1. Place the dried fruits, orange zest, black tea, and spices in a pan and simmer for 2 mins. Pour into a small bowl to cool. Most of the liquid should evaporate.
2. Using the same pot, boil the sweet potato and apple in 1 cup water until soft. Monitor the water level during cooking and add a little extra if needed to prevent the mixture from drying out. Drain any remaining water, then puree until smooth. Allow the puree to cool completely.
3. Butter an oven proof pudding bowl. Cut a circular piece of baking paper the size of the base of the pudding bowl. This helps to stop the pudding sticking to the bowl.
4. Place the sweet potato, apple mixture, 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.
5. Spoon the mixture into the bowl.
6. Cover with a double layer of foil, folding a pleat into the foil to allow space for the pudding to rise. Tie the foil firmly in place with string (or use a pudding tin and follow the instructions of the tin).
7. Cooking in a slow cooker: Place an upturned heatproof saucer or small plate on the bottom of the slow cooker pot. Sit the pudding bowl on the saucer / small plate. Add boiling water to the slow cooker until the water comes halfway up the side of the pudding bowl. Cook on low heat for 2.5 hrs.
Large pot with lid cooking instructions: Place an upturned heatproof saucer or small plate at the bottom of a large pot. Sit the pudding bowl on the saucer. Add boiling water to the large pot until the water comes halfway up the side of the pudding bowl. Simmer gently for 2 hrs.
Throughout cooking, regularly check the pan to make sure the water level remains half way up the pudding bowl. Top up with boiling water if needed throughout the process. The cooked pudding will be set and slightly risen.
8. Remove from the water and leave the pudding to cool slightly in the bowl if serving immediately or allow to cool completely in the pudding bowl.
Serving suggestion: Honey can also be swapped for other options you may have on hand such as pure maple syrup. All the separate spices can be swapped for 2 teaspoons of mixed ground spice.
The pudding is dense by design and won’t rise much during baking. Don’t worry if it appears unchanged – it’s perfectly normal.
Storage tips: Christmas Pudding can be stored in an airtight container in the fridge for 2 days or in the freezer for up to 3 months.
Kids in the kitchen: Depending on your child’s age and skill, they can help measure the ingredients, mix the batter together, or grease the pudding bowl.
When preparing this recipe:
| Serving size: 102g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 669 | 679 |
| Protein (g) | 3.9 | 4.0 |
| Fat (g) | 7.3 | 7.5 |
| Saturated fat (g) | 1.3 | 1.3 |
| Carbohydrates (g) | 18.7 | 19.0 |
| Sugars (g) | 14.4 | 14.6 |
| Fibre (g) | 3.0 | 3.1 |
| Sodium (mg) | 0.1 | 40.7 |
Recipe originally published by Healthy Christmas Pudding – Cinnamon and Kale, adapted by Health and Wellbeing Queensland.
Healthy Eating
