Christmas pudding --lower fat and lower calorie I developed this recipe a while ago and it is very popular. It can be made at the last minute or rather the day before Christmas and is both easy and economical not to mention tasty.
Having looked at most luxury style Christmas puddings as well as recipes for homemade ones using traditional ingredients like suet in them I found that most provided around 600 kcals and 80g carbohydrate per portion. So I was given the challenge of developing a lower calorie and carbohydrate pudding.
This is what I made and it makes 8 small portions and each portion provides 204kcal 43g carbohydrate, 1.4 g fat, 0.3g saturated fat and 0.3g salt.
200g dried mixed fruit
10 ml red wine
1 tbsp oat bran
I tbsp black treacle
200g self raising flour
1 tsp mixed spices
1 420g can of prunes drained
Mix the wine and water together (I just washed out a wine bottle)
Pour the dried fruit into a dish
Pour on the wine and water mixture
Leave overnight in the fridge.
This soaking step is important as it plumps up the fruit.
To this mix add the oat bran and return the dish to the fridge
Take the stones out of the prunes and puree—if you have not got a liquidiser a potato masher works well
Add to the mix, then add the treacle and mix through.
Sift together the flour and spices and add to the mix
Finally beat in the egg
If the mix seems a bit dry add a little skimmed milk
Pour into a one and a half pint basin and smooth down
Alternatively pour into 8 small basins
Put in the microwave and cook for 7 minutes on high
Take out of the microwave and let stand for 5 minutes
Cook again for 7 minutes on high and again let stand
Test the inside is cooked with a knife or skewer –if not cooked –then cook again for 5 minutes and allow to stand then check it
The smaller puddings will cook more quickly and so will a pudding in a shallower basin
The pudding will not keep for long so freeze it or cook a day or so before required.
If you do not want to cook in a microwave it can be baked for an hour in a medium oven in a covered basin stood in a bowl of water.
Serve with custard or ice cream or as it is very low in fat a little brandy butter or my current delight a really nice plain Greek style yogurt