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Christmas pudding

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This high-fibre pudding is loaded with vitamins and minerals. It keeps for up to a week if stored in the fridge.
Serves
8
Prep
15 minutes
Cook
1 hour 15 minutes
Each 66g serving contains (excludes serving suggestion)
KCal
130
Carbs
22.40g
Fibre
3.20g
Protein
2.70g
Fat
2.80g
Saturates
0.40g
Sugars
10.00g
Salt
0.10g
Portion Fruit & Veg
0
Ingredients
Ingredients
25g sultanas
25g currants
25g raisins
10g mixed peel
1 tbsp mixed spice
1 tbsp ground cinnamon
half tsp ground cloves
1 tsp ground ginger
1 spray of oil or half tsp oil
20g glace cherries, chopped (+ 5 left whole to top)
10g whole almonds
1 small banana
1 unpeeled apple, grated
1 small carrot, grated
50g fine oatmeal
30g wholemeal flour
half tsp baking powder
grated zest 1 orange
grated zest 1 lemon
10g sunflower seeds
10g pumpkin seeds
Method
  1. Preheat the oven to 180°C/gas 4 and boil the kettle.
  2. Put all the dried fruits and spices into a bowl, mix thoroughly and add 50ml boiling water. Cover and leave for 15 minutes.
  3. Brush the oil around a 1 pint pudding basin. Arrange the whole cherries and whole almonds on the bottom.
  4. In a separate bowl, mash the banana and mix in the grated apple, carrot, oatmeal, flour, baking powder, zest and seeds.
  5. Add the fruits, spices and water they were soaking in, mixing everything together well. Spoon into the pudding basin.
  6. Cover with pleated greaseproof paper and foil, and wrap tightly over the basin.
  7. Stand the basin in a in a deep oven tray with 5cm of water in it (this is called a bain marie). Bake for 1 hour.
  8. Remove from the bain marie and cook for a further 10 minutes. Remove from the oven, but leave covered. Allow to cool a little before serving.
Chefs tips
  • You can also cook the pudding by tying some string around the rim to seal it. Then, make a string handle from one side of the basin to the other, so you can lift out the pudding. Place the bowl in a saucepan of water two thirds of the way up the bowl. Bring to the boil, add a lid and turn down the heat and simmer gently for 1.25 hours, making sure the water doesn't evaporate by adding more boiling water, if needed.
  • You could use mixed dried fruits rather than separate dried fruit. If you don't have all the spices, use double the amount of mixed spice.
  • Freezing instructions: Can be frozen either ready-to-cook or cooked. Defrost, then heat in the microwave or steam to serve.
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