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Christmas pudding

Special Diets

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Christmas pudding
Get set for Christmas with our healthier take on a classic. 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
119
Carbs
19.5g
Fibre
3.1g
Protein
2.7g
Fat
2.9g
Saturates
0.4g
Sugars
10.0g
Salt
0.1g
Fruit/Veg Portion
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
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Method

Recipe 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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