Christmas pudding (suitable for diabetics)
- January 2005
- Serves 10
- Ready in 5½ hours
This no-sugar, diabetic-friendly Christmas pudding will be enjoyed by everyone; the carrots and apples keep it moist and the cinnamon and mixed spice warm it nicely.
- 14.9g (6.8g saturated)
- 45.4g (24.9g sugars)
- 125g plain flour
- 125g fresh white breadcrumbs
- 125g shredded vegetable suet
- 125g currants
- 150g raisins
- 1 tbsp low-calorie sweetener
- 2 tsp each ground cinnamon and mixed spice
- 1½ tsp baking powder
- 4 large eggs, beaten
- Finely grated zest of 1 large lemon
- Finely grated zest of 1 large orange
- 2 carrots, trimmed and finely grated
- 2 dessert apples, peeled, cored and cut into small chunks
- 150ml milk
- Icing sugar, for dusting
- Lightly butter a 1.4-litre pudding basin and line the base with a circle of baking paper.
- Mix together the dry ingredients, then stir in the other ingredients until well combined. Spoon the mixture into the basin and cover with a circle of buttered baking paper. Fold a pleat into a piece of foil and arrange over the pudding. Secure with string.
- Carefully place the pudding in a pan of boiling water, making sure the water comes a third of the way up the side of the basin. Cover, reduce the heat to a simmer and steam gently for 5 hours.
- Turn out the pudding and serve dusted with icing sugar.
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