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Christmas pudding (suitable for diabetics)

Name: Christmas pudding (suitable for diabetics)
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: Serves 10
Cuisine: British recipes
Ingredients: 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

Published: 31 Dec 04
Updated: 4 Mar 25

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.

Easy
January 2005

Test kitchen approved

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.

Nutrition: per serving

Calories: 331kcals
Fat: 14.9g (6.8g saturated)
Protein: 7.2g
Carbohydrates: 45.4g (24.9g sugars)
Salt: 0.6g

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Ingredients

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

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Method

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.

Recipe from January 2005 Issue

Nutrition

Nutrition: per serving

Calories: 331kcals
Fat: 14.9g (6.8g saturated)
Protein: 7.2g
Carbohydrates: 45.4g (24.9g sugars)
Salt: 0.6g

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Published: 31 Dec 04
Updated: 4 Mar 25

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tina koorland says:

5th Dec 2015 at 3:45 pm

Can this be made in advance and would it benefit from being made in advance and stored?

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