At Christmas time, there's no reason why you can't indulge yet keep the kilos in check! Try this sugar and gluten free Christmas Pudding, by SweetLife.
Combine raisins, sultanas, currants, figs, butter or suet, brandy, cinnamon, nutmeg, cloves, allspice and black pepper in a large glass or ceramic bowl. Cover and refrigerate overnight.
Brush a 2.5 litre pudding basin with butter or oil to grease well.
Soak breadcrumbs with hot milk and sherry in a large mixing bowl. Meanwhile, use an electric beater to beat eggs, Perfect Sweet® xylitol and salt in a separate bowl until pale. Stir into breadcrumb mixture. Add fruit mixture and mix well.
Spoon into pudding basin. Cover with greaseproof paper and secure tightly with string. Place the basin in a large saucepan. Add enough boiling water to come three-quarters up side of basin. Cover and bring water to the boil. Reduce heat and simmer for 7 hours. Check often and top up with boiling water as needed.
Preheat oven to 150°C/130°C fan-forced. Remove basin from saucepan. Remove greaseproof paper and bake pudding for 30 minutes.
Boil the pudding for a further 2 hours on the day of serving. Serve with brandy butter.
Use an electric beater to beat butter with Perfect Sweet® xylitol in a bowl until pale. Add the brandy a tablespoon at a time, beating well after each addition. (This prevents mixture from separating.) Place in a serving bowl.
Baking the pudding for the last 30 minutes in the oven gives it the lovely rich colour and flavour. Brandy butter can be frozen until required.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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