Christmas Pudding Recipe – Slimming World Style

I have to admit, I’m not a fan of Christmas Pudding. I’d much rather have something gooey and chocolatey for my Christmas lunch dessert!

However, I know lots of people do like it and this Slimming World version serves 10 with each serving coming in at 7 syns.

Christmas Pudding


  • Dried mixed fruit – 225g
  • Brandy – 1 tbsp
  • White self-raising flour – 50g
  • White bread, crumbed – 85g
  • Dark brown sugar – 50g
  • Carrots, peeled and finely grated – 170g
  • 1 cooking apple, peeled, cored and grated
  • Mixed spice – 1 tsp
  • Freshly grated nutmeg – 1/2 tsp
  • A pinch of ground cinnamon
  • Grated zest of 1 orange
  • Grated zest of 1 unwaxed lemon
  • 3 large eggs, beaten
  • Guinness or stout – 75ml
  • Holly to decorate
  • Icing sugar – 1 level tsp to dust


  1. Put the dried fruit in a bowl with the brandy, mix well and leave to soak several hours or overnight if time permits.
  2. Add all the other ingredients to the dried fruit and brandy (remembering to make a wish!) and mix thoroughly.
  3. Tip the mixture into a 1.2 litre pudding basin. Cover with a double thickness of baking parchment and then a piece of foil and tie securely with string.
  4. Place the pudding on top of a steamer above gently simmering water. Cover with a lid and steam gently for 5 hours, topping up the water in the bottom of the steamer if needed.
  5. When the pudding is cold, replace the covers with clean ones and store in a cool, dry place until Christmas Day (It can be stored for up to 3 months).
  6. Reheat on Christmas morning by steaming gently for 3 hours. Alternatively, remove the covers, place cling film over the basin and microwave on high for 6 minutes. Turn out on to a serving plate, decorate with the holly and dust with icing sugar.

Slimming World Christmas Pudding

Slimming World Christmas Pudding

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