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.
- 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
- Put the dried fruit in a bowl with the brandy, mix well and leave to soak several hours or overnight if time permits.
- Add all the other ingredients to the dried fruit and brandy (remembering to make a wish!) and mix thoroughly.
- 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.
- 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.
- 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).
- 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.
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