Diabetic Christmas Pudding |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This is a good Christmas Pudding, I think it came from the Australian Diabetic Association. It's best made a couple of weeks before eating or even up to a couple of months before and stored in the fridge. Ingredients:
1 large carrot, grated |
100 g prunes, pitted, chopped |
100 g dried apricots, chopped |
340 g mixed dried fruit |
1 tablespoon orange zest |
1 tablespoon lemon zest |
85 g dark brown sugar |
100 g butter |
2 eggs, beaten |
55 g fresh whole wheat breadcrumbs |
110 g whole wheat flour |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
200 ml guinness stout |
2 tablespoons black treacle |
Directions:
1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
4. Steam for 3 hours, ensuring that the pan does not boil dry.
5. Serve hot.
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