This is my version of a lower carb and lower sugar Christmas pudding. I have tried to create the same authentic flavour without overloading too much with natural sugars; it is a good compromise for those who want to enjoy this traditional family favourite. The texture is not the same as an all-fruit pudding, but it will certainly satisfy those who are on a sugar-free, low carb diet.
Nutritional information Per Serving
302 Kcals
21.4g fat
13.1g net carbohydrates
6.3g fibre
7.4g Protein
Serves 10
150g blueberries
2-3 plums, stoned and diced. You don’t have to peel them.
75g dried cranberries
75g mixed nuts (can be almonds, brazil, walnuts or macadamia nuts) finely chopped
2 tbsp. nut butter (can be almond or macadamia)
1 cooking apple, grated with skin
1 carrot, grated
Grated zest and juice of 1 lemon
3 eggs, beaten
4 tbsp. brandy
50g coconut flour
130g almond flour or ground almonds
1 tsp ground nutmeg
3 tsp mixed spice
3 tsp cinnamon
2 tsp all spice
75g suet (can use vegetarian suet if preferred)
150g erythritol blend or xylitol (I use Sukrin Gold, a brown sugar alternative)
Baking paper, foil and string
Grease 1.2 litre pudding basin
Place the fruit, chopped nuts, nut butter, apple, carrot and lemon juice and zest in a bowl. Pour over the brandy (can use more if you like a rich pudding) and leave for at least 1 hour to infuse.
Sift together the flours and spices in a bowl. Add the suet and sweetener and stir well until all ingredients are well combined.
Add the infused brandy mixture and the beaten eggs. Combine with the flour. Stir well and make a Christmas wish!
Pour into the greased pudding basin and cover with a greased round of baking parchment.
Take a square of foil, larger than the top of the basin; make a pleat in the centre to allow for any expansion during cooking.
Place over basin and seal well with string, making sure it is tight. It is advisable to make a handle with string to make it easy to remove the basin from the hot pan in the slow cooker.
Place pudding in the stoneware and pour boiling water three quarters of the way up the basin. Cook for 8-10 hours on low, the longer the cook, the darker the pudding.
To reheat the pudding, place in stoneware with boiling water and reheat on high for 2-3 hours.