Try this No Added Sugar version of Christmas Pudding, no one will even guess that you have done anything different except maybe compliment the chef. However it does mean you will have used a sweetener that is low on the Glycemic index and has 25% fewer calories than sugar, so you can secretly feel a little virtuous as everyone tucks into their Christmas pud. The sweetener in question is Sweet Freedom, made from 100% fruit, available in both mild and rich varieties and suitable to replace sugar all the time.
‘No added sugar’ Christmas Pudding
Preparation: 15 minutes
Cooking: 3 – 4 hours
Serves: 6 – 8
1 large carrot, grated
120g ready-to-eat dried prunes, pitted, chopped
120g ready-to-eat dried apricots, chopped
300g mixed raisins, currants and sultanas
1 [V00765 orange, grated zest only
1 [V00198 lemon, grated zest only
100g olive oil based spread or butter
3 tbsp / 75g Freedom
2 free range eggs, beaten
1 tsp baking powder, this one is gluten free or the Allergycare one is suitable for multiple intolerances.
75g ground almonds
100g porridge oats
1 tbsp ground mixed spice
- Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest and set aside.
- Melt the olive oil spread / butter gently in a pan over a low heat and set aside.
- In a separate bowl beat together the SWEET FREEDOM and the eggs.
- Stir in the fruit mix, the olive oil spread / butter and all the remaining ingredients, cover and refrigerate overnight.
- Spoon into a 900g / 2lb pudding basin, cover with a pleated piece of greaseproof paper (or foil) and secure with string.
- Steam for 3 – 4 hours, ensuring that the pan does not boil dry. *If you have a slow cooker put the pudding basin in and fill with water until it is about ¾ of the way up the side of the basin and cook for 6 hours.