Christmas is not only the time of year for giving, but for eating too! This can be difficult though if you follow a low-fat or gluten-free diet. Never fear, this low-fat, gluten-free Christmas pudding recipe is here to get you through the holidays.
Swapping out sugar for molasses and date syrup, this recipe is healthier and lower in fat than a traditional Christmas pudding. While this recipe does take a little time to prepare, the results are worth it. Never mind that dreary saying, I believe you should have your Christmas cake and eat it too!
Date syrup
Ingredients:
- 400g dried Medjool dates, pitted
- 4 cups water
Instructions:
- Use a pair of kitchen scissors to chop up the dates.
- Place the dates and water in a medium saucepan and bring to a simmer over a medium heat. Simmer for 30 minutes, stirring occasionally.
- Remove from the heat and cool for 30 minutes.
- Once cooled, transfer the mixture to a blender or food processor and blend until very smooth
- Strain the mixture through a sieve to get rid of any big bits.
- Return the syrup to a saucepan and simmer over a medium heat for 30 minutes to reduce.
- Remove from the heat and cool.
Christmas pudding
Ingredients:
- 100g currants
- 100g sultanas
- 100g dried cherries
- Grated zest and juice from one lemon
- Grated zest and juice from ½ an orange
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 100ml date syrup
- 1 granny smith apple, grated
- 1 large carrot, grated
- 300g ground almonds
- 50g gluten-free cornflour
- 1 tsp gluten-free baking powder
- 2 medium free-range eggs
- 50ml olive oil, plus extra for greasing
- 2 tbsp molasses
- 100ml cognac or brandy
Instructions:
- Combine all the dried fruit, citrus zests and juices, the spices and alcohol in a large bowl and cover and allow to soak for 24 hours.
- When the dried fruit has absorbed the juice and alcohol, mix in the date syrup, apple and carrot with a wooden spoon until well combined.
- In a medium bowl, combine the ground almonds, cornflour and baking powder with a pinch of salt.
- Beat the eggs one at a time into the soaked fruit mixture, then stir in the oil and molasses.
- Stir in the ground almond mixture until everything is well combined.
- Grease a large pudding bowl or ovenproof dish with a little oil and pour the cake mix into the pudding bowl.
- Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise.
- Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl.
- Steam, covered with a lid, for 4 hours. Be sure to check the water level during cooking, topping up as necessary.
- Once the pudding has steamed, remove from the pan and leave to stand for 10 minutes.
- If you are preparing this pudding ahead of time, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
- Serve along with your favourite low fat frozen yoghurt or sauce.
[TheChanp-Sharing]
