Low Carb Christmas Pudding - Slow Cooker

December 12, 2017

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.

 

 

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