Sally Bee's healthy Christmas pudding
Here is Sally Bee's healthy version of the ultimate Christmas indulgence, which can be made even healthier by substituting the brandy for orange juice if you like.
Sally advises that you make this ahead of time after cooking with the steam method, then reheat using the microwave - you'll still get the same wonderful flavour in super quick time.
Instead of brandy butter, serve with low fat crème fraiche with a sprinkle of sugar and a dash of brandy.
Ingredients:
75g currants75g sultanas115g raisins50ml brandy50g cranberries75g self-raising flour½ tsp cinnamon½ tsp mixed spice50g breadcrumbs50g dark Muscovado sugarGrated rind of ½ lemonGrated rind of ½ orange115g apples, peeled and grated115g carrots, peeled and grated2 medium eggs60ml skimmed milk2 tbsp molasses60ml brandy, optional (or orange juice)
Method:
First of all soak the dried fruit along with the cranberries in the 50ml brandy or orange juice overnight
In a large mixing bowl, stir together the flour, cinnamon, mixed spice, sugar and bread-crumbs
3, Next, mix in the soaked fruit and brandy (or orange juice) mixture along with the grated orange and lemon zest, grated apple and carrot
Now beat the eggs with the milk and molasses and slowly add to the mixture. Mix gently but thoroughly.
Place in a greased 1.2 litre ovenproof pudding bowl. If you wish to microwave the pudding, place an upturned plate over the dish and microwave on high for 5 minutes.
Leave to stand for 5 minutes, then microwave for a further 5 minutes
If you wish to steam the pudding, cover with foil or pudding cloth, and then steam gently for 3 hours, keeping the water topped up.
This pudding can be cooked ahead of time. Once cooked allow to cool and then wrap in foil and leave in a cool dry place until required.
This works wonderfully reheated in the microwave with the extra brandy poured over just before serving!