Christmas pudding (Slimming World friendly)
This is a lovely light Christmas pudding recipe, I took the original Slimming World recipe from online but altered it very slightly as I'm not keen on brandy or stout but the syns remain the same. The genius of this is that you can steam it in the slow cooker! My sister always does this with her Christmas puddings (Thanks Sue!) which gave me the idea to cook this one that way too.
I'm not a fan of the traditional very heavy Christmas pudding and this one is really light and fruity but couldn't be easier to make you literally just soak the fruit overnight then mix it all together.
Christmas Pudding
225g dried mixed fruit
3 tbsp cream sherry
50g white self raising flour
85g white breadcrumbs
50g dark brown sugar
2 carrots (peeled and grated)
1 apple (peeled and grated)
1 tsp mixed spice
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
zest of 1 lemon
zest of 1 orange
3 large eggs (beaten)
Soak the dried fruit in the sherry overnight and the next day just mix everything together really well until everything is combined. Place the mixture into a pudding basin or pyrex bowl and cover the top with baking parchment and foil keeping it quite loose and tie with string to secure.
Half fill your slow cooker with boiling water and put it on high, Carefully place the pudding into the slow cooker and put on the lid and cook for five hours.
Thats it!! Just replace the top with fresh parchment and foil and keep in the fridge till ready to serve, to reheat just put back in the slow cooker the same way for 3 hours or easier still microwave in portions.
Serve 10 at 7 syns a portion
I'm not a fan of the traditional very heavy Christmas pudding and this one is really light and fruity but couldn't be easier to make you literally just soak the fruit overnight then mix it all together.
Christmas Pudding
225g dried mixed fruit
3 tbsp cream sherry
50g white self raising flour
85g white breadcrumbs
50g dark brown sugar
2 carrots (peeled and grated)
1 apple (peeled and grated)
1 tsp mixed spice
1/4 tsp freshly grated nutmeg
1/4 tsp cinnamon
zest of 1 lemon
zest of 1 orange
3 large eggs (beaten)
Soak the dried fruit in the sherry overnight and the next day just mix everything together really well until everything is combined. Place the mixture into a pudding basin or pyrex bowl and cover the top with baking parchment and foil keeping it quite loose and tie with string to secure.
Half fill your slow cooker with boiling water and put it on high, Carefully place the pudding into the slow cooker and put on the lid and cook for five hours.
Thats it!! Just replace the top with fresh parchment and foil and keep in the fridge till ready to serve, to reheat just put back in the slow cooker the same way for 3 hours or easier still microwave in portions.
Serve 10 at 7 syns a portion
