
Originally Posted by
happygal
Any low carb low fat alternatives?
Hi Claire,
Here is one for you
.
Antony's Christmas Pudding
Makes:
2 x 1.3kg (3lbs) puddings (each pudding serves 6)
Preparation time:
1 hourStanding Time:
48 hours (minimum overnight)Cooking time:
2 hours x 3 (Total 6 hours) plus 2 hours reheating
Ingredients:
FRUIT MIX
350g/12oz
pitted prunes, diced
115g/4oz
maroons glacé,
quartered
175g/6oz
dried apricots, diced
225g/8oz
candied peel, diced
225g/8oz
sultanas
280g/10oz
whole glacé cherries, halved
115g/4oz
flaked almonds
55g/2oz
ground almonds
55g/2oz
toasted hazelnuts, chopped
55g/2oz
stem ginger, diced
280g/10oz
apples, cored and grated
25g/1oz
SPLENDA® Granulated
300ml/½pt
barley wine
6 tbsp
brandy
6 tbsp
Bénèdictine liqueur
3 tbsp
walnut oil
2 tbsp
treaclejuice and grated rind of
2 oranges
juice and grated rind of
1 lemon
DRY INGREDIENTS:
225g/8oz
wholemeal bread crumbs
5g/4oz
self-raising flour
175g/6oz
cold unsalted butter, grated
½ tsp each
ground cinnamon, nutmeg, mace, cloves, allspice and cardamom
MIXING MEDIUM
6
large free range eggs
2 tbsp
clear honey
2 tbsp
rough cut marmalade
Method:
1. Combine the fruit mix and leave at least overnight, preferably for 48 hours.
2. [Day 2] Combine dry ingredients then fold into the fruit mix.
3. Beat the mixing medium ingredients until fluffy and fold into the other ingredients.
4. Prepare the basins and their covers. Butter the 2 pudding basins well and cut small greaseproof rounds to fit the bottom of the bowls. Butter the greaseproof rounds and fit them in place. Cut out double rounds of greaseproof paper 7.5cm (3 inches) larger than the tops of the basins. Butter well on the side to be placed on top of the mixture.
5. Divide the mixture between the pudding basins, filling them four-fifths full. Smooth over the tops, making a small indentation in the middle. Cover with the prepared greaseproof rounds and wrap the complete basin in baking foil or muslin, (rinsed and floured on the inside), tying firmly at the top.
6.Stand the basins on a rack in a large saucepan and pour in boiling water to come three-quarters of the way up the sides of the basins. Cover the pan tightly and steam for three periods of 2 hours. Allow to cool between each period and top up the pan with extra BOILING WATER often during each cooking period.
7. Allow to cool then store in a cool, dark place until ready to use. On Christmas Day steam for a further 2 hours.
For real indulgence:
Nutrition Information
(typical values)
Per serving: Energy 3273 kJ / 780 kcal,
Carbohydrate 103.75g, Fat 30.91g.
Per 100g:
Energy 1091 kJ / 260 kcal, Carbohydrate 34.58g, Fat 10.3g.
Category
Indulgent
Brandy/Rum Butter
Serves:
6 Preparation time:
5 minutes
Ingredients:
300g/10oz
unsalted butter,softened
50g/2oz
icing sugar25g/1oz
SPLENDA® Granulated
2 tbsp
brandy or rum
Method:
1. Beat the unsalted butter with the icing sugar, SPLENDA® Granulated and brandy or rum until white and creamy.2Refrigerate until ready to use.
Tip:
You can substitute soft dark brown sugar for half the icing sugar, to give your butter a different look
Source: SPLENDA® Low Calorie Sweetener | Recipes | Antony's Christmas Pudding