Free 12WBT Recipe: Christmas Pudding

Nutrition // Caroline Attwood

A Christmas pudding is a non-negotiable tradition in most Aussie households! Here’s a great low-calorie 12WBT version that’s delicious and so easy to make.

Also read: 7 Party Snacks Under 100 Calories

12WBT’s Christmas Pudding

Pudding

  • 10 serves
  • 20 minute prep
  • 95 minutes cooking time
  • 172 calories per serve

Ingredients

  • 150g mixed dried fruit, roughly chopped
  • 250g cherries, pitted and roughly chopped
  • 1/4 cups rum (63g)
  • 60g margarine, melted
  • 2 cage free eggs (118g), lightly beaten
  • 1 cage free egg whites (33g)
  • 1/2 cup self raising flour (75g)
  • 1/4 cup self raising wholemeal flour (40g)
  • 2 teaspoons mixed spice (4g)

Method

  1. Combine dried fruit and cherries in a large bowl. Heat rum and 1/4 cup (60ml) water and pour over fruit, stirring to mix evenly. Set aside for 30 minutes to soak.
  2. Spray a 6-cup (1.5 litre) capacity pudding basin with oil. Line base with a small round of non-stick baking paper. Place a small trivet or upturned saucer into a large saucepan (large enough to hold pudding basin). Half fill with water, cover and bring to the boil.
  3. Add margarine, eggs, egg white, flours and spice to the fruit mixture. Stir until well combined. Spoon into prepared basin and smooth surface. Lock lid on, or if there is no lid cover with a sheet of non-stick baking paper and a sheet of foil, pleated across centre, and secure with string.
  4. Place basin onto trivet. Water should come halfway up the side of the basin – if not, add enough boiling water from kettle. Cover pan with a lid and simmer for 1 1/2 hours, checking water level occasionally and topping up from kettle as needed.
  5. To test if pudding is cooked through, carefully remove basin from pan, undo lid and insert a skewer (or poke skewer through foil). If it comes out clean it is ready. Stand for 10 minutes, then turn out onto a serving plate and cut into wedges to serve.

Mish Tips

  • If you like, serve pudding dusted VERY lightly with icing sugar, and with some extra cherries.
  • Pudding can be made up to 3-4 days in advance. Keep refrigerated. Bring to room temperature and reheat gently in a 160°C oven, wrapped in foil, for 15-20 minutes. Alternatively, serve at room temperature.
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