Traditional Christmas food is often high in sugar and fat, and not a healthy option if you have MS. But it doesn’t have to be that way. Here’s a prize-
As there is no sugar in the recipe and only a small amount of alcohol, you can’t make this pudding too far in advance, because it won’t keep that long. I usually make it on Christmas Eve, with help from any family members who are around, and then steam it on Christmas day whilst the main course is in the oven.
Happy Christmas, everyone!
designed by studio164 -
Christmas Pudding (enough for 6-
80g (3oz) unhydrogenated margarine
120g (4oz) dried figs, with stalks removed
120g (4oz) stoned prunes
1 medium carrot, peeled and chopped into 4 or 5 pieces
1 dessert apple, peeled, cored and quartered
230g (8oz) breadcrumbs
120g (4oz) raisins
Juice and grated rind of 1 orange
1 beaten egg
1/2 tsp each ground cinnamon and ground ginger
2 1/2 fl.oz (75ml) rum or brandy (You can use fruit juice if you prefer).
Put margarine in a microwave bowl and cook on 80 for 1 minute until melted. Put figs, prunes, carrot and apple into bowl of food processor and process until chopped up finely.
In a large mixing bowl, mix margarine, fruit and all other ingredients. Transfer mixture to a greased 2 pint (1.5 litre) pudding basin.
Cut a sheet of greaseproof paper approximately 40cm (15 inches) square. Form a 'pleat' in the centre of the paper and place over basin. Tie securely in place with string, forming a handle with another length of string.
Put an upturned plate in the bottom of a large saucepan or stockpot and place bowl on plate. Pour in boiling water to halfway up sides of bowl. Bring water tp boiling point, turn down heat, cover pan and simmer for three hours, Top up with more boiling water once an hour if required.
When cooked, lift bowl out of pan using string handle and remove paper 'lid'. Using oven gloves, turn pudding out onto serving plate.
Pour mixture into a 1.5 litre glass bowl and cover tightly with clingfilm. Heat on 100 for 8 minutes (800W) or 7 minutes (900W). Pierce clingfilm with a sharp knife, cover with a plate, and leave to stand for 12 minutes before turning out onto a serving plate.