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Food & Recipes -
Christmas recipes
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Serves 10 - 1 serving 280 kcals/2.5g fat - 75g (3oz) currants
- 75g (3oz) sultanas
- 115g (4oz) raisins
- 75g (3oz) cherries
- 75g (3oz) plain flour
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- 50g (2oz) fresh breadcrumbs
- 50g (2oz) brown sugar
- 2 tsps gravy browning
- grated zest of ½ lemon and orange
- 115g (4oz) grated apple
- 115g (4oz) grated carrot
- 4tbsp brandy, rum or beer
- 1tbsp lemon juice
- 4tbsps skimmed milk
- 2 eggs beaten
- 2 tbsp molasses or cane sugar syrup
- 4 tbsps brandy or rum for reheating
- Combine all the dry ingredients and wet ingredients in 2 separate bowls.
- Mix together, adding the beaten egg, until all the ingredients are well combined.
- Pour the mixture into a 1 litre (2lb) pudding basin or glass bowl and cover with aluminium foil if steaming or an upturned plate if microwaving.
- Place in a steamer, cover and cook for 3 hours or microwave on high power for 5 minutes, leave to stand for 5 minutes, then microwave for a further 5 minutes.
- To reheat drizzle with brandy/rum steam for 2 hours or microwave for 10 minutes.
This recipe and others like it appear in the Rosemary Conley's Low Fat Cookbook.
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