Nutritional Therapy Oxford Dip ION, mBANT
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Christmas Pudding

Try this sugar-, gluten-, and dairy-free Christmas Pudding
and see if anyone notices!!!

Preparation: 30 minutes
Cooking: 3-4 hours
Serves: 6-8

1 large carrot, grated
120g ready-to-eat dried prunes, pitted, chopped
120g ready-to-eat dried apricots, chopped
300g mixed raisins, currants and sultanas
1 orange, grated (zest only)
1 lemon grated (zest only)
100g coconut oil or olive oil
3 tbs xylitol
2 eggs, beaten
1 tsp baking powder
75g ground almonds
100g porridge oats (gluten-free from Waitrose)
1 tbs ground mixed spice

  1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest and set aside.
  2. Melt coconut oil (warm olive oil) gently in a pan over a low heat and set aside.
  3. In a separate bowl beat together the xylitol and the eggs.
  4. Stir in the fruit mix, the coconut/olive oil and all the remaining ingredients, cover and refrigerate overnight.
  5. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
  6. Steam for 3-4 hours, ensuring that the pan does not boil dry.

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