We’ve been thinking for a long time about how to make a Christmas pudding without all of the dried fruit. We can’t think of a Christmas without a delicious pudding and some custard or ice cream on the side.
We’ve decided to do two versions of Christmas pudding.
This one is for those people who are happy to make it on the day. It literally only takes a few minutes. So whilst the family is making a start on the dishes you could whip this recipe up.
This pudding was inspired by our favourite Sugar Free Recipes iPhone and iPad Cookbook App, “Sweet Poison Recipes”, by David Gillespie.
- Serves: 4
- Prep time: 5 mins
- Cooking time: 7 minutes in the microwave
- Cookware: 4 one cup ramekin dishes
1/2 cup full cream milk
1/3 cup olive oil
1 tablespoon of vanilla essence
2/3 cup The Sugar Breakup Dextrose
1 teaspoon mix spices
3/4 cup of self raising flour
Thick grated skin of a lemon
Thick grated skin of a small orange
Put it all together
- Using a hand whisk, mix the eggs, olive oil, milk and vanilla together until blended. It takes less than a minute.
- Sift the flour, dextrose and mixed spices together.
- Place the dry ingredients and the thick grated peel of the lemon and orange into the wet mix.
- Still using your whisk, mix it together until blended.
- Place the mixture evenly into the 4 ramekin dishes. Only fill up to just past half way as this pudding rises.
- Cook all 4 ramekins together for 7-8 minutes in the microwave on high. Check on them at the 6 minute mark.
- Puddings should have a moist appearance.
- This recipe can be doubled to make more puddings.
- Microwaves vary in power so make sure you check the puddings and adjust time as needed.
- If removing from ramekin to serve, let sit for a few minutes first before attempting to remove them.
Christmas is almost upon us, order your dextrose and rice malt syrup here so you can enjoy The Sugar Breakup inspired Christmas!
Reblogged this on Chef Ceaser.