Healthy Plum Pudding
Spiced plum pudding loaded with currants, walnuts, citron, grated carrots—and oh my, carrots and potatoes! A much healthier version of the old-time classic British Christmas dessert pudding that was made with suet!
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoon each ground nutmeg and ground cinnamon
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/2 cups dried currants
3/4 cup walnuts, chopped
3/4 cup citron, chopped
3 large eggs
3 tablespoon butter, melted
1 1/2 cups grated raw carrots
1 1/2 cups grated raw potatoes
- Sift flour, baking soda, spices and salt into bowl. Stir in sugar. Combine currants, citron and walnuts into flour mixture.
- In a large bowl, crack the eggs and beat well. Stir in melted butter slowly. Combine flour mixture, grated carrots and potatoes. Mix well.
- Turn into well-greased heatproof bowl. Cover with a double thickness of foil and tie with a string. Place on rack in deep saucepan or canning kettle with lid. Add boiling water to come halfway up sides of mold. Cover and steam over low heat 2 to 2 1/2 hours or until knife inserted in middle comes out clean and top of pudding is firm. Check water level occasionally and replenish with boiling water if necessary.
- Remove foil from mold; let sit at least 10 minutes before turning out onto cooling rack. Cool completely. Wrap in foil; store in fridge up to 2 weeks or freeze. If frozen, thaw before reheating. To reheat, return pudding to mold, cover and steam 1 hour or until heated through.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 351, Calories from fat: 84, Total fat: 9 gm, Saturated fat: 3 gm, Cholesterol: 61 mg, Sodium: 187 mg, Carbohydrate: 56 gm, Protein: 6 gm.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.