Sweet Freedom syrup made 100% from fruit in place of sugar turns this traditional Christmas pudding into a healthier finale to your Christmas meal.
- 300g Raisins
- 150g Currants
- 150g Shredded Vegetable Suet
- 150g Breadcrumbs
- 150g Finely Grated Carrots
- 75g Sweet Freedom Dark
- 30ml Guinness
- 30ml Brandy
- 2 Medium Free Range Eggs
- Butter or oil to grease the basin/mould
You will need:
- 1 litre (approx 2lb) pudding basin or spherical pudding mould.
- In a large bowl mix together the raisins, currants, suet, breadcrumbs and grated carrots.
- Then mix together the Sweet Freedom, Guinness, Brandy and eggs and pour onto the fruit mixture.
- Stir well until combined, cover and leave in a cool place overnight.
The next day:
- Grease the basin or mould with butter or oil and place a small circle of non stick baking parchment in the bottom of the basin or in the top and bottom halves of the spherical mould.
- Stir the pudding (don’t forget to make a wish!) and press into the basin or mould.
- If you are using a basin, cover with a piece of baking parchment followed by tin foil and tie with string.
- Steam for 8 hours, keeping the water in the pan topped up with boiling water.
- Leave to cool and if you’ve use a basin, remove the baking parchment and foil and re-cover with new paper and foil.
- Keep the pudding in a cool place until Christmas day.
- On Christmas morning, steam the pudding for at least an hour before serving.
Gluten Free Version:
- Use 150g of ground almonds instead of the breadcrumbs and omit the Guinness and use 60ml of Brandy instead.
Recipe and photo credit by- Sweet Freedom