Christmas pudding! | Anglo Celtic

– Recipe by Gillian Leahy, Slimming World


Our version is still fruity and boozy, but it’s surprisingly light!


225g of mixed dried fruits

1 tablespoon of cognac

170 g finely grated carrots

50g self-rising white flour

50 g dark brown sugar

85g white bread, reduced to breadcrumbs

Three large eggs, beaten

A cooking apple, peeled, seeded and grated

75 ml Guinness or stout

Grated zest of 1 orange

Grated zest of 1 untreated lemon

½ teaspoon of grated fresh nutmeg

Pinch of ground cinnamon

A teaspoon of mixed spices

Cranberries, for garnish

Mint sprig, to garnish

A teaspoon of icing sugar, for sprinkling


Put the dried fruits in a bowl with the cognac, mix well and let macerate for several hours, or overnight if weather permits.

Add all the other ingredients to the dried fruits and brandy (don’t forget to make a wish!) And mix well.

Pour the mixture into a 1.2 liter pudding basin. Cover with a double thickness of parchment paper, then cover with a piece of aluminum foil and tie securely with string.

Place the pudding on top of a steamer over the simmering water.

Cover with a lid and gently steam for five hours, adding water to the bottom of the steamer if necessary.

When the pudding is cold, replace the lids with clean ones and store in a cool, dry place until Christmas Day (it can be stored for up to three months).


You can cut the baking time to two hours and 54 minutes by microwaving the pudding rather than steaming it on Christmas Day.


Gillian Leahy is the Slimming World Consultant for Virginia Group. Sit-down lessons Wednesdays at 9:30 am and 6 pm at the Virginia Rugby Club.

Gillian phone 086-3682507.


Cook with beef and beans

About Chris Stevenson

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