– Recipe by Gillian Leahy, Slimming World –
A WORD FROM THE CHEF
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
Â½ 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.
ABOUT THE CHEF
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.
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