Original posting 21st December 2014
This is one of two recipes for Protein Christmas Puddings on my blog – yes two. Both fairly similar, both slightly different with slight variations of ingredients, but both equally as delicious. The other is here.
Christmas puddings: there’s about a million different variations out there – all claiming to be traditional. That got me thinking – what really is traditional? Some use candied peel (absolute pet hate of both mine and my siblings), some use chopped nuts, different mixes of dried fruits, some use butter as opposed to suet, some use grated apple or carrot, others don’t. I think tradition is whatever you make it. At Christmas in particular, tradition is unique to each and every family. I think that’s what gives this time of year half of it’s magic. There’s comfort in the familiarity of celebrating how you know.
There’s no other time of year that can quite match up to Christmas in my opinion. I’m like an excitable jack in a box when I think about it. I just love Christmas, always have, always will. Hunting for and collecting the tree, Christmas songs, dancing round the kitchen making the Christmas food (yes this does happen), watching festive films and the Christmas Day amble around the park. I say amble because the Christmas indulgences are somewhat of a er, pace slower, if you know what I mean. Stretchy leggings are essential.
But as you get older, and you realise the heartbreaking fact that there’s a very real chance Santa doesn’t actually deliver your presents each year, nor does he half eat that mince pie you left out, you coincidentally begin to appreciate Christmas for more than whatever is beneath the tree. It becomes about family. About enjoying each others company, relaxing, and being surrounded by good food and merry cheer. All signs of getting older, apparently. Can’t say I’m getting much of the ‘older and wise’ part though. When does that come into play?!
- 30g sultanas
- 45ml apple juice*
- 25g carrot, finely grated
- 1tsp rum flavouring*
- 1tsp vanilla extract
- 10g peanut butter (or a high protein one such as this)
- 5g date syrup*
- 10ml water
- 1tsp ground cinnamon
- 1tsp ground ginger
- 1/2tsp ground mixed spice
- pinch nutmeg
- 15g granulated sugar alternative or coconut sugar
- 20g reduced fat almond flour*
- 10g pea protein
- 5g unflavoured whey isolate*
- Preheat the oven to 160C and boil the kettle.
- In a small bowl, combine the sultanas, apple juice, carrot, rum flavouring, vanilla extract. Cover and microwave on high for about 3 minutes, stirring a couple of times in between.
- Stir in the peanut butter, date syrup and water until combined.
- Combine the dry ingredients together. Stir into the sultana mixture to form a thick mixture.
- Lightly oil and line the bottom of a miniature pudding mould. Fill the mould with the mixture and press down making sure it’s firmly packed.
- Take a square of foil and a square of baking paper. Make a pleat in the middle and fold, as you would do for a normal Christmas pudding. Cover the top of the pudding mould with this and tie with string to secure.
- Place in a roasting tin in the oven and pour the boiling water into the tin until it is about half way up the pudding mould. Steam for 45-50 minutes. Leave to cool fully, unless eating straight away. Note: as with all Christmas puddings, they improve as they have time to mature and the flavours to develop.
307 calories; 34.5g carbs; 28.2g protein; 6.8g fat; 7.2g fibre; 27g sugars
- you can also sub half sugar free syrup, half water or stout
- rum flavouring can be switched for 1 tsp rum
- for the date syrup, the best sub would be treacle, honey or malt extract
- to replace the almond flour, I recommend super fine oat flour or regular ground almonds, although the Sukrin products are now readily available in Tesco, Sainsbury’s and Waitrose. Regular flour may also work.
- You could probably omit the tbsp of whey protein to make a dairy free version.