Original posting 28th December 2014
Christmas isn’t the same without Christmas pudding, in my opinion. A Christmas without Christmas pudding is like Father Christmas without his reindeer. It doesn’t work.
Traditional Christmas puds, being packed with plumped up, now juicy dried fruit, sugar, syrups, butter/suet, booze etc. and all of the things that make them that signature dense, rich and so damned delicious pudding, can however, really rack up the calorie richter scale of your Christmas feast. Particularly if you’re partial to the dollop of brandy butter and slug of white sauce too. This being said, the festive period is supposed to be the season of a bit of over indulgence, family gatherings, and most importantly enjoyment. It only comes around once a year. It’s a time for making memories, enjoying the company of loved ones, and of course, delicious food. There’s more on that on my other Protein Christmas Pudding recipe..yes, there are two!
I’ve edited this post from the original because hell, did I ramble! Even I couldn’t be bothered to read it all! The long and short of it is, I was originally asked by a supplement company to create a higher protein Christmas pudding that’s a bit lighter on the waistline. Not one to turn down a challenge, I set to. It’s gluten, grain, refined sugar, almost dairy free the tbsp of whey aside, and contains no butter, suet or oils.
WHY, oh why, you might be thinking is there a Christmas protein pudding. It’s Christmas. Well, as above, I was asked to and I like a challenge. You might’ve gathered playing in the kitchen is my kinda jam. Plus, Christmas Day isn’t the only time I like to partake in a little Christmas pud you know. So whilst the actual day is all about the real thing, otherwise if there’s a slightly-better-for-you version that tastes awesome too, why not.
See ‘Notes’ below for suggested substitutions.
- 20g sultanas
- 20g dried cherries
- 1/2tsp mixed spice
- 1/2tsp cinnamon
- 1/2tsp ground ginger
- dash nutmeg
- 1/2tsp rum flavouring (from Sainsbury’s)*
- 45ml apple juice
- 25g carrot, finely grated
- zest of 1/2 orange
- 10g granulated sugar alternative or coconut sugar
- 6 stevia drops*
- 10g dark agave nectar*
- 10g dark chocolate hazelnut butter*
- 20ml liquid egg white
- 15g reduced fat almond flour*
- 10g whey*
- 5g ground almonds
- 1/4tsp baking powder
additional equipment: foil, baking paper, string, mini pudding mould, roasting tin
- Preheat the oven to 160C and boil the kettle.
- In a small sauce pan, combine the first set of ingredients. Bring to the boil and simmer for 4 minutes. Allow to cool for a minute or so and stir in the second lot of ingredients.
- In a small bowl, combine the final lot of ingredients. Stir into the mixture in the saucepan. It will be thick. Dollop the mixture into your mini pudding mould, press down and flatten.
- 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 of course! Although as with all Christmas puddings, they improve as they ‘mature’.
Macros (whole pudding):
358 calories; 47.3g carbs; 19.6g protein; 11.2g fat; 37.8g sugars; 6.8g fibre
- Replace the juice with stout, another alcohol, or water.
- Rum extract can be subbed for actual rum.
- Stevia drops may be substituted for extra granulated sugar/sweetener
- Agave can be subbed for another liquid sweetener of choice e.g. maple syrup
- Hazelnut butter could be subbed for another nut butter.
- For the almond flour, I’d imagine super fine oat flour or regular ground almonds would be the best substitute here, although the Sukrin products are now readily available in Tesco, Sainsbury’s and Waitrose. Regular flour may also work.
- For the whey protein, ideally unflavoured or cinnamon/spiced but any will work