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The Fast 800 Christmas Pudding Recipe
Prep time:15 mins- Cook time:120 mins
Servings:9
We’re delighted to share the recipe for our low sugar Christmas pudding, created by The Fast 800 nutrition team to make sure no one misses out on the classic dessert this festive season.
A store-bought Christmas pudding often has 40-50g of sugar per serve. One slice of our pudding has just 20g of sugar. While it’s still higher than our usual recipes at The Fast 800, this healthier version won’t leave you feeling sickly sweet and over-stuffed.
Plus, our take on a Christmas pudding can be enjoyed immediately after steaming – perfect for a last-minute dessert! The Fast 800 Programme is getting ready for the festive season with new workouts, celebration recipes and menus, start your 7-day free trial today.
Ingredients
- 50g cranberries
- 50g currants
- 190g prunes, diced
- 50g mixed peel
- 1/2 lemon, zest and juice
- 130g wholemeal flour
- 30g almonds, roughly chopped
- 30g brazil nuts, roughly chopped
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- 200g courgette/zucchini, grated
- 80g butter, melted
- 2 eggs, whisked
Instructions
- Mix everything together except the butter and eggs.
- Once the flour and spices coat all the fruit and courgette/zucchini, add the eggs - mix well. Then add the butter - mix well.
- Pour mix into a well-oiled or buttered bowl that is safe to steam (this could be a metal bowl or ceramic pudding dish with a lip) and will fit in a large pot.
- Cover the pudding directly with two pieces of baking paper, cut into circles to cover the top, so it’s nice and neat. Then cover the dish with foil - making sure it’s quite tight around the edges. You may need to use some kitchen string around the outside.
- Place the pudding dish in a large pot of boiling water - the water should be about halfway up the pudding dish.
- Steam for 2 hours, or until a skewer comes out clean. During cooking, keep topping up with boiling water so it stays at the halfway point. Adjust the heat as needed to ensure the water is continuously simmering.
- Remove bowl from the pot and allow to cool before sliding a knife/spatula down the side and turning out to serve. Alternatively, cover the pudding dish in cling film and store in the fridge for a few days before serving.
- To reheat: place in the microwave on high for 2-3 minutes, or put back into the pudding bowl and steam again for 20-30 minutes.
- Serve with a dollop of thickened cream (not included in the nutrition data).
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