Penny Brohn UK

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Alternative raspberry and chocolate Christmas pudding

Alternative raspberry and chocolate Christmas pudding

Alternative raspberry and chocolate Christmas pudding

This alternative Christmas pudding recipe is from Nourish: The Cancer Care Cookbook by Penny Brohn UK. It’s heathy as well as delicious!
Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Servings 4 people

Ingredients
  

  • Oil, for greasing
  • 125 g Wholemeal plain flour or gluten-free flour mix
  • 125 g Sugar-free apple purée
  • 2 tsp Baking powder
  • 1 tbsp Cocoa powder
  • 1 tsp Vanilla extract
  • 125 ml Soya milk
  • 1 tbsp Xylitol
  • 150 g Raspberries,
  • Extra Raspberies to serve (optional)
  • For the Chocolate Sauce
  • 2 tbsp Xylitol
  • 1 Large tbsp Cocoa powder

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 20cm/8in round baking dish.
  • Sift the flour, baking powder and cocoa powder into a bowl, then tip in the bran.
  • Mix together the vanilla, apple purée, milk and xylitol, and beat into the flour mixture.
  • Stir in the raspberries, then spoon into the baking dish.
  • Combine the sauce ingredients with 400ml/14fl oz/generous 1½ cups boiling water, and pour gently over the batter. Do not stir the liquid in – it will seep in as it cooks.
  • Carefully put the dish in the oven and bake for 35–40 minutes until the pudding is firm on top but with a gooey chocolate sauce underneath.
  • Serve with extra raspberries, if you like.

Notes

This alternative dish can be kept in the fridge for up to 2 days.
Keyword chocolate, Christmas, Raspberry

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