Name: Alternative raspberry and chocolate Christmas pudding
Prep time: 10 min
Cook time: 40 min
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

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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!

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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