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Low-fat plum pudding
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Prep Time:
390 minutes
Cook Time:
240 minutes
Total Time:
630 minutes
Ingredients:
  • 350g raisins, coarsely chopped
  • 300g sultanas
  • 1 x 300g pkt currants
  • 185ml (3/4 cup) rum
  • Melted butter, to grease
  • 100g 60% less fat margarine
  • 200g (1 cup, firmly packed) brown sugar
  • 2 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 115g (3/4 cup) plain flour
  • 75g (1/2 cup) self-raising flour
  • 2.50 gm ground nutmeg
  • 2.50 gm ground cinnamon
  • Bought low-fat vanilla custard, warmed, to serve
Instructions:
  • Combine the raisins, sultanas, and currants in a glass or ceramic bowl. Mix in the rum. Cover and let it sit at room temperature, stirring occasionally, for 6 hours to enhance the flavors.
  • Grease a 2L (8-cup) pudding basin with luxurious melted butter and line the base with non-stick baking paper.
  • In a large bowl, use an electric beater to mix the margarine and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the breadcrumbs, combined flour, nutmeg, and cinnamon. Fold in the raisin mixture and stir until combined. Transfer the mixture into the prepared basin and smooth the surface.
  • Place a heatproof saucer upside down in a large saucepan. Fill the saucepan with boiling water until it reaches one-third full. Simmer over low heat.
  • Prepare a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Layer the paper on top of the foil and fold to create a wide pleat in the center. Position the paper-foil combo over the basin with the foil side up. Secure the foil by tying a double piece of kitchen string under the basin rim. For a handle, loosely tie another double piece of string over the basin top. Scrunch the paper and foil around the rim to prevent moisture from getting in.
  • Lower the basin onto the saucer in the saucepan using the handle, and pour boiling water into the pan until it reaches two-thirds of the way up the side of the basin.
  • Simmer covered for 4 hours, adding boiling water as needed, until a skewer inserted into the center of the pudding comes out clean.
  • Allow the dish to rest for 5 minutes, then invert it onto a serving plate. Cut into wedges and enjoy alongside custard.

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