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Super-healthy 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
  • 125ml (1/2 cup) rum
  • 60ml (1/4 cup) apple juice
  • Melted butter, to grease
  • 100g 60% less fat margarine
  • 32.00 gm brown sugar
  • 2 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 140g (2 cups) fresh multigrain breadcrumbs (made from day-old bread)
  • 115g (3/4 cup) wholemeal plain flour
  • 75g (1/2 cup) wholemeal self-raising flour
  • 2.50 gm ground nutmeg
  • 2.50 gm ground cinnamon
  • Bought low-fat vanilla custard, warmed, to serve
Instructions:
  • Combine raisins, sultanas, and currants in a glass or ceramic bowl. Mix in the rum and apple juice. Cover and let sit for 6 hours, stirring occasionally to macerate.
  • Grease a 2L (8-cup) pudding basin with melted butter and line the base with non-stick baking paper.
  • In a large bowl, use an electric beater to cream the margarine and sugar until pale and creamy. Then, add the eggs one at a time, beating well after each addition. Next, stir in the breadcrumbs, combined flour, nutmeg, and cinnamon. Fold in the raisin mixture until well combined, and spoon the mixture into the prepared basin, smoothing the surface.
  • Place a heatproof saucer upside down in a large saucepan. Fill the saucepan with boiling water, covering the saucer. Simmer on low heat.
  • Overlap a 30cm-square piece of non-stick baking paper with a 30cm-square piece of foil. Create a wide pleat in the center by folding them together. Position the paper and foil combination over the basin with the foil facing upwards. Secure the foil by tying a double piece of kitchen string under the basin rim. To make a handle, loosely tie another double piece of string over the top of the basin. Gently scrunch the paper and foil around the rim to prevent them from getting wet.
  • Place the basin on the saucer in the saucepan using the handle. Fill the saucepan with boiling water until it reaches two-thirds of the way up the side of the basin.
  • Cover and gently simmer the pudding for 4 hours, adding boiling water as needed, until a skewer inserted in the center comes out clean.
  • Let it rest for 5 minutes before gently transferring it onto a serving plate. Cut into wedges and enjoy with a dollop of custard.

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