This delicious and healthy high-fibre pudding is loaded with vitamins and minerals. It keeps for up to a week if stored in the fridge.
Serves: 8
Prep: 15 minutes
Cook: 1 hour 15 minutes
Each 66g serving contains (excludes serving suggestion):
KCAL 130 CARBS 22.4g:3.2g PROTEIN 2.7g FAT 2.8g SATURATES 0.40g SUGARS 10.0g SALT 0.10g
Ingredients:
- 25g sultanas
- 25g currants
- 25g raisins
- 10g mixed peel
- 1 tbsp mixed spice
- 1 tbsp ground cinnamon
- half tsp ground cloves
- 1 tsp ground ginger
- 1 spray of oil or half tsp oil
- 20g glace cherries, chopped (+ 5 left whole to top)
- 10g whole almonds
- 1 small banana
- 1 unpeeled apple, grated
- 1 small carrot, grated
- 50g fine oatmeal
- 30g wholemeal flour
- half tsp baking powder
- grated zest 1 orange
- grated zest 1 lemon
- 10g sunflower seeds
- 10g pumpkin seeds
Method
- Preheat the oven to 180°C/gas 4 and boil the kettle.
- Put all the dried fruits and spices into a bowl, mix thoroughly and add 50ml boiling water. Cover and leave for 15 minutes.
- Brush the oil around a 1 pint pudding basin. Arrange the whole cherries and whole almonds on the bottom.
- In a separate bowl, mash the banana and mix in the grated apple, carrot, oatmeal, flour, baking powder, zest and seeds.
- Add the fruits, spices and water they were soaking in, mixing everything together well. Spoon into the pudding basin.
- Cover with pleated greaseproof paper and foil, and wrap tightly over the basin.
- Stand the basin in a deep oven tray with 5cm of water in it (this is called a bain marie). Bake for 1 hour.
- Remove from the bain marie and cook for a further 10 minutes. Remove from the oven, but leave covered. Allow to cool a little before serving.
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