Granny Cook's Christmas pud

Dairy Free
Health score
2%
Granny Cook's Christmas pud
250 min.
30
350kcal

Suggestions


Get ready to impress your family and friends this holiday season with Granny Cook's Christmas Pudding, a delightful dessert that promises to warm hearts and satisfy taste buds. This dairy-free festive treat is a perfect addition to your Christmas celebrations, featuring a rich blend of traditional ingredients and wholesome flavors. With a preparation time of just over four hours, you’ll find that the end result is well worth the wait.

Imagine gathering around the table with your loved ones, as the rich aroma of simmering spices and sweet currants fills the air. This pudding is not just a dessert; it's a culinary experience steeped in tradition, harkening back to Christmases long past. Each slice reveals a medley of textures and flavors, from the juicy sultanas and raisins to the earthy richness of the grated carrot, ensuring that every bite is a festive delight.

Prepare to cherish the memories you’ll create as you serve this stunning pudding, topped with a sprinkling of festive decorations. Whether you’re feasting on Christmas Day or hosting a winter get-together, Granny Cook's Christmas Pudding will surely be the star of the dessert table, bringing joy and nostalgia to all who partake. So what are you waiting for? Dive into this charming recipe and make it a treasured tradition in your home!

Ingredients

  • 350 breadcrumbs 
  • large carrots grated
  • 450 currants 
  •  eggs 
  • 100 golden syrup 
  •  juice of lemon 
  • 350 brown sugar light soft
  • 100 candied orange peel mixed
  • 175 raisins 
  • 350 self raising flour 
  • 440 ml porter 
  • 350 suet 
  • 225 golden raisins 

Equipment

  • bowl
  • aluminum foil

Directions

  1. Place everything but stout and eggs into your largest bowl and mix.
  2. Add stout and eggs, and stir everything together. Spoon into pudding basins – we used 1 x 2 litre, 1 x 1 litre and 1 x 500ml basins. Cover with pleated greaseproof paper and foil and secure with string.Lower the puds into saucepans with upturned saucers or scrunched-up bits of foil in the bottom (so the puds don’t touch the bottom), then fill with water from the kettle until it comes halfway up the sides of the basins. Simmer the small pud for 1½ hrs, medium for 2½ hrs and large for 3½ hrs (topping up with water as necessary). Cool, then store in a cool, dry cupboard for up to 1 year.To serve, re-boil puds as above to heat through, 1½ hrs for small, 2½ hrs for medium and 3½ hrs for large (top up as necessary). Turn onto a plate, decorate, and serve.

Nutrition Facts

Calories350kcal
Protein5.28%
Fat31.12%
Carbs63.6%

Properties

Glycemic Index
10.58
Glycemic Load
15.61
Inflammation Score
-4
Nutrition Score
6.0660869012708%

Flavonoids

Eriodictyol
0.1mg
Hesperetin
0.29mg
Naringenin
0.03mg
Kaempferol
0.21mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:349.72kcal
17.49%
Fat:12.31g
18.94%
Saturated Fat:6.44g
40.28%
Carbohydrates:56.59g
18.86%
Net Carbohydrates:54.3g
19.75%
Sugar:31.37g
34.86%
Cholesterol:24.3mg
8.1%
Sodium:109.89mg
4.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.7g
9.4%
Manganese:0.32mg
16.24%
Selenium:9.3µg
13.29%
Vitamin B1:0.16mg
10.53%
Fiber:2.29g
9.15%
Vitamin A:436.64IU
8.73%
Potassium:290.22mg
8.29%
Iron:1.43mg
7.94%
Copper:0.15mg
7.62%
Vitamin B2:0.12mg
7.27%
Phosphorus:70.51mg
7.05%
Vitamin B3:1.36mg
6.78%
Vitamin B6:0.12mg
5.9%
Calcium:55.8mg
5.58%
Folate:21.39µg
5.35%
Magnesium:19.94mg
4.99%
Zinc:0.45mg
3.02%
Vitamin C:2.18mg
2.64%
Vitamin B5:0.23mg
2.34%
Vitamin K:2.32µg
2.21%
Vitamin E:0.32mg
2.15%
Vitamin B12:0.11µg
1.86%