A Christmas pudding alternative for everyone – low FODMAP or not
Christmas pudding is the ultimate festive dessert and a big part of Christmas celebrations. So, if you’re on a low FODMAP diet, you could be dreading Christmas day when have to watch everyone dig into their Christmas pud’ and you’re left with no dessert because that pesky dried fruit just doesn’t fit into a low FODMAP diet.
Luckily, we’ve got an answer for you, with our low FODMAP Sticky date-meets-Christmas pudding.
The recipe uses a few swaps to make sure its low FODMAP, such as the Orgran gluten free self-raising flour and corn breadcrumbs. Instead of regular ice cream on the side, try swapping for the Cocofrio Vanilla Sticky Date Pecan – or any flavour that grabs your eye!
As delicious as it is, due to the dates and double cream in the sauce, it’s best not to have more than one serving at a time to make sure this tasty pudding remains low FODMAP.
Low FODMAP Sticky Date Christmas Pudding
Serves 8
Ingredients:
For the pudding
120g pitted fresh dates
100g walnuts
2 carrots – peeled & grated
2 tbsp maple syrup
4 tbsp brandy
100g butter
2 eggs – whisked
140g golden caster sugar
170g Orgran Self-Raising Flour (Gluten Free)
1 cup Orgran Crispi Corn Breadcrumbs
1 tsp bicarbonate soda
For the walnut toffee sauce
175g golden caster sugar
25g walnuts
100g butter
6tbsp thickened cream
For the sweet tooths
Cocofrio Vanilla Sticky Date Pecan ice cream
If you cannot access this amazing Cocofrio range, try a plain lactose free ice-cream.
Method:
1. To make the pudding, preheat the oven to 320°F, 160°C conventional or 140°C fan forced. Line the base of the pudding tin with baking paper, then grease the rest of the edges with butter.
2. Put the dates in the food processor and blitz for a few seconds before adding the walnuts, carrots, golden syrup and brandy. Pulse briefly, until the ingredients are roughly chopped – still in small chunks.
3. Next, add the butter, eggs and sugar then pulse the food processor a few more times to combine ingredients. Then add the flour and bicarbonate soda. Now, pulse the food processor until everything is evenly combined.
4. Pour the mix into the baking paper-lined tin and make sure the top is smooth. Place in the oven for 1hr 20min – 1hr 30 mins. Check the pudding is cooked by poking a skewer through the cake and seeing if it comes out almost clean.
5. Next, to make the sauce, line a tray with baking paper. Tip the sugar into a frying pan over a medium heat. Cook until bubbly and golden. Stir in the walnuts.
6. Once the walnuts are coated, take the pan off the heat and use a slotted spoon or tongs to place them onto the tray. Allow them to cool and harden.
7. Now add the butter and cream to the leftover caramel in the pan and return it to the heat. Stir the mixture and allow it to come to a simmer.
8. To serve, break the walnuts into pieces. Take the pudding out of the tin and drizzle some of the sauce. Decorate with the walnuts and serve with leftover sauce.
9. As an optional addition, serve with a scoop of Cocofrio Vanilla Sticky Date Pecan on the side, too.
Orgran Self-Raising Flour (Gluten Free)
Orgran Crispi Corn Breadcrumbs
Cocofrio Vanilla Sticky Date Pecan Ice-cream
Written by: Jess Cheshire (Dietitian)
Reviewed by: Kiarra Martindale (Accredited Practising Dietitian)
