Guest Post Low FODMAP Christmas Pudding

It’s that time of year again, when our dining rooms turn into banquet halls and friends and family flock round to sample our culinary delights. Although Christmas is a time of excess, that doesn’t mean you have to return to bad habits and stuff your face with devilishly sweet treats that ruin your previous FODMAP diet success. Instead, cook up something scrumptious like this low FODMAP Christmas Pudding.
Smothered in cream with a thick and stodgy texture, this dish is certainly one to warm your cockles over the long, cold winter. Packed full of fantastic flavours that burst on your tongue with every mouthful, it’s the perfect answer to those seeking a stress-free and low FODMAP Christmas. Omit the alcohol from this recipe if you or your guests suffer from alcohol intolerance.

Christmas Pudding

To make this low FODMAP Christmas Pudding, you will need:

·         35g currants
·         35g sultanas
·         35g raisins
·         Zest of 1 large orange, finely grated
·         30ml orange juice
·         30ml brandy
·         30ml water
·         125g butter
·         100g brown sugar
·         50g dark chocolate
·         1tsp bicarbonate of soda
·         250g spelt flour
·         1 and 1/2 tsp baking powder
·         2 tsp mixed spice
·         1 tsp cinnamon
·         2 tsp fresh ginger (grated)
·         100g carrot peeled and grated
·         2 lightly beaten eggs

To make this Christmas Pudding, you need to follow these steps:

1. Grease a pudding basin with butter and place baking paper on the base. A 2litre pudding basin is recommended.
2. Find a pot large enough to fit the pudding basin in with the lid on. Place a trivet in the bottom of this pot and add enough water to read halfway up the side of the pudding basin.
3. Bring this to the boil.
4. Chop the currants, sultanas and raisins together finely before placing them in a medium saucepan with the orange juice along with the brandy, water, butter, sugar and chocolate.
5. Heat this mixture together gently over a low heat until the butter and chocolate melt together.
6. Simmer the mixture for 6 minutes and then allow it to cool to room temperature.
7. Sift the dry ingredients (flour, baking powder and spices) into a large bowl.
8. Add fresh ginger, carrot, eggs (beaten) and fruit mixture and stir everything together.
9. Pour the mixture into the pudding basin. Cover with the lid (or baking paper and foil tied with string if you do not have a lid).
10. Put the pudding in a pot of boiling water and steam cook for 2 hours.
11. Top up the boiling water as necessary. Alternatively, if you have a steam oven you can steam the pudding for 2 hours at 100°C.
12. Once cooked, allow the pudding to rest for approximately 10 minutes before serving.

To customise this recipe you can make gluten-free versions by substituting the spelt flour for brown rice flour, cornflour, tapioca starch and xanthan gum.

This recipe is suitable to serve 12-14 people.

Enjoy every part of Christmas including pudding, find out more about food intolerance by visiting YorkTest the food intolerance experts.

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