Healthy Plum Pudding

Spiced plum pudding loaded with currants, walnuts, citron, grated carrots—and oh my, carrots and potatoes! A much healthier version of the old-time classic British Christmas dessert pudding that was made with suet!

Recipe Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoon each ground nutmeg and ground cinnamon
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/2 cups dried currants
3/4 cup walnuts, chopped
3/4 cup citron, chopped
3 large eggs
3 tablespoon butter, melted
1 1/2 cups grated raw carrots
1 1/2 cups grated raw potatoes

Cooking Directions:

1. Sift flour, baking soda, spices and salt into bowl. Stir in sugar. Combine currants, citron and walnuts into flour mixture.
2. In a large bowl, crack the eggs and beat well. Stir in melted butter slowly. Combine flour mixture, grated carrots and potatoes. Mix well.
3. Turn into well-greased heatproof bowl. Cover with a double thickness of foil and tie with a string. Place on rack in deep saucepan or canning kettle with lid. Add boiling water to come halfway up sides of mold. Cover and steam over low heat 2 to 2 1/2 hours or until knife inserted in middle comes out clean and top of pudding is firm. Check water level occasionally and replenish with boiling water if necessary.
4. Remove foil from mold; let sit at least 10 minutes before turning out onto cooling rack. Cool completely. Wrap in foil; store in fridge up to 2 weeks or freeze. If frozen, thaw before reheating. To reheat, return pudding to mold, cover and steam 1 hour or until heated through.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 351, Calories from fat: 84, Total fat: 9 gm, Saturated fat: 3 gm, Cholesterol: 61 mg, Sodium: 187 mg, Carbohydrate: 56 gm, Protein: 6 gm.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.