CHRISTMAS PUDDING WITH BRANDY ‘CREAM’
This tastes best if it is made a few days in advance and allowed to mellow, well wrapped and refrigerated. It can also be frozen. Thaw first and reheat in the microwave.
Serves 16.
INGREDIENTS
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-
- spray cooking oil
- 100g low fat cream cheese
- 5 eggs
- 6 tbsp. coconut oil
- 2 tsp. instant coffee
- 175g ground almonds
- 2 tbsp. vanilla extract
- 1 tbsp. almond extract
- 50g vanilla protein powder
- grated zest of 1 orange
- grated zest of 1 lemon
- 45g oatbran
- 50g granulated stevia (or to taste)
- 1 tbsp. cocoa powder
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp. ground cloves
- 400g cooked and pureed squash or pumpkin (canned is fine)
- 115g unsalted butter
- 350g fat free Greek yoghurt
- 2 tbsp. brandy (optional)
METHOD
Spray a 4 pint pudding bowl with spray oil or cake release spray.
In a large bowl, beat the cream cheese and coconut oil until smooth.
Add 4 of the eggs, coffee, 1 tbsp. each of vanilla and almond extract, plus the orange and lemon zest, and beat thoroughly.
In a separate bowl mix together the ground almonds, protein powder, oatbran, 30g stevia, cocoa, baking powder, salt and spices, then add to the wet mixture and beat it all together.
Mix in the pumpkin or squash and mix well.
Pour the mixture into the prepared pudding bowl, cover with a circle of baking paper, and secure with string.
Place the bowl in a large sauce pan of boiling water so that the water reaches 1 inch from the top of the pudding bowl, and steam for 2 hours, topping up the water as necessary.
BRANDY CREAM METHOD
Melt the butter in a small bowl.
Beat the egg in a large bowl, then slowly pour in the melted butter.
Whisk the Greek yoghurt, 20g stevia, brandy and 1 tbsp. vanilla extract until well combined.
Fold the mixture into the butter and egg mix, then cover and refrigerate until chilled.