-Pre-heat the oven to 180C
-Soak the dried berries with zest of 1 lemon, zest of 1 orange and a few drops of orange essence in 4 tbsp of hot water (brandy optional )
-Blend the dry ingredients together in a mixing bowl.
-Hand beat 2 eggs, ? cup of olive oil, 2 tbsp lemon juice, 2 tbsp water and vanilla extract (optional)
-Add the wet mix to the dry ingredients and mix till well combined.
-Gently fold in the soaked berries don?t over mix your dough as it will turn very purple from the berries if you do.
-Wipe a small (about 15-20 cm wide ) pudding tin with oil or you can use individual silicon muffin cases, that?s how I make them, its just handy to have individuals especially if you want to freeze them and it might stop you from eating the whole lot in one go ?
-Pour the pudding mix into the bowl and smooth off, cover with kitchen foil.
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-Place the pudding in a high edged baking tray, or in a large pot. Fill with boiling water up to ? of the pudding cases.
-Bake in the oven at about 180C or steam it in a pot for about 1 hour ( or for individuals 30 minutes only), or until pudding is cooked in the centre. Don?t over bake it as it will dry out your lovely moist Low Carb Christmas Pudding too much. Leave the pudding or puddings to cool with the wrapping on it.
Remove them from the tin or silicone cases wrap them in cling film or an airtight container and store in the fridge or freeze them. Serve cold or warm it up in the microwave for a few seconds only. You could also serve it with Brady butter or cream if you fancy!
Brandy Butter Recipe
-Beat 150 g of butter in a small mixing bowl until creamy. Add 100g powdered Erythritol Sweetener and continue to mix until the sugar has blended into the butter. Add 1/4 cup of brandy and whip until combined.
-Add a dollop to the top of your hot pudding and serve with cream and/or low carb custard.
Low Carb Custard:
2 cups heavy whipping cream, double cream
6 egg yolks, large
3 tbsp sweetener
1 vanilla bean (or 2 tsp vanilla extract)
1 pinch salt
cut the vanilla bean in half the whole length
scrape the seeds out of each side of the bean with the back of your knife
Add vanilla bean, seeds, salt and cream to a small saucepan or do over a steam bath . Heat over medium heat stirring until just boiling, then take off the heat.
whisk together the egg yolks and sweetener in a small bowl until combined
Slowly pour the hot cream mixture over the egg yolks, whisking continuously
Return the mixture to a clean saucepan. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon
Remove from the heat and remove the vanilla pod.
If you enjoyed this then you will definitely love the Spicy Carrot cakes.
Another great KETO Christmas Dessert!
Click here to find the Keto Carrot Cake Dry Mix : https://thebestfreefrom.com/product/the-best-free-from-spicy-mix-carrot-cake-mix/
Please share photos of your keto desserts as I would love to see them. If you make this Christmas pudding and love it, could you please also leave a review below, and/or share it on Facebook, Instagram and Pinterest.