Let’s celebrate this new year with some delicious pudding. You don’t have to sacrifice sweets this new year only because you are diabetic. This high-fiber pudding is rich in minerals and vitamins. You can even store it in the fridge for up to a week.
- 1 Small Banana
- 1 Unpeeled Apple, grated
- 50g Oats powdered
- 30g Wheat flour
- 1/2tsp Baking powder
- 10g Sunflower Seeds
- 10g Pumpkin Seeds
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 25g White Raisins
- 20g Black Raisins
- 10g Orange peel candied and lemon peel
- 1 tbsp Ground Cinnamon
- 1 tsp Ground Ginger or Ginger Powder
- 1 tsp Oil to coat the dish
- 20g Glace Cherries – chopped (+5 left whole to top)
- 10g Whole Almonds
- Preheat the oven to 180°C/gas 4 and boil the kettle.
- Put all the dried fruits and spices into a bowl, mix thoroughly and add 50ml boiling water. Cover and leave for 15 minutes.
- Brush the oil around a 1-pint pudding basin. Arrange the whole cherries and whole almonds on the bottom.
- In a separate bowl, mash the banana and mix in the grated apple, carrot, oatmeal, flour, baking powder, zest, and seeds.
- Add the fruits, spices, and water they were soaking in, mixing everything together well. Spoon into the pudding basin.
- Cover with pleated greaseproof paper and foil, and wrap tightly over the basin.
- Stand the basin in a deep oven tray with 5cm of water in it (this is called a bain-marie). Bake for 1 hour.
- Remove from the bain-marie and cook for a further 10 minutes. Remove from the oven, but leave covered. Allow cooling a little before serving.