With Christmas being less than one week away i’ve been doing everything christmassy as possible to get myself in the mood. Bah humbug maybe? So on Sunday I found myself rummaging through my amazing hamper that the lovely people from Sukrin sent to me.
I didn’t expect the delivery at all so you can only imagine my face when I unwrapped a box full of their goodies and parcels filled with cranberries, mixed dried fruit, lindt white chocolate and walnuts. All ready and waiting to baked into their recipes, Christmas Pudding Cake and Cranberry Blondie Brownie. I went with the Christmas Pudding Cake as an experiment to see if I could get it right for Christmas day dessert!
Now, i’m going to admit first hand that i’m no Christmas Cake lover. In fact, I avoid it when possible! However, this recipe had my family and I won over. So much so that we’ve now decided to use it as Christmas day pudding. Yummmmm. The cake itself is so much lighter than the original (probably why I prefer this one much better) but still manages to hold on to it’s incredible flavour.
You’ll find that this recipe is 20% fewer the calories, 96% less carbs and half the fat than the original Christmas cake. Now, you all know i’m not one to sub out ‘unhealthy’ treats during the festive season but if it tastes just as good as the original then why the hell not?! Plus, nobody will know!
You can find Sukrin’s orignal recipe here with further nutritional information or a simple and slightly different version of the recipe (which I received with my hamper) below.
100g chopped dried apricots
100g chopped dates
200g walnut pieces
Juice of an orange
200g Sukrin Gold
1 ripe banana
80g coconut flour
2 tsp mixed spice
1 tsp baking soda
Begin by pre-heating your oven to gas mark 4. Line a 20×20 baking tray with parchment paper and place to the side.
In a pan place your sultanas, currants, apricots, dates, walnut pieces and the juice of an orange and bring to the boil. Remove from heat, cover and place to the side. In a bowl blend together Sukrin gold and a banana. Add the dry ingredients (expect baking soda) to this mix. Then add the eggs one by one. Now you can add the bicarb to the fruit mix in your pan. Once done, add the fruit mix to the gold and banana mix. Stir the mixture together until everything is combined and then spoon into your baking tray and even out.
Bake for 40-50 minutes. You know you’ll cake will be done if you can insert a knife into the middle and it comes out clean. If not, cook for a few more minutes. Once cooked, remove from the oven and leave on the side to cool.
I highly recommend whipping up this creation over the festive period. Amaze all your friends and family that a healthy treat can be just as delicious as the real thing! Go on.