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Super-healthy pudding

  • 6:30 Prep
  • 4:00 Cook
  • 12 Servings


  • 350g raisins, coarsely chopped
  • 300g sultanas
  • 1 x 300g pkt currants
  • 125ml (1/2 cup) rum
  • 60ml (1/4 cup) apple juice
  • Melted butter, to grease
  • 100g 60% less fat margarine
  • 2 tablespoons brown sugar
  • 2 eggs, at room temperature
  • 2 egg whites, at room temperature
  • 140g (2 cups) fresh multigrain breadcrumbs (made from day-old bread)
  • 115g (3/4 cup) wholemeal plain flour
  • 75g (1/2 cup) wholemeal self-raising flour
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • Bought low-fat vanilla custard, warmed, to serve


  • 1
    Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum and apple juice. Cover and set aside, stirring every few hours, for 6 hours to macerate.
  • 2
    Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
  • 3
    Use an electric beater to beat the margarine and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the breadcrumbs, combined flour, nutmeg and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the surface.
  • 4
    Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with boiling water. Bring to a simmer over low heat.
  • 5
    Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure foil. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they don’t get wet.
  • 6
    Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water to reach two-thirds of the way up the side of the basin.
  • 7
    Simmer, covered, adding more boiling water when necessary, for 4 hours or until a skewer inserted into the centre of the pudding comes out clean.
  • 8
    Set aside for 5 minutes before turning out onto a serving plate. Cut into wedges and serve with custard.

Source: taste.com.au


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