Low-carb pudding – yes please!

PREP TIME: 20 MINS (+ 30 MINS MARINATING AND 10 MINS RESTING) COOK TIME: 1 HOUR 30 MINS

SERVES 8 (AS A DESSERT; WITH LEFTOVERS FOR 2)

100g wholemeal plain flour

100g almond meal

1/4 cup granulated sugar substitute 2 Tbsp cocoa powder

2 tsp mixed spice

2 tsp ground cinnamon

1 tsp baking powder

200g carrots, finely grated

200g frozen berries, defrosted

in a bowl, mashed

Finely grated zest and juice of

1 orange

2 Tbsp brandy

40g light margarine, melted

1 x 60g egg

2 egg whites (from 60g eggs)

80g mixed berries, to serve

Icing sugar, for dusting (optional)

1 Combine flour, almond meal, sugar substitute, cocoa powder, spice, cinnamon and baking powder in a bowl. Cover with a clean tea towel and set aside.

2 Combine carrots, berries, zest, juice and brandy in a large bowl. Set aside for 30 minutes to allow carrots to soften slightly. 3 Place a 2L (8-cup) non-stick metal pudding basin with a lid in a large saucepan and pour enough boiling water into the pan to come two-thirds of the way up the side. Remove basin. Cover pan and bring to boil over high heat.

4 Meanwhile, add dry ingredients to carrot mixture with margarine, egg and egg whites. Mix until well combined. Spray inside pudding basin with cooking spray. Line base with a round of baking paper. Spoon pudding mix into basin and smooth out with back of a spoon. Place and lock on lid. 5 Place an upturned saucer into saucepan and sit basin on top of saucer. Cover and reduce heat to medium. Simmer, covered, for between 1 hour 20 minutes and 1 hour 30 minutes, or until pudding is cooked through. To check, remove pudding after 1 hour 20 minutes, carefully remove basin lid and place a fine skewer into middle of pudding. It is ready when the skewer comes out clean. If it isn’t ready, simply put lid back on the basin and return to saucepan to continue with cooking.

6 To serve, remove pudding from pan and set aside for 10 minutes.

Turn pudding out onto a serving plate. Serve with berries. Dust with icing sugar, if you like.

TOTAL MENU ANALYSIS

PER SERVE 3100kJ, protein 63g, total fat 34g (sat. fat 7g), carbs 35g, fibre 19g, sodium 540mg • Carb exchanges 2½ • GI estimate low NOTE: Each recipe in this menu on their own is classified as Lower Carb; when served together contains a total of 35g carbohydrate. Please consider your own carbohydrate requirements and adjust accordingly to best manage your BGLs.