Steamed Christmas pudding

Prep time: 1 hour 30 mins
Cook: 1 hour 30 mins
Serves: 8

This low potassium version of a traditional Christmas pudding makes it an ideal festive treat.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
43.6g	Carbohydrate
288.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
43.6g	Carbohydrate	288.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Lizzie Morey

This delicious version of a Christmas pudding uses less fruit than a traditional recipe but still has all the festive flavour.

Download recipe card

Ingredients

250g pineapple pieces in juice

100g demerara sugar

50g glace cherries

175g self raising flour

1 unwaxed lemon

100g unsalted butter

2 eggs

50g sultanas

2-3 teaspoons mixed spice

Extra butter for greasing

Method

Butter an 850ml pudding basin and put into the fridge to set for 30 minutes. Butter the bowl again and put back into the fridge to set again for another 30minutes. Cut a small disc of greaseproof paper to fit into the bottom of the bowl.

Drain the pineapple through a sieve and discard the juice. Roughly chop both the pineapple and cherries into small pieces.

Cream the butter and sugar together until light and fluffy. Beat in the eggs a small amount at a time. Fold in the cherries, pineapple, sultanas and grate in the rind of the lemon.

Sift the flour and gently fold it in to the mixture with the mixed spice.

Transfer into the pudding basin and cover with a piece of buttered foil with a centre pleat to allow for expansion. Secure with a piece of string with a large loop for a handle.

Place the pudding into a steamer or use a large saucepan with a saucer in the bottom and ensure the water is halfway up the side of the bowl. Steam for 1 ½ hours until firm. Cut the string around the bowl, turn out and serve or follow storage instructions.

Food Facts

Carbohydrate

The main sources of carbohydrates in this dish are the flour, sugar and fruit. Carbohydrate values have been provided for those trained in insulin adjustment.

Phosphate/potassium

Tinned fruit has been used as it is lower in potassium than dried fruit. This helps to keep the overall potassium content of the pudding low. Serve with double cream or brandy butter rather than custard to keep the potassium level low. As eggs contain phosphate there is still some phosphate in this recipe. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

This pudding is a suitable treat for those on a low This protein diet.

Gluten free

Use a gluten free flour.

Healthier option

If you wish to reduce the amount of fat, use a low fat spread in place of the butter. One serving contains half a portion of fruit.

Storage

We would not recommend cooking this pudding weeks in advance as with a traditional Christmas pudding. However, once cooked it can be kept in an airtight container for 2-3 days. Reheat before serving in the oven or microwave.