A lovely warming alternative to traditional Christmas pudding without the heavy carb load. This GD friendly, low carb and ‘self-paired‘ spiced Christmas steamed ginger pudding is the perfect centerpiece for the Christmas dinner table, or for any celebration meal.
Christmas pudding just can’t be made low enough in carbs
I’ve searched and searched over the years, but I’ve struggled to find a Christmas pudding worth sharing with you all. The Christmas puddings which are advertised as ‘sugar free’ still have a lot of carbs including wheat flour, breadcrumbs, fruits, dried fruit, fruit juices and alcohol which are still going to push blood glucose levels too high, even when paired with copious amounts of cream and nuts!
But for those that crave a lovely warm traditional steamed pudding, this recipe should help fulfil that craving and makes for a worthy Christmas pudding contender.
The benefit of steaming the pudding in a traditional way
Steaming this sponge pudding in a slow cooker or in a pan of water low and slow creates the best traditional sponge pudding, however you can make these in the microwave if you want to save time (but please note, they are much nicer when made the traditional way and steaming them!)
PLEASE NOTE: Microwaving these puddings can also be quite unpredictable with microwaves having different powers and each one cooking differently and so it is much more risky to make these in the microwave and may need some playing around to get the timings just right for your microwave. For this reason it may be beneficial to make small individual sized puddings cooked once at a time.
How to prepare & steam a sponge pudding
For a large steamed sponge pudding as shown in these images, I use a 16cm glass pudding bowl. However you can divide the mix into smaller individual puddings instead if you prefer. If you do this, please reduce the cooking time half and then check how well they are cooked by inserting a cake tester or cocktail stick. If the tester comes out clean the pudding is cooked, but if it comes out with batter attached, cook for longer as needed.
If you plan on making this pudding the best way for that traditional pudding texture and flavour then it is best to steam the pudding in a slow cooker or in a deep saucepan of water. To do this you need to know how to prepare and wrap your pudding. If you are unsure of how to do this, then please use this video by Mason Cash to help:
- 200 grams ground almonds
- 3 tbsp coconut flour
- 2 tbsp cocoa powder
- 3 tbsp xylitol or erythritol sweetener
- 1 tbsp baking powder
- 115 grams unsalted butter plus extra for greasing (room temp)
- 5 medium eggs
- 150 ml whole milk
- 1 tsp vanilla extract
- 1 medium lemon (zest only)
- 1 large orange (juice & zest)
- 2 cm fresh ginger peeled & finely grated
- 2 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground mixed spice
- 2 tbsp sugar free syrup (optional)
- Grease the pudding bowl with plenty of softened butter
- Line the top of a pudding bowl with a small piece of baking parchment paper and then grease with butter
- Add the softened butter and sweetener to a bowl and mix well until combined
- Beat in the eggs one at a time (do not worry if the batter separates, it will be come together fine)
- Mix in the milk, vanilla extract and juice from one orange
- Add in the ground almonds, coconut flour, cocoa powder, baking powder, salt, the zest of a lemon & orange, fresh ginger and spices
- Mix really well until fully combined
- Pour the cake batter into the pudding bowl and smooth the top
To steam the pudding in a slow cooker or saucepan
- Cover the pudding with greased baking parchment paper, tin foil and tie on top with string (make sure you fold a vent in the middle so that it can rise) and create a handle for lifting the cooked pudding out of the slow cooker/saucepan
- Place a small saucer upside down in the base of the slow cooker or deep saucepan (the slow cooker/saucepan needs to be big enough for the pudding bowl to sit inside with the lid on top)
- Place the wrapped pudding inside the slow cooker or saucepan on the up-turned saucer, then fill with hot water to halfway up the pudding dish and cover with the lid
- Cook on high in the slow cooker or simmering on the hob for approx. 4 hoursPLEASE NOTE: It is important to keep an eye on the water level and top up with hot water as necessary to keep the level up to halfwayAfter 4 hours test the pudding by inserting a cake tester or cocktail stick through the cover into the middle of the pudding. If it comes out clean then the sponge is cooked. If it comes out with batter sticking then continue to cook until done
- Alternatively you can steam this pudding in the microwave but instead of covering the pudding with buttered baking parchment paper & foil, *DO NOT PUT FOIL IN YOUR MICROWAVE!* cover with just buttered baking parchment, ensuring to fold to create a vent for the pudding to rise and use a large piece of kitchen roll to cover over the top, tucking the edges under the bottom of the bowl at both sides
- Place in microwave on high for approx. 5 – 7 minutes for a large pudding, or 1 – 2 minutes for small individual sized puddingsPLEASE NOTE: Microwaves vary in power and how well they cook the puddings and so it is hard to get the timing right. Please cook for a half the amount of time, stop, check with a cake tester or cocktail stick and continue to cook as needed
- Carefully lift the pudding out using the string handle, unwrap and run a knife around the edges to loosen the sponge. Place a plate over the pudding bowl and carefully but quickly turn over (be careful as the pudding bowl will be very hot, so a tea towel around the pudding bowl edges will help!)
- Lift the bowl to release the pudding, remove the baking parchment from the top of the sponge if it is attached. Drizzle with a sugar free syrup if desired as shown in this pic (and topped with a sprig of holly for that Christmas pudding look)
- Slice and serve with real custard, or real cream (single, double, whipped, or clotted) to help the pair the sponge even more (helping to make it even more well tolerated). Or serve a low carb ice cream! This pudding is at it's best served warm, so make sure you serve straight away, or cover and reheat as desired. The pudding in this image is drizzled with sugar free syrup and topped with clotted cream, a cinnamon stick and a sprinkle of ground cinnamon
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used