Christmas pud fruity sundae
Instead of filling up on a giant slice of Christmas pudding smothered with calorie-packed cream, try a lighter after Christmas treat.
4 heaped tbsp crumbled leftover Christmas pudding
2 medium clementines, peeled and roughly chopped
4 tbsp cranberry sauce
4 tbsp orange juice
2 tsp brandy
2 tsp ground cinnamon
200g natural yoghurt
1. Warm the cranberry sauce, orange juice, brandy and cinnamon together over a medium heat and stir together until well combined. Turn the heat low while you finish the rest of the pudding.
2. Divide the natural yoghurt equally and dollop into little glasses.
3. Sprinkle each glass with the Clementine chunks.
4. Sprinkle crumbled Christmas pudding (I like to warm it in the microwave for 1 minute beforehand) into each glass.
5. Finally, drizzle the sweet juicy sauce over each glass and enjoy immediately – almost guilt-free!
Spiced fruit cup
Although this pudding isn’t totally innocent, it only contains 1.5 tsp added sugar per serving (much better than your average sugar-laden winter pudding). You can experiment with all sorts of fruit and spices, the more variety the better – dried, soft or hard fruits such as apples – try to keep the skin on where possible, upping the fibre content.
2 ripe, firm pears, cored and sliced (skin on)
1 tart apple (e.g. granny smith), cored and sliced (skin on)
Handful dried fruit (e.g. mix of cranberries and flame raisins)
1 tbsp lemon juice
2 tbsp unsalted butter
3 tbsp demerara sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp grond cloves
Dollop of natural yoghurt each
Sprinkling of chopped nuts each
1. Stir the lemon juice through the fruit in a mixing bowl.
2. Melt the butter in a pan over a medium heat. Once melted, add the fruit mixture and stir through, reduce to a medium-low heat and cover for 5 minutes. Stir again and cover for another 5 minutes.
3. Whilst the fruit is simmering away, mix the sugar and spices together in a bowl. Add the sugar mixture to the fruit after simmering for 10 minutes.
4. Stir the warm fruit often, turning the heat up to a medium heat again, watching the fruit become glazed and caramelised.
5. Once all the fruit is coated (about 5 minutes) serve warm with a dollop of yoghurt each and sprinkle with your favourite chopped nuts.
Gingerbread and cranberry pudding pots
This festive pudding has a decadent feel about it with the thick, creamy coconut yoghurt mixture. But these these puds are more angelic than many processed puds! And, if you want to make them even healthier and reduce sugar content further, simply do as I do and swap the biscuit and meringue topping for chopped and toasted hazelnuts or almonds. Delicious!
6 tbsp natural live yoghurt
6 tbsp coconut yoghurt (plain)
6 tsp cranberry sauce
3 tbsp orange juice
1 tbsp brandy
3 clementines, peeled and roughly chopped (finely)
3 gingerbread biscuits
1 meringue nest
Dark chocolate, grated (light sprinkling on each pot)
Orange zest (a sprinkling on each pot, to taste)
1. Start by making your saucey cranberry mix. Pop the cranberry sauce and orange juice into a pan over a low-medium heat and stir through until the mixture thins a little. Add the brandy and stir through the clementine chunks briefly. Take the mixture off of the heat and allow to cool.
2. Next mix together the natural yoghurt and coconut yoghurt well in a separate bowl.
3. Prepare your topping by taking one gingerbread biscuit and using a rolling pin to smash it into a powder in a sealed bag, add to a bowl. Then break the other 2 gingerbread biscuits into more rustic chunks along with the meringue nest into the same bowl.
4. Now simply layer up the yoghurt mixture and sauce into 6 individual glasses.
5. Top each glass with your gingerbread sprinkling, then grate some dark chocolate over each. Finally sprinkle over the orange zest.
6. Tuck in whilst you enjoy sitting in front of the fire, reading a good book.