I hope everyone is enjoying the lead up to Christmas. I have been flat out and am now just getting a moment to breathe. Looking forward to spending time with family and friends over the holiday period. Good food and company, nothing quite beats that.
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I've never been a big fan of christmas cake or pudding. I often find that they are quite overwhelming and heavy. However, Teresa Cutler comes to the rescue with a great healthy version of a christmas cake. It is perfect served in a small portion with thick plain natural yoghurt or a light custard. See below for a great little recipe for a light custard.
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Recipe from Teresa Cutler via the Healthy Chef
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Serves 20 small portions
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Ingredients
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600 g mixed dried fruit (you could use
dates, apricots, raisins, prunes, figs, cranberries, sultanas)
1 teaspoon ground cinnamon
1 teaspoon vanilla bean extract or paste
1/4 teaspoon nutmeg
zest and juice from 1 orange
3 tablespoons olive oil
3 eggs
200 g (2 cups) ground almonds
50 g walnuts
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Method
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1. Preheat your oven to 150 degrees.
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2. Line a 20cm round cake tin with baking
paper on the base and the sides.
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3. Combine the dried fruit, orange juice and
zest, vanilla, spice, olive oil and eggs.
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4. You will then need to add the walnuts
and almonds. Mix these ingredients through.
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5. Place the butter into the tin and bake
for about 1 hour and 30 minutes. Use a skewer to check if it comes clean. If
not, continue baking. The top may over brown so to avoid it cover it with
baking paper.
6. Cool the cake first prior to removing
it. You can store the cake in an airtight container in the fridge for up to one month.
Custard
Ingredients
500 ml (2 cups) milk (I used skim milk)
2 eggs
2 teaspoons vanilla bean extract
2 tablespoons maple syrup or 1
tablespoon honey
1 tablespoons cornflour
Pinch nutmeg
Method
1. In a saucepan heat the milk with vanilla and honey. Just before it reaches boiling point remove the saucepan from the heat.
2. Beat the eggs and cornflour in mixing bowl until they are combined. Pour the hot milk over the eggs and whisk well.
3. Pour the egg mixture back into the saucepan and cook over a gentle heat. Stir with a wooden spoon until it thickens and coats the back of the spoon.
4. Quickly remove it off the heat and pour back into the mixing bowl. Whisk well to cool a little and smooth it out and ensure there are no lumps. You can also pour it through a sieve to ensure there is no lumps.
5. Can be served hot or cold.
