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Name: Spiced Winter Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 oz Sultanas; 2 Red fruity herbal tea bags; 3 oz Pitted prunes; 3 oz Unsuiphured dried apricots; 3/4 oz Chopped; preserved stem; ; ginger; 7 md Slice soft wholemeal bread;; 2 oz Sun-dried bananas; 1 Cinnamon; 1/2 ts Allspice berries; 25 fl Orange juice; 2 oz Natural glac? cherries; 1 oz Raisins; 4 Cloves; 2 oz Dried peaches; 1/2 ts Coriander seeds; 2 oz Dried figs

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INGREDIENTS

1 oz Sultanas
2 Red fruity herbal tea bags
3 oz Pitted prunes
3 oz Unsuiphured dried apricots
3/4 oz Chopped; preserved stem
; ginger
7 md Slice soft wholemeal bread;
2 oz Sun-dried bananas
1 Cinnamon
1/2 ts Allspice berries
25 fl Orange juice
2 oz Natural glac? cherries
1 oz Raisins
4 Cloves
2 oz Dried peaches
TIE IN A MUSLIN BAG
1/2 ts Coriander seeds
2 oz Dried figs

Servings

INSTRUCTIONS

Use kitchen scissors to snip stalks off figs. Snip all fruit into cherry-sized pieces. Place all ingredients except bread into a large saucepan. Bring to the boil and simmer with lid half-on for one hour. The fruit will be soft and the juice thick and syrupy. Remove tea bags and spices. Cut bread slices in half to form strips. Dip one strip at a time into hot fruit to coat one side with the syrupy juice. Place juice-side down to line pudding basin with slightly overlapping strips. Fill with fruit mixture. Place more bread strips to cover the top, cover with clingfilm and place a plate and a weight on top. When cool, place in fridge and leave overnight. Serve with cinnamon cream. NOTES : To fit a 25fl oz pudding basin. This sinfully delicious pudding is vegan, virtually fat free and has no added sugar. It must be made at least one day in advance. If preferred hot, the pudding may be microwaved on full power for 4 minutes before turning out. If you dont want to buy all the different types of fruit, miss some out and increase the quantities of others pro-rata.

NOTES

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Spiced Winter Pudding

1 oz Sultanas
2 Red fruity herbal tea bags
3 oz Pitted prunes
3 oz Unsuiphured dried apricots
3/4 oz Chopped; preserved stem
 ; ginger
7 md Slice soft wholemeal bread;
2 oz Sun-dried bananas
1 Cinnamon
1/2 ts Allspice berries
25 fl Orange juice
2 oz Natural glac? cherries
1 oz Raisins
4 Cloves
2 oz Dried peaches
 TIE IN A MUSLIN BAG
1/2 ts Coriander seeds
2 oz Dried figs

Use kitchen scissors to snip stalks off figs. Snip all fruit into  cherry-sized pieces. Place all ingredients except bread into a large  saucepan. Bring to the boil and simmer with lid half-on for one hour. The  fruit will be soft and the juice thick and syrupy. Remove tea bags and  spices. Cut bread slices in half to form strips. Dip one strip at a time  into hot fruit to coat one side with the syrupy juice. Place juice-side  down to line pudding basin with slightly overlapping strips. Fill with  fruit mixture.    Place more bread strips to cover the top, cover with clingfilm and place a  plate and a weight on top. When cool, place in fridge and leave overnight.  Serve with cinnamon cream.        NOTES : To fit a 25fl oz pudding basin. This sinfully delicious pudding is  vegan, virtually fat free and has no added sugar. It must be made at least  one day in advance. If preferred hot, the pudding may be microwaved on full  power for 4 minutes before turning out. If you dont want to buy all the  different types of fruit, miss some out and increase the quantities of  others pro-rata.

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Nutrition

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Serving Size: 1 Serving (1348g)
Recipe Makes: 6 servings

Calories: 1185
Calories from Fat: 39 (3%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 46.3mg		2 %
Potassium 3994.5mg		105 %
Total Carbohydrate 296g		87 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 283g
Protein 15.1g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1185

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