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Microwave Christmas Puddings

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Dessert
  • Cuisine: Global


  • 100g almond meal
  • 1 teaspoon (4g) baking powder
  • 2 eggs
  • 2 tablespoons (40ml) double cream
  • 30g dark chocolate, gluten free
  • 1 tablespoon (20g) butter
  • 1 tablespoon (8g) cocoa powder, unsweetened
  • 1 tablespoon (20ml) brandy
  • 1 teaspoon (2g) mixed spice
  • 1 tablespoon sugar substitute of choice or xylitol (16g)
  • 40g chopped walnuts
  • 60g red currants, fresh or frozen
  • 60g raspberries, fresh or frozen
  • 80g blueberries, fresh or frozen


  1. Mix all the dry ingredients in a bowl.
  2. Melt the butter in a microwave proof bowl, cool, then add the eggs, the cream and the brandy.
  3. Melt the dark chocolate and add to the mix.
  4. Stir in the chopped walnuts and the fruit. If using frozen fruit, completely thaw first and discard the liquid.
  5. Pour into the mould(s) and microwave on level 6 for about 5 minutes.
  6. Turn out upside down to serve.


Recipe from the new cook book: carbs by numbers low carb recipe options ─ Christmas
by Sandra Dunbar and Meg Pell
Available from all good bookstores (softback); Kobo, Amazon and iTunes (eBook) and at


  • Serving Size: 65g
  • Calories: 280.4cal
  • Sugar: 6.7g
  • Sodium: 417.9mg
  • Fat: 23.1g
  • Saturated Fat: 6.2g
  • Carbohydrates: 7.7g
  • Fiber: 3.5g
  • Protein: 7.4g
  • Cholesterol: 77.3mg