Possibly the quickest sugar-free dessert: Lemon Pudding

Lemon Pudding

These days we all need a quick easy “free from” pudding to serve to friends and family. Few are quicker and simpler than this delicious lemon pudding.

Made with ground almonds and Sweet Freedom syrup, it is sugar free, gluten free and ready to serve in 5 minutes.

Lemon Pudding
Quick, easy lemon pudding - sugar free and gluten free
Print Recipe
A nutritious pudding made with ground almonds and olive oil - 5 minutes start to finish AND delicious too!
Servings
2 people
Cook Time
5 minutes
Servings
2 people
Cook Time
5 minutes
Lemon Pudding
Quick, easy lemon pudding - sugar free and gluten free
Print Recipe
A nutritious pudding made with ground almonds and olive oil - 5 minutes start to finish AND delicious too!
Servings
2 people
Cook Time
5 minutes
Servings
2 people
Cook Time
5 minutes
Ingredients
Servings: people
Instructions
  1. Throw (literally!) all ingredients together in a large bowl and whisk or beat until smooth.
  2. Spoon into greased (microwave safe) pudding bowl.
  3. Cook in microwave on 'high' for up to 1 1/2 - 2 minutes until springy.
  4. Turn onto a plate and serve with a dollop of creme fraiche or natural yoghurt.
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Recipe: Low sugar mincemeat for mince pies

Low sugar mincemeat

Home made mincemeat tastes worlds apart from shop bought and this recipe has the added bonus that it is naturally sweetened with Sweet Freedom Dark (made 100% from fruit) and has no other added sugar.

Serves 24

Low sugar mincemeatMakes just over 1kg

  • 200g sultanas
  • 175g raisins
  • 150g currants
  • 100g shredded vegetable suet
  • zest & juice of 1 Orange
  • zest & juice of 1 Lemon
  • 2 tsp Mixed Spice
  • 1/2  tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 175g Sweet Freedom Dark or Natural
  • 300g Bramley Apples, peeled, cored and cut into small dice (prepared weight)
  • 50ml brandy

 

Method

  1. Mix together all the ingredients, apart from the brandy, in an ovenproof dish, cover with foil and leave overnight in a cool place.
  2. The next day, preheat the oven to 110 C / 225 F / gas mark 1/4.  Place the dish in the preheated oven for 3 hours.  Remove from the oven, add the brandy and then leave to cool, stirring every now and again.  When the mincemeat is cold pack into sterilised jars and store in a cool place until required.