You'll also find this recipe on page 126 of the Creative Bakes Cookbook.
Marmalade Suet Pudding
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This recipe was created when a member of keto Fitness Club challenged me to Burns Night, this was the pudding. Now being used as part of my private classes (6 week courses - Season 2, 3 course dinners across the world)
This pudding only takes about 10 minutes to put together, if you have the marmalade already made
For the whole recipe - using 6 portions of marmalade
1557 Calories / 39.8g Carbs / 32.4g Protein / 133.8g Fat
For 1 portion (this recipe makes 6):
259 Calories / 6.6g Carbs / 5.4g Protein / 22.3g Fat
Equipment:
A large pudding bowl (around 600 ml) or 6 ramekins (around 175 ml) - if you don't have ramekins or pudding bowls, you could always use tea cups or mugs. Enough saucepans (with lids) to fit these bowls or they can be cooked in shifts - You could use the ninja too, but I don't have enough experience with this yet! Greaseproof paper. String & elastic bands. Tea towels
Ingredients
100g Ground Almonds
40g Coconut Flour
80g Shredded Suet
1 tsp Baking Powder
100ml Unsweetened Almond Milk
5g Butter, for greasing
Here's the link to the Recipe - Marmalade / You wont need all of this for this recipe as it's 50 portions, so you decide how much you'd like to make! I recommend 1 portion per person, so approx 1 tbsp per portion
Topping - Marmalade
Directions
Place the ground almonds, coconut flour, shredded suet, sweetener and baking powder into a bowl and mix to combine
Add the milk and stir to make a soft but crumbly dough
Grease a pudding bowl (or ramekins) with melted butter or olive oil and line with greaseproof paper
Marmalade
Put 6 Tbsp of the Marmelade into the lined pudding bowl, or share it equally between the ramekins.
Now back to the cake
Spoon the mixture into the bowl, over the top of the Marmalade topping
Gently, with your fingertips, press this into the bowl or ramekins
Cover with a piece of folded greaseproof paper
Put an elastic band to hold this in place
Tie around the edge of this paper also with string to secure it in place
Place the bowl or ramekins into a large lidded saucepan and fill the pan half to two-thirds of the way up the bowl or ramekins with boiling water
Put a damp tea towel over the top, completely cover all the ramekins or pudding bowl. It's ok if the towel drapes into the water
Cover with the lid, bring to a boil and simmer gently for one hour
Keep an eye on the water, so that it doesn't boil dry and that it doesn't bubble over the height of the bowl either
I set 1 alarm for 60 minutes and another alarm for every 15 minutes to check the water level
Once cooked, you can leave them to cool in the pan, or pull them out of the pan and allow to rest for 5 minutes, before turning out onto a plate and gently peel off the greaseproof paper
This pudding heats up really well in the microwave for about 20-30 seconds
