Christmas mug pudding with brandy “custard” … Challenge delivered !
Firstly, it needs to be noted by all my readers that this mug pudding is “intensive suitable” for people with a BMI over 40 but an egg white has been used. It has been added to the mixture as nothing else was working, texture was funny with both agar agar, flax seed and chia seed. This equates to 7 cals and 0.1 gms carbs per pudding. This recipe is also unsuitable for vegans too. I always strive for strict intensive suitable recipes, this one is an exception, I personally doubt half an egg white is going to even blip on the radar but this is a personal choice for everyone.
But on the flip side, it is super duper low cal and carb, and yummy to boot. I’ve worked for ages for the flavour combination and have made many testers. I’ve also designed it as a simple two step process, a microwave mud cake. This time of year, time is of the essence, this pudding takes about 10 mins total to whip up.
Enjoy ! Joni ???
- 1 carrot, grated
- 1/4 tsp brandy essence
- 1/2 tsp orange essence
- 1/2 tsp vanilla essence
- 1/4 tsp cinnamon
- 1/4 tsp mixed spice
- 1/4 tsp nutmeg
- Pinch baking powder
- 2 tsp stevia
- 3 tsp sugar free chocolate drinking chocolate
- 1 egg white
- Coconut oil spray (for greasing , can use other oils)
- Mix together all ingredients except the egg white.
- In a small bowl whisk the egg white with a whisk or fork until bubbly.
- Mix carefully into the carrot mix.
- Spray the two mugs with oil and place half the mixture in each.
- Cook in microwave for 1 min 30 secs.
- Devour.
- Can use the brandy cauliflower custard (recipe below) or an Optifast vanilla shake with added brandy essence or lemon desert as the sauce.
- Doesn't freeze well, but OK in the fridge on paper towel for a few days.
- Please refer to the panel in the blog post for this recipe, as the recipe card version is incorrect.
- 1 cup of cauliflower florets
- 1 1/2 cups hot water
- 1 tsp brandy
- 2 tsp Stevia
- 1 tsp vanilla essence
- Pinch turmeric (gives the light yellow colour)
- Add all ingredients to a small saucepan. Cook until cauliflower is soft. Blitz and adjust sweetness and the brandy taste.
- Serve over the Christmas pudding.
khushi
November 27, 2016
hi
I really liked this recipe and i follow all your recipes and really liked it.
i want to make this recipe but i cant eat egg as im allergic to eggs.
can you please tell me what else i can add instead of egg.
thanks
Joni Condos
December 31, 2016
I would use agar-agar , available from Asian grocery stores in little sachets, it’s made of kelp, I hope this helps ! Cheers, Joni