Low-Fat Christmas Recipes

• 85 g chopped dried pears
• 85 g Dried cranberries
• 85 g chopped stoned dried dates
• 85 g chopped dried figs
• 85 g chopped stoned prunes
• 85 g sultanas
• 250ml apple juice
• 50 g chopped pecan nuts
• 50 g chopped candied ginger
• Finely grated zest and juice of 1 lemon
• 5 tbsp sunflower oil
• 1egg
• 75 g molasses sugar
• 115 g self-raising white flour
• 115 g self-raising whole meal flour
• 1tsp baking powder
• 2 tsp ground mixed spice
• 4 tbsp semi-skimmed milk

• In a saucepan add all the dried fruits and apple juice. Cover and simmer until the whole of the juice is absorbed by the fruits.
• After removing the pan from the heat, leave it covered until completely cold. Stir in the pecan nuts, ginger, and lemon zest and juice.
• Preheat the oven to 150ºC. Brush a 23 cm (9 “) ring tin with a little oil.
• In a bowl, beat together the sunflower oil, egg and sugar until smooth.
• Sift the white and whole meal flours, baking powder, and mixed spice into a large bowl. Add the soaked fruit and the egg mixture, and stir well to combine thoroughly. Stir in enough milk to make a fairly soft mixture.
• Mix the mixture with a wooden spoon and pour it into the prepared tin and smooth the top. Bake for 1¼–1½ hours or until risen.
• Leave the cake to cool in the tin for at least 1 hour before running a knife around the edge and turning it out. You can wrap them in a greaseproof paper and foil, and store for 2–3 weeks before serving, allowing the flavors to mature.
• To decorate the cake, heat the jam with 1 tsp water and brush the top of the cake with the jam. Arrange the cherries, nuts and candied ginger on top, pressing them gently into the jam. Finally, dust with icing sugar.

• 125g ready-to-eat stoned prunes
• 150g roughly chopped dark chocolate
• 125g butter
• 500g castor sugar
• 100ml brandy
• 375g plain white flour
• 60g self-raising white flour
• 75g cocoa powder
• 1 whole egg plus 2 egg whites, lightly beaten
• To decorate: icing sugar or cocoa powder
• To serve: low-fat berry yoghurt, low-fat iced dessert or low-fat cream, optional

• Put a kettle on to boil. Heat the oven to 160°C (325°F). Grease a 23 cm (9 “) square cake tin and line it with baking paper.
• Purée the prunes, adding 1 tablespoon of hot water if necessary to get a smooth consistency. Pour it down to a large mixing bowl.
• Add the brandy, butter, chocolate, sugar, and 250 ml of boiling water from the kettle. Place the bowl in the hot water and simmer it for a while to melt the chocolate.
• Stir the mixture frequently until it forms a smooth sauce. Leave the mixture to cool for 2-3 minutes until it is lukewarm after taking it away from the fire.
• Sift the flours and the cocoa powder into a large bowl and make a well in the centre. Pour in the chocolate mixture, beating it add the whole egg and egg whites and finally beat to a smooth batter. Remember not to overdo the mixing as it can affect the texture of the cake.
• Pour the mixture into the prepared tin and smooth the surface. Bake for 1 hour 15 minutes, or until the knife inserted in the centre of the cake comes out clean.
• Leave the cake to stand in the tin on a wire rack for I5 minutes, and then turn it out onto the wire rack to cool completely.
• Dust the cake with sifted icing sugar or cocoa powder and cut it into squares. Serve plain or with low-fat yoghurt, iced dessert or cream.