Cake and pudding recipes for people with diabetes

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Pa t ie nt I nfor m a t ion

Cake and pudding

recipes for people

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• Some of these recipes contain a little sugar. It is in

line with recommendations made by Diabetes UK.

• Diabetes UK say that people with diabetes can take

up to 50g (2 ozs) of sugar a day as part of a low fat, high fibre diet.

• The sugar should be used to sweeten cake and

pudding recipes or be part of bought foods such as breakfast cereals or biscuits.

• Avoid sugar in drinks. Choose diet drinks instead.

Continue to use artificial sweeteners where possible.

• People who need to lose weight are advised to avoid

sugar as much as possible.

More recipes

Diabetes UK reasonably priced recipe books are available direct for example

• Creative Recipes for all occasions - balanced meals made easy

• Managing your Weight

• Festive Foods and easy entertaining

Telephone for a catalogue or to order - 0800 585 088

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These cakes and puddings are based on

healthy eating principles

They are made with high fibre ingredients and are low in saturated (animal) fat and sugar. The cake and pudding recipes are not low calorie. If you are trying to lose weight keep these for special occasions.

Low Calorie Desserts

• Summer Pudding

• Blackcurrant Dessert

• Baked Bananas

Cakes

• Fruit loaf

• Easy fruit cake

• Fruit Allbran Slice (similar to malt loaf)

• Sultana scones

• Boiled fruit cake (suitable for Christmas)

Puddings

• Bread and butter pudding

• Apple and Pear Crumble

• Apple and blackcurrant cobbler

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Pouring Custar

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ouring Custard

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4 x 15ml spoons (4tbsp) custard powder

550ml (1 pint) milk - skimmed or semi skimmed Liquid sweetener

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Choosing ingredients

Margarine

• Use brands labelled high in monounsaturates or high

in polyunsaturates, (PUFA). Do not use low-fat

spreads, because they contain a lot of water, and make cakes ‘soggy’.

Milk

• Choose skimmed milk. Semi skimmed works as well

but has a higher fat content and so is not

recommended. Dried skimmed milk can be used if made up according to the makers’ instructions before adding to mixtures.

Flour

• Wholemeal flour is available as plain and self raising

and is best because it is high in fibre. Some recipes use half white flour to get a lighter mixture.

Sugar

• Small amounts of sugar can be used by people with

Diabetes as long as the sugar is part of a high fibre, low fat food. Any type of sugar (e.g. white, brown, raw cane) can be used.

Apple and Blac

Apple and Black

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Makes 4 portions

Ingredients:

Cooking apples, peeled and cored 4oz blackcurrants

15g sugar to sweeten fruit 4oz SR wholemeal flour 1oz PUFA margarine 3oz skimmed milk

2 teaspoons baking powder ½oz demerara sugar

Method:

Cook the sliced apple and prepared blackcurrants until just tender. Transfer to an ovenproof dish and sweeten to taste with artificial sweetener e.g. Canderel.

Make up scone mix:

Mix flour and baking powder together. Rub in fat. Dissolve sugar in milk and add to flour. Mix gently then turn mixture out onto floured surface. Flatten mixture to about ¼” thick and cut into 8 scones, circles or triangles. Arrange scones on top of fruit mixture. Brush with a little milk.

Bake for approximately 15 minutes at 200o_C/400o_F/Gas

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Low Calorie Desserts

Summer Pudding Serves 6

Ingredients:

675g (1½ lb) mixed summer fruit

(raspberries, blackcurrants, blackberries, redcurrants, cherries, strawberries) fresh or frozen

115ml (4 fl oz) apple juice

45ml (3 level tbsp) granulated sweetener 150g (5oz) sliced white bread, without crusts

Method:

If fresh fruit is used: place in a large bowl with the apple juice. Cover and microwave on high for 4-6 minutes or until lightly cooked, stirring after 2½ minutes.

If frozen fruit is used: place in a large bowl, cover and microwave on defrost for 8-9 minutes stirring after 4 minutes, stir again and then microwave on high for 2 minutes. Stir in the apple juice.

Leave the fruit to cool and then stir in the granulated sweetener.

Line a 850ml (1 ½ pt) pudding basin with some of the bread.

Fill with half of the fruit. Cover with a slice of bread and

Apple and Pear Crumble

Serves 6

Ingredients

700g/1½ lb cooking apples, peeled, cored and chopped 5ml/1tsp ground mixed spice

25g/1oz caster sugar

1 x 400g can pears in natural juice, drained & chopped 50g/2oz sultanas

50g/2oz wholemeal flour 50g/2oz plain flour 50g/2oz low fat spread 25g/1oz soft brown sugar 25g/1oz flaked almonds 75g/3oz porridge oats

Method :

Place the apples, mixed spice and sugar in a large saucepan, cover and cook over a low heat for 15 minutes until softened. Remove from the heat, stir through the pears and sultanas then pour into a 2½ pint/ 1.4 litre pie dish.

To make the crumble, sift the flour into a large bowl and rub in the low fat spread. Stir in the sugar, almonds and the oats. Spoon the crumble mixture on top of the fruit

and press down lightly. Bake at 190o_C/375o_{F/Gas Mark}

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Blackcurrant Dessert

Ingredients:

225g (8oz) blackcurrants 100g (4oz) cottage cheese Liquid sweetener

Juice of ½ lemon

4 x 50ml spoons (4tbsp) natural yoghurt Black grapes, halved

Mint leaves

Method:

Steam or microwave the blackcurrants until tender. Leave to cool, stir in the cheese, sweetener and lemon juice. Sieve, or process in a blender. Pour into 4 glass dishes and chill in a refrigerator before serving. Put a spoonful of yoghurt in each glass dish and decorate with grape halves and mint leaves.

Baked Bananas

Serves 6

Ingredients:

25g (¾ oz) polyunsaturated margarine

6 medium-sized ripe bananas, halved lengthways 30g (2 tbsp) sugar - use sugar, don’t bake sweetener Grated rind and juice of ½ lemon

Bread and Butter pudding

Ingredients:

1/3 French stick cut into slices 2.5cm/1inch thick 25g/1oz butter, softened

50g/1¾oz ready-to-eat dried apricots, chopped 2 eating apples, cored and chopped

1 teaspoon ground cinnamon 2 eggs, beaten

300ml/½ pint skimmed milk 1 teaspoon vanilla essence

Preheat the oven to 180o_C/350o_{F/gas mark 4}

Method:

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base of the dish. Mix the sugar with the lemon rind and juice, and sprinkle over the bananas. Scatter the flaked almonds on top and bake for 15-20 minutes.

Cakes

Fruit loaf

Ingredients:

225g (8oz) sultanas, raisins or currants 75ml (3 fl oz) unsweetened fruit juice 160g (5½ oz) plain wholemeal flour 15ml (1 tbsp) baking powder

2ml (½ tsp) each of mixed spice and ground nutmeg 1 large egg, beaten

Sieve the flour, baking powder, mixed spice and nutmeg, returning any bran left.

Add the beaten egg to the fruit mixture, then stir in the flour mixture.

Tip the mixture into the tin and bake for 40-45 minutes, until the top is springy to the touch.

Boiled Fruit Cake (suitable for Christmas)

Makes 10 large slices

Ingredients:

1 oz PUFA margarine 2oz brown sugar 3oz sultanas 3oz currants 3oz raisins

10oz (275ml) can Guinness 3 eggs (size 3)

8oz wholemeal flour

¾ teaspoon baking powder 1½ teaspoons mixed spice 3oz chopped walnuts

1 teaspoon gravy browning (optional) 1 measure of brandy (optional)

Method:

Bring margarine, sugar, fruit and Guinness to the boil and simmer for 15 minutes. Leave to cool for at least 45 minutes.

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Easy Fruit Cake

Makes 14 slices

Ingredients:

100g (3½ oz) polyunsaturated margarine 200g (7 oz) dried mixed fruit

150ml (¼ pint) water 1 egg, beaten

200g (7 oz) wholemeal flour 1 tsp mixed spice

1 tsp baking powder

Preheat the oven to 190o_C/375o_{F/gas mark 5}

Method:

Put the margarine, dried fruit and water in a saucepan and heat gently until the fat has melted. Bring to the boil and simmer for 5 minutes. Allow to cool.

Stir in the beaten egg, followed by the flour, spices and baking powder. Mix thoroughly and transfer to a

greased 20cm (8in) diameter cake tin, base lined with greaseproof paper.

Bake for 1¼ hours or until firm. Allow to cool a little before turning out.

Fruit Allbran Slice

Makes 10 slices

Ingredients:

4oz Allbran

4oz mixed fruit (sultanas, dried apricots, dates, prunes) ½ pint skimmed milk

1oz PUFA margarine (optional) 4oz SR wholemeal flour

Method:

Warm milk and margarine together.

Mix together Allbran and fruit and pour warmed milk into bowl with the fruit and Allbran. Leave to soak for ½ hour.

Add flour and mix well. Pour into a greased 2lb loaf tin.

Bake for ¾ - 1 hour at Gas 4, 350o_{F, 180}o_{C. Turn out} and leave to cool.

Sultana Scone

Makes 8 scones

Ingredients: