Cake and pudding recipes for people with diabetes

Pa t ie nt I nfor m a t ion Cake and pudding recipes for people with diabetes United Bristol Healthcare NHS Trust

  Tel. 0117 923 0000 Minicom 0117 934 9869 www.ubht.nhs.uk To ask for an Interpreter or Signer phone 0117 928 2289 To get this leaflet: in Large Print, in Braille, by email, on disk or on Audio Cassette, phone 0117 928 3637

  For 24 Hours NHS Help & Advice freephone NHS Direct on 0845 4647 NHS Direct Website www.nhsdirect.nhs.uk October 2002 _{DIETETICS/CAKEDIA/Oct02}

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 Some of these recipes contain a little sugar. It is in
• line with recommendations made by Diabetes UK.
• Festive Foods and easy entertaining Diabetes UK say that people with diabetes can take
• up to 50g (2 ozs) of sugar a day as part of a low fat,

  Telephone for a catalogue or to order - 0800 585 088 high fibre diet. www.diabetesuk.co.uk - have recipes you can print from

  The sugar should be used to sweeten cake and

• their website.

  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.

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  P P ouring Custar ouring Custar d d d These cakes and puddings are based on P Pouring Custar P ouring Custar ouring Custard d healthy eating principles

  4 x 15ml spoons (4tbsp) custard powder 550ml (1 pint) milk - skimmed or semi skimmed

  They are made with high fibre ingredients and are low in Liquid sweetener saturated (animal) fat and sugar. The cake and pudding recipes are not low calorie. If you are trying to lose

  Mix the custard powder with a little of the milk. Heat the weight keep these for special occasions. remaining milk and before it reaches boiling point, stir in the custard paste. Simmer until the custard thickens,

  Low Calorie Desserts

  stirring all the time. Cook for a further three minutes, remove from the heat and stir in the liquid sweetener to Summer Pudding

• taste.

  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

• Pouring Custard •

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Choosing ingredients

Apple and Blac Apple and Blac Apple and Blac Apple and Blac k k k cur cur cur ant Cob ant Cob ant Cob b b b ler ler ler ler Apple and Black kcur currrrrrant Cob ant Cobb bler Margarine

  Ingredients:

  Cooking apples, peeled and cored Use brands labelled high in monounsaturates or high

• 4oz blackcurrants in polyunsaturates, (PUFA). Do not use low-fat

  15g sugar to sweeten fruit spreads, because they contain a lot of water, and 4oz SR wholemeal flour make cakes ‘soggy’. 1oz PUFA margarine 3oz skimmed milk

  Milk

  2 teaspoons baking powder Choose skimmed milk. Semi skimmed works as well ½oz demerara sugar

• but has a higher fat content and so is not

  Method:

  recommended. Dried skimmed milk can be used if Cook the sliced apple and prepared blackcurrants until made up according to the makers’ instructions before just tender. Transfer to an ovenproof dish and sweeten adding to mixtures. to taste with artificial sweetener e.g. Canderel.

  Flour Make up scone mix:

  Wholemeal flour is available as plain and self raising Mix flour and baking powder together. Rub in fat. • and is best because it is high in fibre. Some recipes Dissolve sugar in milk and add to flour. Mix gently then use half white flour to get a lighter mixture. turn mixture out onto floured surface. Flatten mixture to about ¼” thick and cut into 8 scones, circles or triangles.

  Sugar

  Arrange scones on top of fruit mixture. Brush with a little milk. Small amounts of sugar can be used by people with _{o o}

• Bake for approximately 15 minutes at 200 C/400 F/Gas

  Diabetes as long as the sugar is part of a high fibre, 4 or until scones are risen and brown. low fat food. Any type of sugar (e.g. white, brown, raw cane) can be used.

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  4 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 then top with the remaining fruit. Completely cover the top with the rest of the bread. Place a saucer on top and weight down with a can of food. Chill for 8 hours or overnight. Turn out to serve.

  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 190 ^o C/375 ^o F/Gas Mark 5 for about 30-35 minutes or until golden brown. Serve with ice-cream or low fat fromage frais.

  Blackcurrant Dessert

Bread and Butter pudding Ingredients:

  Ingredients:

  225g (8oz) blackcurrants 1/3 French stick cut into slices 2.5cm/1inch thick

  100g (4oz) cottage cheese 25g/1oz butter, softened

  Liquid sweetener 50g/1¾oz ready-to-eat dried apricots, chopped

  Juice of ½ lemon 2 eating apples, cored and chopped 1 teaspoon ground cinnamon

  4 x 50ml spoons (4tbsp) natural yoghurt 2 eggs, beaten

  Black grapes, halved 300ml/½ pint skimmed milk

  Mint leaves 1 teaspoon vanilla essence _{o o}

  Method:

  Preheat the oven to 180 C/350 F/gas mark 4 Steam or microwave the blackcurrants until tender. Leave to cool, stir in the cheese, sweetener and lemon

  Method:

  juice. Sieve, or process in a blender. Pour into 4 glass Lightly butter the bread on each side. Layer half of the dishes and chill in a refrigerator before serving. Put a bread in an oven-proof dish. Arrange the apricots and spoonful of yoghurt in each glass dish and decorate with apples over the bread and sprinkle over half of the grape halves and mint leaves. cinnamon. Layer over the remaining bread. Mix together the remaining ingredients then pour over the bread, leave to rest for 10 minutes, then cook for 25-30

Baked Bananas minutes until golden and set. 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 25g (¾ oz) flaked almonds

  Method: _o

  Preheat the oven to 180 C/Gas Mark 4 Spread the margarine over the base and sides of a shallow ovenproof dish. Arrange the bananas on the

  10 base of the dish. Mix the sugar with the lemon rind and

Boiled Fruit Cake (suitable for Christmas)

  juice, and sprinkle over the bananas. Scatter the flaked almonds on top and bake for 15-20 minutes.

  Ingredients:

  1 oz PUFA margarine

Cakes

  2oz brown sugar 3oz sultanas

Fruit loaf

  3oz currants 3oz raisins

  Ingredients:

  10oz (275ml) can Guinness 225g (8oz) sultanas, raisins or currants 3 eggs (size 3) 75ml (3 fl oz) unsweetened fruit juice

  8oz wholemeal flour 160g (5½ oz) plain wholemeal flour

  ¾ teaspoon baking powder 15ml (1 tbsp) baking powder

  1½ teaspoons mixed spice 2ml (½ tsp) each of mixed spice and ground nutmeg

  3oz chopped walnuts 1 large egg, beaten 1 teaspoon gravy browning (optional)

  1 measure of brandy (optional) Sieve the flour, baking powder, mixed spice and nutmeg, returning any bran left.

  Method:

  Bring margarine, sugar, fruit and Guinness to the boil Add the beaten egg to the fruit mixture, then stir in the and simmer for 15 minutes. Leave to cool for at least 45 flour mixture. minutes.

  Tip the mixture into the tin and bake for 40-45 minutes, Mix flour, nuts, spice and baking powder in a large bowl. until the top is springy to the touch. Add beaten egg and fruit mixture and mix well. Put into _{o o} a greased 7" (18cm) cake tin. Bake at 180

  C, 350

  F, Gas 4 for one hour, or until cooked.

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  Easy Fruit Cake

Fruit Allbran Slice Ingredients:

  Ingredients:

  100g (3½ oz) polyunsaturated margarine 4oz Allbran

  200g (7 oz) dried mixed fruit 4oz mixed fruit (sultanas, dried apricots, dates, prunes)

  150ml (¼ pint) water ½ pint skimmed milk 1 egg, beaten 1oz PUFA margarine (optional)

  200g (7 oz) wholemeal flour 4oz SR wholemeal flour 1 tsp mixed spice

  Method:

  1 tsp baking powder _{o o} Warm milk and margarine together. Preheat the oven to 190 C/375 F/gas mark 5

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

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

  Put the margarine, dried fruit and water in a saucepan _{o o} and heat gently until the fat has melted. Bring to the boil Bake for ¾ - 1 hour at Gas 4, 350

  F, 180

  C. Turn out and simmer for 5 minutes. Allow to cool. and leave to cool.

  Stir in the beaten egg, followed by the flour, spices and

Sultana Scone

  baking powder. Mix thoroughly and transfer to a

  Makes 8 scones

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

  Ingredients:

  Bake for 1¼ hours or until firm. Allow to cool a little 8oz SR wholemeal flour 2oz PUFA margarine before turning out. ¼ pint skimmed milk ½oz baking powder 1oz demerara sugar 2oz sultanas

  Method:

  Rub fat into flour and baking powder. Dissolve sugar in milk. Add sultanas to the flour. Add liquid to the flour and mix gently. Divide into scones, ½" thick. Wash with milk. Bake 15 - _o 20 minutes at Gas 4, 200

  C.

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