Today in my cooking diary,

Usually, I would avoid any desserts or sweet pastries made with bananas because，

I don’t really like this mushy textured fruit.

Hi everyone, Christmas is just around the corner.

And today we’re going to make Christmas Pudding with a tropical twist.

Because we’re adding palm sugar into our pudding instead of refined white sugar.

Usually when you buy palm sugar, it comes in cylindrical sections like this because

The sap was dehydrated and poured into the hollow stem of a bamboo stem to crystallise,

Which is why it takes after the cylindrical form of the bamboo stem.

Which is why it ends up looking like this.

Palm sugar tends to be less sweet compared to refined sugar,

And it has a caramel flavour and nutty fragrance to it

which is why it is the preferred sugar in Asian cooking.

So let’s make our Christmas pudding with it!

For this recipe, you’re going to need 75g of all purpose flour.

Sift it and let it snow onto your big mixing bowl.

75g of breadcrumbs to give your pudding extra body and structure.

150g of butter roughly chopped to keep your pudding

To keep your pudding moist and smooth when it slides down your throat.

[Music]

Add in a good amount of chewy sugar packed dried raisins about 150g of it.

Balanced with slightly tangy blackcurrants, 75g in total,

and add in the same amount of astringent dried cranberries. A good mix of sweet and sour.

100g of Granny Smith apples chopped to add in some crunchy freshness.

125g of palm sugar for those who are not restraining themselves

and for those who can’t let go, the low sugar version requires 85g of palm sugar.