Patient Information

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
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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

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

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,
high fibre diet. Telephone for a catalogue or to order - 0800 585 088

• The sugar should be used to sweeten cake and www.diabetesuk.co.uk - have recipes you can print from
pudding recipes or be part of bought foods such as their website.
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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Pouring Custard
Custard
4 x 15ml spoons (4tbsp) custard powder
550ml (1 pint) milk - skimmed or semi skimmed
Liquid sweetener
Mix the custard powder with a little of the milk. Heat the
remaining milk and before it reaches boiling point, stir in
the custard paste. Simmer until the custard thickens,
stirring all the time. Cook for a further three minutes,
remove from the heat and stir in the liquid sweetener to
taste.
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
• Pouring Custard

13 2
Choosing ingredients Apple and Blackcur
Blackcurrrant Cobbler
Cobb
Makes 4 portions
Margarine
Ingredients:
• Use brands labelled high in monounsaturates or high Cooking apples, peeled and cored
in polyunsaturates, (PUFA). Do not use low-fat 4oz blackcurrants
spreads, because they contain a lot of water, and 15g sugar to sweeten fruit
make cakes ‘soggy’. 4oz SR wholemeal flour
1oz PUFA margarine
Milk 3oz skimmed 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
recommended. Dried skimmed milk can be used if Method:
made up according to the makers’ instructions before Cook the sliced apple and prepared blackcurrants until
adding to mixtures. just tender. Transfer to an ovenproof dish and sweeten
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
Diabetes as long as the sugar is part of a high fibre, Bake for approximately 15 minutes at 200oC/400oF/Gas
low fat food. Any type of sugar (e.g. white, brown, raw 4 or until scones are risen and brown.
cane) can be used.

3 12
Apple and Pear Crumble Low Calorie Desserts
Serves 6
Summer Pudding
Ingredients Serves 6
700g/1½ lb cooking apples, peeled, cored and chopped
5ml/1tsp ground mixed spice Ingredients:
25g/1oz caster sugar 675g (1½ lb) mixed summer fruit
1 x 400g can pears in natural juice, drained & chopped (raspberries, blackcurrants, blackberries, redcurrants,
50g/2oz sultanas cherries, strawberries) fresh or frozen
50g/2oz wholemeal flour 115ml (4 fl oz) apple juice
50g/2oz plain flour 45ml (3 level tbsp) granulated sweetener
50g/2oz low fat spread 150g (5oz) sliced white bread, without crusts
25g/1oz soft brown sugar
25g/1oz flaked almonds Method:
75g/3oz porridge oats If fresh fruit is used: place in a large bowl with the apple
juice. Cover and microwave on high for 4-6 minutes or
Method : until lightly cooked, stirring after 2½ minutes.
Place the apples, mixed spice and sugar in a large
saucepan, cover and cook over a low heat for 15 If frozen fruit is used: place in a large bowl, cover and
minutes until softened. Remove from the heat, stir microwave on defrost for 8-9 minutes stirring after 4
through the pears and sultanas then pour into a 2½ pint/ minutes, stir again and then microwave on high for 2
1.4 litre pie dish. minutes. Stir in the apple juice.
Leave the fruit to cool and then stir in the granulated
To make the crumble, sift the flour into a large bowl and sweetener.
rub in the low fat spread. Stir in the sugar, almonds and
Line a 850ml (1 ½ pt) pudding basin with some of the
the oats. Spoon the crumble mixture on top of the fruit
bread.
and press down lightly. Bake at 190oC/375oF/Gas Mark
5 for about 30-35 minutes or until golden brown. Serve Fill with half of the fruit. Cover with a slice of bread and
with ice-cream or low fat fromage frais. 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.

11 4
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

Method: Preheat the oven to 180oC/350oF/gas mark 4

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
Method:
Lightly butter the bread on each side. Layer half of the
bread in an oven-proof dish. Arrange the apricots and
apples over the bread and sprinkle over half of the
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
minutes until golden and set.

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

5 10
Boiled Fruit Cake (suitable for Christmas) base of the dish. Mix the sugar with the lemon rind and
Makes 10 large slices 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
3oz currants
Fruit loaf
3oz raisins
10oz (275ml) can Guinness Ingredients:
3 eggs (size 3) 225g (8oz) sultanas, raisins or currants
8oz wholemeal flour 75ml (3 fl oz) unsweetened fruit juice
¾ teaspoon baking powder 160g (5½ oz) plain wholemeal flour
1½ teaspoons mixed spice 15ml (1 tbsp) baking powder
3oz chopped walnuts 2ml (½ tsp) each of mixed spice and ground nutmeg
1 teaspoon gravy browning (optional) 1 large egg, beaten
1 measure of brandy (optional)
Sieve the flour, baking powder, mixed spice and nutmeg,
Method: returning any bran left.
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
a greased 7" (18cm) cake tin. Bake at 180oC, 350oF,
Gas 4 for one hour, or until cooked.

9
6
Easy Fruit Cake Fruit Allbran Slice
Makes 14 slices Makes 10 slices

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
1 tsp baking powder Method:
Warm milk and margarine together.
Preheat the oven to 190oC/375oF/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:
Put the margarine, dried fruit and water in a saucepan Add flour and mix well. Pour into a greased 2lb loaf tin.
and heat gently until the fat has melted. Bring to the boil Bake for ¾ - 1 hour at Gas 4, 350oF, 180oC. 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
baking powder. Mix thoroughly and transfer to a Sultana Scone
greased 20cm (8in) diameter cake tin, base lined with Makes 8 scones
greaseproof paper. Ingredients:
Bake for 1¼ hours or until firm. Allow to cool a little 8oz SR wholemeal flour
before turning out. 2oz PUFA margarine
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 -
20 minutes at Gas 4, 200oC.
7 8