The main source of carbohydrate in this meal is from the biscuits and Christmas pudding. The total carbohydrate value has been provided for those who are trained in insulin adjustment.

This recipe contains Christmas pudding which is a high potassium food. However, as the amount of Christmas pudding used is divided between 10 portions the overall potassium content per portion is low.

This recipe does contain a reasonable amount of phosphate so if you have been advised to restrict your phosphate intake, try to stick to the recommended portion size. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Use gluten-free Christmas pudding and ginger biscuits.

Most shop bought Christmas puddings are vegetarian and therefore this recipe is suitable for those on a vegetarian diet.

If you want to reduce the amount of sugar or fat you eat you could use reduced fat cream cheese, use low fat spread instead of butter for the base and try using a sweetener in place of sugar, or use half sugar and half sweetener.

Although salt has not been added to this recipe, it’s not low in salt.  This is because Ginger nuts will already have added salt – where possible, look for ginger nuts with the lowest amount of added salt.

You could also consider replacing the Christmas pudding with 8 pieces of chopped stem ginger, from a jar mixed with a couple of teaspoons of syrup and use lemon zest instead of orange. This will make the recipe even lower in potassium.

Leaving out the alcohol will reduce the cost of the pudding. You could also use vanilla extract instead of vanilla pods.

Store in an airtight container in the fridge for up to 2 days.

To open the vanilla pod, run a small sharp knife, down the centre of the pod. Gently remove the seeds by running your knife along the edge and scraping out the seeds. Keep the vanilla pod in a container with sugar to make vanilla sugar.