Category, DifficultyIntermediate

Here’s our recipe for Christmas pudding that takes only 35 minutes!! These bite sized treats are as aesthetically pleasing as they are delicious! Take the labour out of your christmas pudding and give these a try!

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
Pudding
 60 g dried dates
 250 g fresh sultanas pitted
 100 g raisins
 2 tbsp orange zest
 3 tbsp ground flaxseed
 2 tbsp dried cranberries
 150 g ground almond meal
 1 tsp vanilla extract
 ½ tsp allspice
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground ginger
 100 ml orange juice
 5 tbsp coconut oil
 Handful of Goji berries to decorate
Icing
 70 g raw cacao butter/ coconut oil chopped
 80 ml coconut cream
 30 g agave syrup (lighter version so it keeps its white colour)

Instructions
1

Add all the ingredients, except for the coconut oil and the orange juice, in a food processor and blend until it reaches a crumb-like consistency.

2

Remove from the food processor, place in a large mixing bowl.

3

Melt the coconut oil and add to the rest of the ingredients along with the orange juice

4

Mix it well until everything is uniform in texture – should take a minute.

5

We used an egg cup as our mould

6

Get some baking parchment put it into the egg cup and pack the mixture into the egg cup, pull out the baking parchment and a lovely little pudding pops out! Repeat until all the mixture is now in the shape of little christmas puddings! You should get about 12 little fellas! Put your little pudding into the fridge to harden while you make the icing

7

Time to make your icing, place the cacao butter in a bowl over a saucepan of boiling water and melt. Remove from the heat and then fold in the coconut cream and maple syrup until well combined. As it cools It will thicken, make sure to stir occasionally so that its lovely and smooth

8

Once its suitably thickened spoon the icing over the puddings and refrigerate for 10 to 15 minutes or until the icing is firm.

9

Decorate the puddings with some fresh raspberries and serve

Ingredients

Ingredients
Pudding
 60 g dried dates
 250 g fresh sultanas pitted
 100 g raisins
 2 tbsp orange zest
 3 tbsp ground flaxseed
 2 tbsp dried cranberries
 150 g ground almond meal
 1 tsp vanilla extract
 ½ tsp allspice
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 ¼ tsp ground ginger
 100 ml orange juice
 5 tbsp coconut oil
 Handful of Goji berries to decorate
Icing
 70 g raw cacao butter/ coconut oil chopped
 80 ml coconut cream
 30 g agave syrup (lighter version so it keeps its white colour)

Directions

Instructions
1

Add all the ingredients, except for the coconut oil and the orange juice, in a food processor and blend until it reaches a crumb-like consistency.

2

Remove from the food processor, place in a large mixing bowl.

3

Melt the coconut oil and add to the rest of the ingredients along with the orange juice

4

Mix it well until everything is uniform in texture – should take a minute.

5

We used an egg cup as our mould

6

Get some baking parchment put it into the egg cup and pack the mixture into the egg cup, pull out the baking parchment and a lovely little pudding pops out! Repeat until all the mixture is now in the shape of little christmas puddings! You should get about 12 little fellas! Put your little pudding into the fridge to harden while you make the icing

7

Time to make your icing, place the cacao butter in a bowl over a saucepan of boiling water and melt. Remove from the heat and then fold in the coconut cream and maple syrup until well combined. As it cools It will thicken, make sure to stir occasionally so that its lovely and smooth

8

Once its suitably thickened spoon the icing over the puddings and refrigerate for 10 to 15 minutes or until the icing is firm.

9

Decorate the puddings with some fresh raspberries and serve

Christmas Pudding

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