December 19, 2016 | Serves 8
For the Pudding:
- Zest of 1 Lemon
- Zest and Juice of 1 Orange
- 1 Medium Apple
- 2 Cups of Dried Fruit e.g. Sultanas, Raisins, Cherries, Cranberries (300g)
- 1 Cup of Walnuts/Pecans (100g)
- 1/2 Cup of Flaked Almonds (150g)
- 1/2 Cup of Coconut Sugar (75g)
- 1 Teaspoon of Nutmeg
- 1& 1/2 Teaspoons of Cinnamon
- 1 Teaspoon of Ground Ginger
- 1/2 Cup of Buckwheat Flour (60g)
- 1 & 1/4 Cup of Ground Almonds (150g)
- 2 Eggs
For the Vanilla Custard:
- 2 Tins of Coconut Milk, Refrigerated Overnight
- 1/4 Teaspoon of Vanilla Powder or 1-2 Vanilla Pods
- 1 Tablespoon of Maple Syrup
For Vegan option:
- Substitute the eggs for 2 tablespoons of ground chia + 6 tablespoons of water.
Whether you’re a Christmas pudding fan or not (I’ve only recently become one!), you’ll love this one. This is such a delicious twist on the classic and is much more simple than most. It’s full of all the usual suspects with a few nutritious tweaks. The vanilla custard makes it, it doesn’t taste coconutty at all and the vanilla powder is a must- you’ll be licking the plate! Make sure you use real vanilla powder, vanilla essence just isn’t the same and it makes all the difference.
Grate the apple and add it to a large bowl with the lemon zest, orange zest and juice and dried fruit.
Roughly chop the nuts and add them to a large bowl with the coconut sugar, spices, ground almonds and buckwheat flour. Mix well.
Add the flour mixture to the fruit mixture and mix.
Lightly beat the eggs and then add them to the mixture and combine thoroughly. If making the vegan option, mix together the ground chia and water, let it rest and then mix again until the consistency of raw egg.
Grease or line a 1L pudding bowl. Scrape the mixture into it and then cover with parchment paper and tie a string around the top to seal it. Cover with a layer of tinfoil, pressed tightly around the edges.
Place the pudding bowl into a large pot and pour boiling water in around it until it’s half way up the pudding bowl. Pop a lid on and bring to a simmer. Simmer for 1 hour and 45 minutes.
When the pudding is ready, set it aside to cool for a few minutes before opening it. While it’s cooling, scoop the coconut cream from the top of the tins of coconut milk (keep the water for something else). Add it to a small saucepan on medium heat and add in the maple syrup and vanilla powder. If you are using vanilla pods, scrape the seeds from inside into the saucepan. Whisk well until smooth. When the custard is hot, serve the warm pudding with a generous pouring.