Forget all what your mother told you about Christmas puddings, the months of preparation, the stench of alcohol & the hours of steaming. This little beauty is a 5 minute wonder, naturally sweet and ticks all the health boxes ( great to impress a Christmas guest with intolerances. You can make this in the pudding mould or simply roll into balls , perfect for a Christmas party or kids, also helps with portions!
Raw Christmas pudding VS shop bought Christmas pudding – 400g size portion
- 480 fewer calories
- 9.9g less fat
- 60.1g less sugar
- 67.2 less carbs
INGREDIENTS
- 3 TBSP milled flaxseed
- 1 cup ground almond
- 1/2 cup dried dates
- 3 tbsp orange zest
- 3 tbsp grated apple
- 3 dried figs
- 1 handful dried apricots
- 1 handful raisins
- 5 dried cherries
- 1/2 cup orange juice
- 1 heaped tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
METHOD
- Mix all the dried fruit, almond, flaxseed, spice and zest in a food processor until its a breadcrumb texture, the dried fruit is broken down but not a paste.
- Remove from the food processor and add in the orange juice and coconut oil, combine with our hands , breaking down the coconut oil.
- Press the dough mixture into a pudding basin(avoid any air pockets) and place in the freezer for 30 minutes.
- Before removing from the basin run hot water along the outside to loosen the pudding.
MARZIPAN
- 1/2 cup Blanched almonds or ground almond
- 2 tbsp honey / maple
- 1 tsp almond essence
- *Colouring options
- Add 1 tsp – spirulina (green)
or 1 tsp beetroot powder (red)
METHOD
If using blanched almonds, in a food processor blend until a fine flour forms add in the rest of your ingredients and desired colouring and blend until colour has spread.
If using ground almonds, add all ingredients into food processor and blend until dough forms.
