Christmas Pudding

Christmas Pudding
(Gluten & Refined Sugar free)
Do you LOVE a good Christmas Pudding but don't love the side effects.. Try this bad boy out. It is NICE and easy to make. 
Give it a go and surprise your Family & Friends - if anything it tastes better!!!

Ingredients:
1st Steps

1. 1 ½ cups mixed fruit OR {1 ½ Cups of mixed dried berries: Blueberries, Cranberries, Inca berries, Wildberries, Cherries ANY Dried berries} 
2. 1 cup organic dried apricots chopped, OR { 1/2 cup sultanas and 1/2 cup of dried apricots}
   **Soak the raisins and apricots in the orange juice for a few hours or overnight – this will help them become plump and moist. 

2nd Steps

1. 1 cup freshly squeezed orange juice OR { 1 cup of Port/ Masalla Wine or a spirit that you like to soak Fruit in}
2. 1 whole sweet orange – including skin
3. 250g pitted fresh medjool dates
4. 2 organic eggs
5. 1/4 cup olive oil or good quality melted cultured butter
6. 2 1/2 cups almond meal
7. ½ Cup Coconut Flour
8. 2 tsp ground cinnamon
9. ½ tsp ground nutmeg
10. 1/2 tsp ground ginger
11. pinch sea salt
12. 1 teaspoon vanilla bean paste or extract

​Destructions

1. Soak Ingredients # 1& 2 in either the orange juice or your choice of Port/Wine at least over night, I soak mine for days. * NOTE: if you are using wine you need to boil the fruit for 8-10mins on low to dissolve the alcohol content. 
2. Steam the whole orange for 1 hour until softened then cool.
3. Preheat your oven to 160C fan forced or 180 C (no fan).
4. Lightly oil 2 x 750 ml pudding moulds and line with baking paper – alternatively if you’re making individual puddings, lightly oil 12 x ½ cup dariole or pudding moulds.
5. Combine dates and whole steamed orange (chopped) into a food processor & bend until they are a nice paste.
6. Add eggs, olive oil, vanilla, cinnamon, nutmeg, sea salt and ginger and bend again Transfer to a large bowl.
7. Drain the orange juice/wine from the soaked dried fruit and discard. Add sultanas, apricots, almond meal and mix well.
8. Divide between pudding / dariole moulds. Place into a deep baking dish. Pour enough freshly boiled water to come half way up sides of pudding bowls. Cover with a layer of each baking paper and foil, pressing around edges of pan to completely seal.
9. Bake large puddings for 2 hr 30 mins.
   Bake small puddings for 1 hour 10 minutes – test each to make sure they are fully cooked through before removing from the oven.
   
   The puddings should still be lovely and moist in the middle – leave the Oven door opened and allow to cool IN THE OVEN until the oven is cool. Note the puddings MAY appear VERY moist when you test it after cooking THAT is how they are meant to feel. Allow to cool IN the oven and there you go!
   
   Invert puddings onto a serving plate.
   Decorate and enjoy

​





​