I love these little puddings around Christmas time. They have all the delicious flavour of a traditional Christmas pudding but won’t leave you feeling bloated and awful. I made these in my Thermomix, but they are easy to make without. I have written up both versions below.
The Shrinking Hubby’s Healthy Christmas Puddings
(makes 8 small puddings)
What you will need:
- 250 grams (9 ounces) fresh dates (pitted)
- 1 orange roughly chopped (leave the skin on!)
- 1 cup water
- 1 cup sultanas
- 1 cup dried apricots (chopped)
- 1/2 cup slivered almonds (extra for garnish – optional)
- 30 mls (2 tablespoons) brandy – optional (but it is Christmas!!!)
- 3 organic free-range eggs
- 200 grams (7 ounces or about 3/4 cup) almond meal
- 1 teaspoon vanilla extract
Spice mix
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
How to pull it together (using a Thermomix)
Put the dates and the whole orange (roughly chopped) into the bowl and blitz speed 6 for 5 seconds. Scrape down bowl.
Add 1 cup of water. Cook 100 degrees, speed 1 for 15 minutes.
Add 30 mls brandy (if using) and blitz for 30 seconds speed 9.
Add 200 grams almond meal, the dried fruit and almonds, 3 eggs, 1 teaspoon vanilla extract and mix reverse, speed 5 for 15 seconds (or until well combined).
Grease 8 small pudding ramekins with coconut oil (or butter) and sprinkle about a teaspoon of slivered almonds into the bottom of each. Spoon the mixture evenly into each ramekin. Place filled ramekins into a large baking dish. Create a bain-maree by filling the dish with enough boiling water to come half-way up the sides of the ramekins.
Cover all the ramekins with a sheet of baking paper and top with foil pressed tightly around the edges to seal.
Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 1 hour 15 minutes.
If not eating straight away, they refrigerate beautifully. When ready to serve steam (or heat up) for about 8 minutes, invert and serve with a dollop of cream or if you prefer some homemade custard.
Christmas Puddings Ready For The Oven
How to pull it together (without a Thermomix)
Place the dates, whole orange (roughly chopped – keep the skin on!) and 1 cup of water into a saucepan and bring to a boil. Simmer for 15-20 minutes or until the dates and orange are soft. Set aside to cool. Add the brandy and whiz in a food processor until a smooth paste is formed.
In a separate bowl, combine the date paste, almond meal, dried fruit, almonds, eggs and vanilla. Mix well.
Grease 8 small pudding ramekins with coconut oil (or butter) and sprinkle about a teaspoon of slivered almonds into the bottom of each. Spoon the mixture evenly into each ramekin. Place filled ramekins into a large baking dish. Create a bain-maree by filling the dish with enough boiling water to come half-way up the sides of the ramekins.
Cover all the ramekins with a sheet of baking paper and top with foil pressed tightly around the edges to seal.
Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 1 hour 15 minutes.
If not eating straight away, they refrigerate beautifully. When ready to serve steam (or heat up) for about 8 minutes, invert and serve with a dollop of cream or if you prefer some homemade custard.
The Shrinking Hubby’s Healthy Christmas Pudding
Enjoy!
The Shrinking Hubby 