Cooking Instructions
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Step 1
Preheat oven to 190 degrees C (375 degrees F). Grease a medium sized pudding bowl. Roughly chop the
Oranges (1 1/2)
and
Prunes (100 g)
finely chop the
Dried Apricots (200 g)
and set aside.
Step 2
Combine pitted
Dates (300 g)
, pitted
Prunes (200 g)
, chopped orange slices and
Water (300 mL)
into a saucepan and bring to boil. Simmer for 10 minutes or until the water has evaporated and the dates have formed a thick paste.
Step 3
Stir through the
Coconut Oil (80 mL)
and set aside to cool.
Step 4
Place the cooled date mix into a food processor and process until smooth.
Step 5
Transfer to a large bowl and add chopped apricots and prunes,
Dried Currants (260 g)
,
Almond Meal (350 g)
,
Vanilla Bean Powder (2 g)
,
Ground Cinnamon (8 g)
,
Ground Allspice (2 g)
,
Whole Cloves (as needed)
and
Ground Nutmeg (1 g)
.
Step 6
Add in the
Eggs (4)
and mix well.
Step 7
Pour the mixture into your prepared pudding bowl.
Step 8
Place the pudding bowl into a deep baking tray, then pour in hot water until it reaches ½ to ¾ of the way up the roasting tray.
Step 9
Cover the tray and pudding with a layer of baking paper and foil. Make sure it is completely sealed so no steam can escape. Bake for 1 hour and 30 minutes.
Step 10
Carefully remove the tray from the oven, but be careful there is very hot water in the tray! Remove the foil and paper away from yourself to ensure you don't get burnt by the steam escaping.
Step 11
Loosen the edges of the pudding with a knife and turn onto a serving plate. Serve with Almond Milk Creme Anglaise. Enjoy!
