It wouldn’t be Christmas in my family without enjoying my Grandma's famous Christmas pudding with brandy sauce. TODAY I’m excited to share with you this gluten, dairy, and refined sugar free, quick and healthy Christmas pudding recipe. It's loved by all whom have had the privilege of consuming it!
Total Time
1hr 40min
1.0
1 Rating
Author: Gather & Feast
Servings:
12
Ingredients
•
1 1/2
Oranges
•
1 3/4
cups
Dates
, pitted
•
2 1/3
cups
Prunes
, pitted
•
1/3
cup
Coconut Oil
•
1 1/4
cups
Water
•
1 1/2
cups
Dried Currants
•
1 1/2
cups
Dried Apricots
•
4
Eggland's Best Classic Eggs
•
3 1/2
cups
Almond Meal
•
1
tsp
Vanilla Bean Powder
or Vanilla Bean Paste
•
1
Tbsp
Simply Organic Cinnamon, Ground
•
1
tsp
Ground Allspice
•
1/4
tsp
Whole Cloves
•
1/2
tsp
Ground Nutmeg
Cooking Instructions
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 (3/4 cup) finely chop the Dried Apricots (1 1/2 cups) and set aside.
2.
Combine pitted Dates (1 3/4 cups), pitted Prunes (1 2/3 cups), chopped orange slices and Water (1 1/4 cups) 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.
3.
Stir through the Coconut Oil (1/3 cup) and set aside to cool.
4.
Place the cooled date mix into a food processor and process until smooth.
5.
Transfer to a large bowl and add chopped apricots and prunes, Dried Currants (1 1/2 cups), Almond Meal (3 1/2 cups), Vanilla Bean Powder (1 tsp), Simply Organic Cinnamon, Ground (1 Tbsp), Ground Allspice (1 tsp), Whole Cloves (1/4 tsp) and Ground Nutmeg (1/2 tsp).
6.
Add in the Eggland's Best Classic Eggs (4) and mix well.
7.
Pour the mixture into your prepared pudding bowl.
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.
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.
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.
11.
Loosen the edges of the pudding with a knife and turn onto a serving plate. Serve with Almond Milk Creme Anglaise. Enjoy!
Nutrition Per Serving
CALORIES
463
FAT
22.5 g
PROTEIN
11.1 g
CARBS
63.7 g
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