I want to share this recipe with you again because it is such a favourite in our home at Christmas. It is so much better for you than a traditional stodgy Christmas pudding, and won’t get that horrible bloating you get after traditional puddings! It is packed full of good things and is really easy to make.
It has no refined sugar – is gluten-free, paleo (except for the alcohol but it is Christmas!) vegan, raw and is honestly the most delicious Christmas pud I have ever tasted. I promise you that everyone will LOVE it!
This isn’t a very strictly measured recipe, I think it’s more fun if you allow yourself to be creative and to be honest I make the cake slightly different each year depending on what I fancy. One year I ran out of satsumas so I used an orange, and last year I topped with raw chocolate – every time it is still delicious! Just mix and add and taste as you go along, its pretty hard to go wrong. The only thing to be careful of is not to use too much alcohol because the nuts will soak it all up. I confess one year I used far too much alcohol, and we were all very merry after lunch!
Use a very shallow bowl and use just enough alcohol to almost cover them, add a little water if necessary. With the dates, just sprinkle with the brandy, no need to cover them.
1 bag of mixed nuts and fruit
approx 3 tbsp brandy
approx 1 glass of salted caramel vodka or any spirit you like
100g Tiger Nuts Naked or Premium Peeled
2 tbsp chia seeds
2 tsp ground flaxseed
3- 5tbs Tiger Nuts Flour
1 tbs cacao nibs
1 satsuma with peel
3-4 tbsp coconut oil
Soak the bag of mixed nuts and fruit and peeled tiger nuts in salted caramel vodka overnight in a shallow bowl. Make sure the nuts are covered to about halfway.
In another bowl soak the dates in brandy.
In the morning process 2/3 of the fruit mix with the dates, a little water, coconut oil, satsuma with peel, chia seeds, flaxseed – don’t process finely because you want texture. Then add the tiger nuts flour a little at a time until the mixture comes together.
Now add the rest of the fruit and nut mix, and process very lightly on pulse until juts mixed. This ensures you have some larger chopped nuts and fruit to add texture.
Now press the mix into a bowl lined with greaseproof paper.
Turn the pudding onto an ovenproof plate dehydrate overnight in a dehydrator OR pop into an oven on the lowest setting for 8-10 hours. This will make the outside dry but will keep the inside lovely and moist.
That’s it! Keep in fridge until ready to serve with thick cream or coconut cream.
x x x