I want to share this recipe with you because it is always such a hit with everyone who tastes it, and also because it is so much better for you than a traditional stodgy Christmas pudding with none of that horrible bloating you get after traditional puddings!
It is packed full of good things and is easy to make.
It also 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 be impressed and will LOVE it!
I didn’t measure but just threw things in until it looked and tasted right. I’ve made it a few times and to be honest, although the amounts and timings are not exact – it is pretty hard to go wrong. One year I forgot to add coconut oil, and another we ran out of satsumas so I used an orange, and last year I topped with raw chocolate – every time it was still delicious! Just mix and add and taste as you go along. 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 and we were all pretty tipsy after lunch!
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