Christmas Pudding – My Healthy Chef Secret Recipe
Christmas isn’t Christmas without a traditional pudding. I love the fragrant aroma of cinnamon, vanilla, orange and nutmeg infused into plump sun-dried fruits then finished off with a home made proper egg custard poured over the top. This is a recipe I designed especially for YOU ! It features in the December issue of Women’s Fitness Magazine and it needed to fit into the healthy chef philosophy and be Purely Delicious !
For those who prefer a more traditional style of baked pudding, keep reading below – all bases are pretty much covered here. Please keep an eye out for this Friday’s post on my purely delicious baked fruit cake.
WHAT’S GOOD ABOUT THEM:
My Christmas puddings only take 5 minutes to make. What I love about them is that they’re so easy to make and you feel great after eating it, as it won’t bloat you out like traditional versions and they are gluten free too!. The dried fruit adds sweetness and moisture, so you don’t need to add extra cane sugar or added fats like most traditional puddings. Almond meal adds protein, vitamin E + the good heart healthy mono-unsaturated oils which are anit-inflammatory to the body. They can be eaten warm topped with proper vanilla bean custard. or cold served with my lush mango coconut custard (see recipe below).
225g fresh pitted dates – approx 10 – 15 dates depending on their size
zest from 1 orange
250g organic dried apricots, chopped
150 g (1 ½ cups) almond meal / ground almonds
1 teaspoon vanilla bean paste or extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
80 g white chocolate, melted for decoration – optional (please see other great topping ideas below)
Combine dates, orange zest, apricots, vanilla, ground almonds, cinnamon, nutmeg and ginger in a food processor.
Process until mixture is combined and looks like fine crumbs.
Spoon mixture into a large bowl and add 1 – 2 tablespoons orange juice then mix again. Your pudding mix should come together in the hands when lightly squeezed.
Divide puddings into 6 small puddings. The best way to do this is to line the base of your desired mould with glad wrap and press the pudding mixture into it firmly.
Invert the pudding and remove the glad wrap. Repeat until all the puddings are formed.
Melt white chocolate in a small bowl that is set over a simmering pot of water.
Spoon a little white chocolate over the tops of the puddings if using and garnish. You can use goji berries, fresh cherries or anything you fancy. Alternatively omit the topping if you wish.
Arrange onto a serving plate and set aside until needed.
Store in the fridge for upto 2 weeks.
I love to make double the mix so I have extra for second helpings.
Serve puddings with cold mango coconut custard or warm with proper vanilla bean custard.
PLEASE NOTE: YOU DO NOT NEED TO BAKE THESES PUDDINGS !
Mango Coconut Custard
1 mango, chopped
1/2 cup coconut milk
Juice from ½ orange
Combine all the ingredients into a blender and blend until smooth.
Serve chilled along side puddings.
OTHER SERVING SUGGESTIONS + GREAT TOPPING IDEAS
1 Garnish with fresh red cherries or raspberries
2 Top with thick yoghurt in place of custard
3 Serve with sour cherry compote or smashed raspberries
4 As an alternative to white chocolate combine 100 g melted cacao butter with 100 ml coconut cream and 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Mix well and drizzle over the puddings then allow to set.