A delicious dairy-free, gluten-free, grain-free Christmas pudding

Okay, so it is not just a case of mix together the ingredients and pop it in the oven, this recipe is perfection because it is steamed.  The pudding is dense and heavy (as it should be) whilst still being beautifully soft and moist in the middle, which would not be the case had it been baked.

The hardest part is actually working out which pot to use and will the pot lid fit with the pudding inside?  Work all of these things out before starting your batter, then the rest is really quick and easy.

Preparation of the bowl

I used a 1 ltr pyrex bowl.  This works perfectly because it is the ideal shape, size and being glass your pudding is not sitting steaming in nasty plastic for 3 hours.
The pot should be big enough to handle an upturned side plate or saucer, the pudding and be able to close the lid.  Once all of this is sorted, fill the pot with water to half full, or just underneath the handles and start to boil.
Next prepare the grease proof paper lining.  Using a wide rimmed glass and the top of the pyrex bowl, draw around the rims of each and cut out the circles.
Grease the inside of the pyrex bowl with coconut oil and stick the small circle to the bottom of the bowl.
Then pour in the wet ingredients, mix everything together well.  Be cautious not over mix as the almonds will start release oils and the batter can become sticky.
Spoon the batter into the prepared pyrex bowl and using the back of a spoon, push down hard so that the batter is tightly compacted and flatten the top.
Place the large grease proof paper circle on the top.[/full_width]

Ingredients (serves 10)

Wet ingredients
2 eggs
2 tsp vanilla extract
zest and juice of 1 large orange
1/4 cup coconut oil – melted
1/4 cup brandy – optional

Dry ingredients
1 cup pitted dates
1 cup almond flour or ground almonds
3/4 cup milled/ground flaxseed
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 Tbsp raw cocao powder (my preferred choice is The Raw Chocolate Company)
1 1/2 cups organic raisins
1/2 organic dried cherries
1 cup pecan nuts – chopped

Method

Follow the instructions above on how to prepare the steaming pot and glass bowl.
Next, fill the pot to half way with water and start to boil it.
Combine all the wet ingredients in a bowl and mix well.
In a food processor, blitz together the dates and almond flour for a few seconds until the dates are finely chopped.
Transfer to a mixing bowl and combine the rest of the dry ingredients, stir gently until mixed.
Add the raisins, cherries and nuts, stir again.
Pour the wet ingredients into the dry ingredients, mix well, ensuring that the ingredients at the bottom of the bowl are well mixed.
Transfer the batter to prepared glass bowl.
Cover the bowl with foil. Using a piece of string, firmly tie down the foil.
Place the bowl in the pot of warm water, cover with the lid, turn the stove heat to low and steam for 3 hours (set a timer).
Check on the water level during cooking, if it looks very low then just top up slightly.
Once cooked, remove from the water and leave to cool
Using a sharp knife, run it around the edge of the pudding, turn it upside down on a plate….then leave it, let gravity take it course and it will eventually just pop out.

Donna Crous is behind Eighty 20 Nutrition.  She is a recipe developer and a photographer. Her blog features Paleo/low-carb style family recipes and she is a regular contributor to Free-From Heaven and Free-From Gluten magazines. In addition, she is a certified Primal Health Coach and has been awarded UK Paleo Blogger of Year and runner up for Recipe of the Year. Donna is also Glowcation’s go to photographer.

 

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