Christmas simply isn’t Christmas without the traditional pudding. Here is our healthy child‐friendly (i.e. non‐alcoholic) version that is quick to make and sure to take centre stage at the table. This is also a recipe that the kids can easily help prepare as there is barely any cooking involved.
Makes about 8 mini puddings.
What you’ll need
- Food processor
- Large mixing bowl
- Muffin tray, small cups or dariole moulds
- Plastic wrap
- 60g dried figs
- ¼ cup fresh orange juice
- 2 tablespoons orange zest
- 2 tablespoons sour cherries
- 1 teaspoon fresh grated ginger
- 100g dried apricots
- 250g pitted medjool dates
- 170g almond meal
- 50g flaxseed meal
- 1 teaspoon vanilla extract
- ¼ teaspoon each of ground ginger, cinnamon, nutmeg and allspice
- 1 tablespoon coconut oil
- Warmed custard and fresh raspberries to serve
- Line a muffin tray, small cups or moulds with plastic wrap.
- Place all of the ingredients in a food processor except for the coconut oil and orange juice. Blend until the mixture forms a crumb‐like consistency.
- Remove from the food processor and place in a large mixing bowl. Add the orange juice and coconut oil and knead until the mixture comes together in a large ball.
- Divide your pudding mixture into eight similar amounts and fill the muffin moulds etc. Refrigerate for around 15 minutes until firm.
- Remove muffins and peel off the plastic wrap. Serve topped with warm custard and fresh raspberries.
Recipe Adapted from Pete Evan’s "Healthy Christmas Pudding"