Grain-Free Steamed Christmas Pudding

Never in my wildest years did I ever think that I would be making my own Christmas pudding.  Prior to turning paleo I would buy it from a supermarket, then after we changed we just did without it really…. which if truth be told, I really did miss it! 

Being a lover of all things Christmasy my pudding was really tough to forgo.  Every year Kyra would research a recipe and beg me to make it, but I’m a really lazy cook and don’t like long winded recipes, so I probably just assumed that the process was really technical.  This year I decide to dive head first into creating my own healthy recipe, I have to say whilst fluffing out my tail feathers, it is divine!!

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. 

I will walk you through the process, come with me…..

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 also 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 established, fill the pot with water to half full, or just underneath the handles and start to boil.

Next in our prep is to 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.

Now we start the fun bit, mix all the wet ingredients together and leave to one side.

In a food processor, blitz the dates and almond flour together.  Not for too long, just enough to chop up the dates into fine pieces.  Transfer this to a mixing bowl.

Add there rest of the dry ingredients and give it a good stir to combine everything together.

Add the raisins, cherries and nuts, stir again.

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. 

Tear a piece of tin foil, place it over (don’t worry about my picture, I added a pleat to allow for expansion but it was not necessary)

Using a piece of string, firmly tie down the foil.

Trim the edges….. and we are now ready to rock and roll!!

Into the pot of boiling water it goes….do be careful not to burn yourself when putting it in, place the bowl on the upturned plate.  Turn the heat on the stove down to low, it really just needs a gently simmer (I set mine to 3)

Cover with the lid and steam for 3 hours, don’t forget to set a timer…..truely easy peasy!!

Once it is cooked, remove from the pot of 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.