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.
- 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 cinnamom
- 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
- Follow the above instructions on how to prepare the steaming pot and glass bowl.
- 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 according the above pictures and instructions.
- 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.
This looks delicious…how far in advance can this be made?
Hi Katy, thanks for leaving a message. I have not made this more than a week in advance so I would suggest sticking to the week of Christmas to get it ready. I does however need to be made a few days before as it just gets better with over time.
Wow, this looks amazing! Stumbled across your website while looking for a grain free Christmas pudding recipe. This will be my first attempt at steaming a pudding, so really appreciate the detailed instructions!
Look forward to trying your other delicious looking recipes also.
Hi Sarah, thanks for popping past and leaving a message, I hope you like the recipe and have an awesome Christmas!
Hi Donna, do you think this might work either without the eggs or with gelatin substitute as I’m intolerant to eggs… Thanks! Bailey
Hi Bailey, you are in luck as I have an egg free recipe using avo and chia seeds xxD
This is amazing. I learnt a few new tips the way you make it. Definitely going to give this a try this Christmas season.
It’s so easy you will never have bought one again…
I’d really like to try your recipe, but without the flax meal. Could I substitute coconut flour somehow?
Hi Melissa, great questions because I’ll also be making mine this year without flax. Yes you could sub with either cassava or coconut flour. I’ve haven’t actually made it myself, but I would suggest starting with 1/3 cup of coconut flour and if it feels a tad runny then add a tablespoon or two more. Don’t add too much as it goes thick really quickly. Cassava you could sub the same ratios. xxD
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