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Clean Eating Christmas Pudding

This clean eating Christmas pudding recipe is a healthier, slightly lighter, lower-gluten and refined-sugar free version of the traditional Christmas pudding. Figs and dried fruit are soaked in fresh Clementine juice, this mixture is then blended to create a lightly spiced, deliciously moist pudding. Smooth but with some texture from the fig seeds, this is clean-eating without compromise. Merry Christmas!

Method

  1. The night before, put your clementine juice and zest in a mixing bowl. Add the dried mixed fruit and citrus, and the diced figs. Stir well to ensure the fruit is well covered with the clementine juice. If you can, give the mixture a stir every now and then until you are ready to prepare the pudding.
  2. Pre-heat oven to 160°C
  3. In a food processor/blender, blend the dried fruit mixture until it is pureed.
  4. Melt the butter and pour into a large food processor mixing bowl, pour in the date syrup and mix.
  5. Using the beater on your food processor (or using a wooden spoon if mixing by hand), slowly incorporate the blended dried fruit mixture into the butter.
  6. Break your eggs into a jug or bowl, add the cinnamon and nutmeg, and beat until fluffy. Slowly pour the eggs into the fruit and butter mixture. Beat well as you pour the eggs in to ensure they are well incorporated.
  7. Sift the flour into the mixture, discard the larger bran flakes left in the sieve. Pour the almond mixture onto the flour and then using a large spoon, fold the flour into the dried fruit and keep going until no dry flour is left visible.
  8. Lightly grease your pudding basin with olive oil. Spoon the mixture into the dish, pushing the mixture right to the base and making sure that there are no air pockets at the bottom of the basin. Smooth the mixture flat on the surface of the pudding.
  9. Cover the top of the pudding basin with parchment paper and tie securely with string under the rim of the basin. Cover the paper with a generous amount of foil and ensure that no steam can get inside the lining.
  10. Fill a deep baking tray half-full with boiling water. Place the sealed pudding basin in the baking tray and put the baking tray in the middle of the oven.
  11. Bake for 3 hours. Oven times may vary, after 3 hours, insert a skewer into the middle of the pudding. If it comes out clean then the pudding is cooked. If not, put the pudding back in the oven until it is cooked through.

 

Set the pudding aside to cool and store for as long as possible (a month is good) to allow the flavours to develop. Re-heat on the day of eating by steaming in the oven again for 1 hour. Sprinkle with coconut flour and serve!

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