Chocolate Fruit Mince Puddings
Christmas comes with it but many perks. Presents, parties, days off work and the often forgotten Christmas Movie. Christmas movies, just like gifts from Nanna, can be a bit of a mixed bag.
It’s probably easier to start with some simple rules;
- If it ‘stars’ (and I use that word loosely!) Tim Allen then give it a miss.
- Any movie with an old action hero (or ex Governor) isn’t worthy of your time.
- Just because they made a sequel doesn’t mean the original movie deserved it.
- Movies with multiple small plot lines are often confusing, but as long as Hugh Grant is in it it doesn’t matter if it doesn’t make sense.
- There will always be at least one nauseating Christmas Carol scene, so make sure to plan your bathroom break around that time.
Christmas movies are cheesy, full of ‘insights’ and usually have an impossibly happy ending with a PG snog scene. They make you smile and, most importantly, they make you believe in Christmas. It doesn’t matter how long the queues at the shop where or that someone stole your last festive mint, when a C-grade celebrity starts to sing ‘Santa Claus is coming to town’ your worries don’t seem as bad any more. It may just be that you realized that your life isn’t as bad as the once famous person who now has to wear red tights and sing Yuletide hymns.
If these mini Puddings where a Christmas movie it would star Hugh Grant with his floppy hair, an enchanted reindeer that sings carols and at least one scene with a snow ball fight.
It would be magical!
These Puddings are delicious served with Whipped Coconut Cream, and can be eaten hot or cold.
Mini Chocolate Fruit Mince Puddings
Makes 8 individual serves
- 1 cup Dates
- 1/2 cup boiling water
- 2 cups Mixed Dried Fruit
- 1 cup Raisins/Sultanas
- 1/2 cup Golden Syrup
- 3/4 cup Water
- 1/4 cup Apple Sauce (see recipe below)
- 1 1/2 cup Almond Meal
- 1/2 cup Coconut Oil, melted
- 1/2 cup + 2 Tablespoons Cocoa
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1/4 cup Coconut Flour
- 3 teaspoons Mixed Spice
- 1 teaspoon Bicarb Soda
- 4 apples, peeled and cut into small pieces
- 3/4 cup water
- Preheat the oven to 175C/350F
- Grease an 8 hole Texas Muffin tray (bigger holes the a normal muffin tin) or 8 small ramekins.
- Place the dates in a small bowl and cover with the boiling water. Allow to sit for a minimum of 20 minutes.
- Place the Fruit, Raisons, Golden syrup, Apple Sauce and 1/4 cup water in a saucepan and bring to a boil.
- Simmer the fruit mixture for 5 minutes, then allow to cool.
- Blend dates until puréed.
- Add the cooled fruit mixture to the dates and pulse until finely chopped.
- Transfer the mixture to a large mixing bowl.
- To the mixing bowl, add the melted coconut oil, 1/2 cup water, almond meal and maple syrup and stir until combined.
- Sift the cocoa, coconut flour, spices and bicarb over the bowl and gently fold together.
- Evenly divide the mixture between the muffin holes/ramekins.
- Bake for 40-45 minutes, or until cooked through.
- Remove from the tin and serve immediately with Whipped Coconut Cream.
- Alternatively, they taste great cold too!
- You can make these up to 3 days ahead and reheat in the microwave.
- Place apples and water in saucepan. Cover with lid.
- Bring to boil, then simmer for 7-10 minutes, or until apple is soft.
- Store in fridge.
Adapted from Woolworths Fresh Food Magazine
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