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Christmas Pudding

A Christmas Pudding that tastes just like a 'normal' pudding but will have your guests scratching their heads trying to guess the secret ingredient.
Prep Time1 hr
Cook Time5 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Christmas Pudding

  • 1 cup Dates
  • 1/2 cup Boiling Water
  • 200 grams Mixed Dried Fruit
  • 1/2 cup Port/Sherry
  • 1/4 cup Golden Syrup
  • 300 grams Dates chopped
  • 1 cup Boiling Water
  • 1 teaspoon Bicarb Soda
  • 4 eggs separated
  • 200 grams Chickpeas canned and drained
  • 2 Tablespoons Coconut Flour
  • 1 Tablespoon Arrowroot Flour
  • 2 cups Almond meal
  • 1 teaspoon Baking Powder
  • 2 teaspoons Mixed Spice
  • 2 teaspoons Ground Ginger
  • Optional; 2 Tablespoons Brandy/Rum for brushing

Salted Toffee Sauce

  • 1/2 cup Dates
  • 1/4 cup boiling water
  • Dash Bi-carb Soda
  • 2 Tablespoons Golden Syrup
  • 100 ml Coconut Cream the thickened part from the top of a chilled can
  • 1/2 cup Whipped Coconut Cream link
  • 1/2 teaspoon salt flakes

Brandy Custard

  • 1/3 cup Dates
  • 2 1/2 Tablespoons Boiling Water
  • Dash of bi-carb
  • 500 ml milk of choice
  • 200 ml Coconut cream the thick part removed from the top of a chilled can
  • 1 teaspoon Vanilla Extract
  • 6 egg yolks
  • 3 Tablespoons Arrowroot Flour
  • 1 Tablespoon Brandy

Instructions

Christmas Pudding

  • Place 1 cup of dates in a small bowl and cover with 1/2 cup of boiling water.
  • Leave to sit for 20 minutes.
  • Place softened dates in a blender and purée.
  • In a sealable container place the dried fruit, port, golden syrup and puréed dates (including the date water).
  • Stir the contents of the container and place the lid on tightly.
  • Store in a dark, cool cupboard for at least overnight, but up to 6 weeks.
  • (NB; I left mine in the cupboard for 1 month, shaking the container every few days)

To make Pudding

  • (this can be done on the day of serving or ahead of time. The pudding will keep, covered in the frdge, for up to 3 days or can be double wrapped and frozen)
  • Place the dates in a small bowl and add the boiling water and bi-carb. Allow to sit and soften for at least 20 minutes.
  • Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment.
  • Whisk the egg whites on high until medium peaks form.
  • Add the puréed dates and continue to whisk.
  • Add the egg yolks and whisk for 1 minute.
  • Place the chickpeas in a blender (or use a hand blender) and process until they have broken down.
  • Add the almond meal, coconut flour, arrowroot, baking powder and spices and blend until combined.
  • Add the dry mixture to the eggs and stir in until combined (alternatively whisk on low).
  • Add the fruit mixture to the combined mixture and stir in until combined (alternatively whisk on low).
  • Take a 2 litre (8 cup capacity) pudding bowl and grease the sides of the bowl.
  • Place a small piece of baking paper on the bottom of the basin and grease it also.
  • Pour the mixture into the pudding bowl, smoothing the top for a flat surface.
  • Place another piece of baking paper on the pudding and screw on the lid.
  • Place the pudding bowl inside a large saucepan, sitting it on top of a trivet or small plate.
  • Pour water into the saucepan, ensuring it comes 3/4 of the way up the edge of the pudding bowl.
  • Bring the water to the boil and simmer on medium/low, with lid on, for 5 hours.
  • Check the water levels regularly to ensure that they are 3/4 of the way up the edge of the pudding bowl.
  • After 5 hours remove the pudding bowl from the saucepan and allow to sit for 10 minutes.
  • Remove the lid and run a knife around the edge of the pudding to ensure it can be easily removed.
  • Invert pudding onto a serving tray.
  • Brush the pudding with the optional Brandy if desired.
  • If serving immediately pour the Salted Toffee Sauce (see recipe below) over the top of the pudding, allowing it to drip down the edges of the pudding.
  • Serve with Brandy Custard (see recipe below) and/or Whipped Coconut Cream.
  • Pudding can be stored for up to 3 days and then reheated.
  • Reheat pudding by placing the pudding back into a greased/lined (as above) pudding bowl and simmering in a large saucepan (as above) for 1 hour.
  • Slices of pudding can be warmed in the microwave.
  • Pudding can be double wrapped and frozen also

Salted Toffee Sauce

  • Place the dates into a small bowl and cover with boiling water and add the bicarb.
  • Allow to sit and soften for at least 20 minutes.
  • Plate the date mixture, golden syrup and coconut cream in a blender and purée.
  • Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
  • Reduce the heat to low and add the whipped coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
  • Stir in the salt and allow to sit for 5 minutes.
  • Pour over the top of the pudding.
  • Alternatively, it can be served individually as a sauce.

Brandy Custard

  • Place the dates in a small bowl and cover with the boiling water.
  • Add the bicarb and allow to sit and soften for at least 20 minutes.
  • Purée in a blender.
  • Place the milk, cream and vanilla in a saucepan and bring to a simmer over a medium heat. Remove from the heat.
  • In a separate bowl whisk together the egg yolks, purée dates and arrowroot until smooth and combined. Pour in 1 cup of the warmed milk mixture and whisk until smooth and combined.
  • Add the egg yolk mixture to the reaming milk in the saucepan and return to the heat.
  • Cook over a low heat for 6-8 minutes, or until thickened.
  • Add the brandy and stir to combine.
  • Serve immediately or refrigerate for up to 3 days.