What’s Christmas without a traditional
pudding and here is one that’s healthy as well as delicious, designed by Teresa
Cutter. I love the smell of spices wafting through the house on Christmas
day. This recipe is so simple, quick and won’t make you bloated; it will only
bring more good cheer! It is also gluten free with no added sugar. The almond
meal gives it protein and healthy Omega 3 oils which are anti-inflammatory and
important for luscious skin, hair and a healthy heart. The spices are antioxidant and improve circulation, while the dried fruit are high in iron and are natural sweeteners.
Ingredients
225g fresh pitted dates- approx. 10-15
dates depending on their size
zest from 1 orange
250g organic dried apricots, chopped
150 g (1 ½ cups) almond meal / ground
almonds
1
teaspoon vanilla bean paste or extract
1 tsp ground cinnamon
¼
tsp ground nutmeg
¼ tsp ground ginger
Combine dates, orange zest, apricots,
vanilla, ground almonds, cinnamon, nutmeg and ginger in a food processor.
Process until mixture is combined and looks
like fine crumbs.
Spoon mixture into a large bowl and add 1 –
2 tablespoons orange juice, then mix again. Your pudding mix should come
together in the hands when lightly squeezed.
Divide puddings into 6 small puddings. The
best way to do this is to line the base of your desired mould with glad wrap
and press the pudding mixture into it firmly.
Invert the pudding and remove the glad
wrap. Repeat until all the puddings are formed.
Arrange onto a serving plate and set aside
until needed.
Store in the fridge for up to 2 weeks.
Serve puddings with cold mango coconut
custard.
Note: You do not need to bake these puddings.
Mango Coconut Custard
1 mango, chopped
1/2 cup coconut milk
Juice from ½ orange
Combine all the ingredients into a blender
and blend until smooth.
Other serving suggestions
Garnish with fresh red strawberries and top with yoghurt or thick cream
Garnish with fresh red strawberries and top with yoghurt or thick cream
Christmas Pudding- The Baked Traditional Version
Makes 12, Preparation time- 20 minutes. Cook for- 1 hour 15 minutes
Ingredients
450g pitted dates
1 whole orange, chopped, including skin.
1
1/2 cups (375ml) water
1 ½ cups (250g) raisins
1 2/3 cups (250g) organic dried apricots,
chopped
3 cups (300g) almond meal
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
2 eggs, lightly beaten
Preheat oven to 180C fan or 200C. Grease 10
x ½ cup dariole moulds.
Combine dates, orange and juice into a
saucepan and bring to boil.
Simmer for 15-20 mins until all liquid has
evaporated and dates and orange are soft. Set aside to cool.
Place date and orange mixture into a
Vitamix or food processor and process until a paste forms.
Transfer to a large bowl. Add sultanas,
apricots, almond meal, spices, eggs and mix well. Add another egg if needed.
Divide between prepared pudding / dariole
moulds.
Place into a deep baking dish.
Pour enough hot water to come half way up
sides of pudding bowls.
Cover each with a layer of baking paper and
foil, pressing around the edges of the pan to completely seal.
Bake for 1 hr 15 mins.
Invert puddings onto serving plates.
Serve with homemade custard and enjoy.
By Claudette Wadsworth
BHSc, BA, Adv DN, Nut D, DRM, PostGrad NFM, MATMS, MNHAA
Naturopath, Nutritionist, specialist in Women's Health and Fertility
Bondi Junction 02 9389 3689
info@claudettewadsworth.com.au
BHSc, BA, Adv DN, Nut D, DRM, PostGrad NFM, MATMS, MNHAA
Naturopath, Nutritionist, specialist in Women's Health and Fertility
Bondi Junction 02 9389 3689
info@claudettewadsworth.com.au
