Traditional Christmas Pudding
Recipe Author: @emsswanston
Set: 3 weeks
- 2 Cups of mixed dried fruit – I use a combination of dates, figs, sultanas, raisins, cherries and cranberries
- 1 small green apple, grated
- 2 Tablespoons of apple juice (sub brandy/rum if you like)
- 2 Tbsp grass fed butter, coconut oil or ghee softened
- 1/4 Cup golden monk fruit sweetener (or coconut sugar/ granulated sweetener of choice)
- 1 egg
- 1 Tablespoon maple syrup
- 1/2 Cup almond meal
- 1 Tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon mixed spice
- In a medium size bowl, stir together dried fruits, apple and juice until combined, and then set aside for an hour or 2 – I like to let mine soak in the fridge overnight.
- In a large bowl, beat together butter and sugar until pale and creamy. You may need to stop and scrape the sides down occasionally.
- Add in your egg, vanilla and maple syrup and beat to combine – The mixture may look curdled at this stage – don’t freak out, it’s all good – promise.
- Sift flours, baking soda and all spice into your butter batter and stir to combine.
- Add your soaked fruit and stir again until well combined.
Traditional Steaming Method:
- Pour batter into your pudding tin and place into a pot (with a tight fitting lid) filled with enough water to come about 3/4 up your pudding tin
- Bring water to a boil, then reduce to a gentle simmer and steam for 2 hours. You may need to top up the water occasionally.
- Allow to cool, then wrap and store in the fridge until it’s time to feast!
Oven Bake Method:
- Pe-heat oven to 175’C/350’F
- Grease or line a cake pan/loaf tin
- Pour batter in to your prepared pan, cover with foil and bake for 90 mins – 2 hours just keep an eye on it, you’ll know it’s done when it’s set and a toothpick has a few crumbs attached when inserted into the centre (+ your kitchen smells like Christmas)
- It will keep well, tightly wrapped in the fridge for a good 3 weeks – you can also freeze for 3+ months.