This healthy Christmas pudding is packed full of nutritious ingredients so you can enjoy Christmas indulging guilt free. The pudding is made from almond meal and coconut oil, making it gluten free + dairy free. Served with dairy free and sugar free brandy custard, it will be a family favourite every year!
I know I know, It’s not Christmas quite yet, but I thought in tribute of “Christmas in July”, i’d finally post this recipe I worked on last Christmas.
Who says you have to wait till next Christmas to enjoy festive treats?
Christmas pudding is one of my all time favourite desserts to enjoy over the holidays. It’s also one of the most unhealthy. Traditional versions are packed with sugar and processed ingredients, making them extremely calorie dense and unhealthy.
I researched several versions of healthy christmas puddings and adapted my recipe based on what I like. I’ve used almond meal as the base making it completely gluten free and coconut oil to avoid the use of butter.
You can substitute the dried fruit for any of your favourites but I like apricots, sultanas and glazed cherries.
The recipe is rather simple but does involve a few steps – be sure to follow them exactly. I tried two different cooking methods, one being steaming (best) and one baking the puddings in muffin patties. I prefer the steamed version as they puddings came out very moist and stayed fresher longer. For a quicker cook time, divide the pudding mixture into muffin patties and bake for 12 minutes.
And for the best part? The creamy brandy custard. Made using almond milk and maple, it’s completely dairy free and sugar free.
I hope this recipe helps to extend your festive cheer and I look forward to hearing what you think of the recipe.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Muffin baking tray
- Food processor or blender
- Large mixing bowl
Ingredients (makes 10 puddings):
For the puddings (makes 10):
- 1/2 – 3/4 cup freshly squeezed orange juice (from around 2 oranges)
- 1/2 orange roughly chopped (including the skin)
- 1/2 cup pitted dates
- 1/3 cups pitted prunes
- 1/4 cup coconut oil
- 2 tablespoons brandy (add a bit extra if you like)
- 2-3 tablespoons pure maple syrup
- 200g almond meal
- 1/2 teaspoon baking powder
- 1/2 teaspooon vanilla bean powder or paste
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/2 cup (packed – chop first) organic dried apricots, finely chopped
- 1/2 cup sultanas (packed)
- 1/4 cup (packed) glazed cherries, chopped in half
- 2 eggs, lightly beaten
For the healthy brandy custard (makes around 500ml):
- 1 ½ cups milk (I used almond)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
- 2 free range eggs
- 2 free range egg yolks
- 4 teaspoons starch (tapioca, arrowroot or cornflour would work)
- 2 tablespoons brandy
1. Preheat oven to 180°C.
2. Grease the muffin tray using coconut oil. Be generous, this will help the puddings slide out easily. Set aside.
3. In the saucepan, bring the orange juice, oranges, dates and prunes to the boil. Allow to simmer for around 10 minutes, being careful not to let the juice burn. Using a wooden spoon, press on the orange segments to help them release the juice. This process helps the fruit to soften and intensifies the flavour. When finished, add the coconut oil, brandy and maple syrup and set aside to cool.
4. When slightly cooled, process the orange mixture in a food processor and mix until smooth.
5. Meanwhile, toss the almond meal, baking powder and spices in the large mixing bowl or stand mixer bowl. Stir through the fruit. Add the orange mixture and beaten eggs. If you’re using the stand mixer, now is the time to turn it on low and let it do it’s magic. If you’re using a bowl, thoroughly mix until the pudding is well combined.
6. Divide the mixture into the muffin tray (ensure they are greased). Use a wet spoon to smooth out the surface. Cover the muffin tray with foil, pinching the edges to ensure full coverage. Place the muffin tray into a water bath (deep dish half filled with water) and bake for 12 minutes. Remove the foil and bake for another 20 minutes. Check they are cooked by inserting a wire stick into the centre of a pudding, it should come out clean.
7. When done, pull the puddings out of the oven and allow to cool in their tray for 10 minutes before moving them to a wire rack to cool fully.
8. For the brandy custard: Heat the milk, maple syrup, vanilla extract and coconut oil in the saucepan until boiling then remove from the heat.
9. In the medium mixing bowl, whisk the eggs and egg yolks with the starch until smooth.
10. Slowly pour the hot milk into the egg mixture and whisk as you go. You have to be careful not to curdle the eggs so go slow.
11. Pour the mixture back into the saucepan and cook on a really low heat. Continue to stir until the mixture has thickened. Just before taking off the heat, stir through the brandy.
12. To serve: serve the christmas puddings topped with warm brandy custard.
Storage: both will keep in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
Sorry no other christmas recipes folks, i’ve been lazy up until now. For another healthy treat to enjoy over the holidays, try my salted dark chocolate chilli pannacotta.
Anisa – The Macadames. xx