Cheat’s Baked Christmas Pudding

Name: Cheat’s Baked Christmas Pudding
Prep time: 1 h 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: European, British
Ingredients: - Zest and Juice of 1 Orange; - Zest and Juice of 1 Lemon; - 1/2 Cup Cherry Juice; - 1/2 Cup Medjool Dates (Pitted and chopped); - 1/2 Cup Fresh Cherries (Pitted and halved); - 1/4 Cup Sultanas; - 1/4 Cup Raisins; - 1/4 Cup Currants; - 1/4 Cup Flaked Almonds; - 1/4 Cup Oat or Soy Milk ( + 1 - 2 Tbsp if needed); - 1/4 Cup Rice Malt Syrup (or choice of liquid sweetener); - 2 Tbsp Flaxseed Meal (+ 5 Tbsp Water); - 1/2 Cup Almond Flour; - 1 Cup Self-Raising Flour; - 1 Tsp Baking Powder; - 1 & 1/2 Tsp All Spice; - 1 Tsp Cinnamon; - 1 Tsp Vanilla Extract; - 1/3 Cup Coconut Oil; - Pinch of Salt; - 1 Can Coconut Cream (Chilled overnight and using only the thick part scooped from the top of the can); - 1 Tbsp Rice Malt Syrup (or choice of liquid sweetener); - 1 Tsp Vanilla Extract

5 steps

Prep:1h 10minCook:30min

My cheat’s Christmas puddings are healthier, easier and so much quicker to make. They are by no means traditional, but these plant-based versions are just as delicious.

Updated at: Fri, 22 Dec 2023 20:32:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories381.4 kcal (19%)

Total Fat22.3 g (32%)

Carbs42.2 g (16%)

Sugars20.9 g (23%)

Protein4.5 g (9%)

Sodium253.3 mg (13%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 175°C and grease two 6-cup silicon muffin trays.

Step 2

Heat a saucepan over medium to high heat and add all of the fruit blend ingredients. Bring to a boil, simmer for 5 minutes and remove from heat. Transfer to a bowl and allow to cool and rest for 1 hour.

Step 3

Place all other pudding ingredients into a food processor, including the liquid from the fruit blend. Process in a blender until smooth. Transfer into a bowl and mix in the fruit blend.

Step 4

Scoop into the silicon muffin trays (making approx 9 - 10 puddings) and bake in the oven for 25-30 minutes, or until a skewer comes out clean and the tops are golden. Remove from the oven, allow to cool for 20 minutes and pop out of the moulds.

Step 5

Blend all of coconut cream ingredients in a blender until smooth. Pour over the puddings and optionally garnish with flaked almonds and fresh cherries. Enjoy! Store in the fridge for 4-5 days.