Christmas Pudding with Coconut and Vanilla Custard

I have to say that I impressed myself when I nailed this recipe on my very first attempt last Christmas.

I wanted to have the traditional pudding but without any gluten, dairy or added sugar.

This pudding also lasts beautifully and can be cooked well ahead of time before Christmas and reheated and then still enjoyed cold.

Even though the pudding is delicious on its own it is really made into something special with the custard.

I haven’t added any brandy or alcohol but the mix of the ginger, orange and coffee gives a beautiful deep and rich flavour, which I think is just beautiful.

If you have a family greater than 5 or 6 you will probably need to do a double mix of the custard so you keep everyone happy.

ENJOY!!! xxx

 CHRISTMAS PUDDING

300g dates – roughly chopped
100g dried figs – roughly chopped
70g sultanas
80g currants
120g raisins
2 1/2 tablespoons ground ginger
1/2 teaspoon ground cloves
3 1/2 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon ground allspice
¼ teaspoon Maldon sea salt or 1 pinches if using fine sea salt
Zest of 2 oranges
100ml orange juice
150 ml strong coffee
2 teaspoon vanilla
175g almond meal
75g flaxseed meal
1 tablespoon psyllium husk
2 eggs
1 teaspoon coconut oil

1.     Place all spices, dates, figs, sultanas, currants, raisins, orange zest, orange juice and coffee into a bowl and allow to soak for at least an hour.

2.     Then mix in almond meal, flax or linseed meal, psyllium husks, salt and eggs until fully combined.

3.     Using a ceramic bowl that holds 1.5 litres (and also fits into a larger saucepan/ stockpot with a lid) grease the inside of the ceramic bowl with the coconut oil and place cake mixture into bowl.

4.     Cover top of bowl with baking paper then double cover with alfoil and finally tie with string.

5.     Place ceramic bowl into a larger saucepan/ stockpot and pour in boiling water until it reaches 2cm from the top of the bowl. Place over a medium to high heat and cover saucepan with a lid.

6.     Cook for 3 to 4 hours – depending on how high your stovetop is. You may also need to top up with boiling water along the way.

7.     Allow to stand for 10 minutes before turning out and serving with the custard.

CUSTARD

1 x 400ml Tin coconut cream
2 tablespoons Coconut sugar
1 teaspoon Vanilla
6 Egg yolks

1.     Whisk the coconut sugar, vanilla and egg yolks together in a saucepan until the mix starts to lighten and the coconut sugar has slightly dissolved.

2.     Slowly add the coconut cream whist stirring then place over a medium to low heat.

3.     Continually stirring with a spatula for approx. 10 -15 mins – ensure that the custard does not go to a boil otherwise it will scramble the eggs – it is best to keep it under 80 degrees – you can use a thermometer if you wish but I have found that as long as I keep stirring and keep it from boiling that you should be safe.

4.     The custard will be like an anglaise or like thicken runny cream– it will lightly coat the back of a spoon but it won’t be thick.

5.     Serve whilst warm.