Home » Blog » Paleo Diet » Paleo Diet Recipes » Paleo Dessert Recipes » Paleo Christmas Pudding Recipe
Louise| December 1
This Paleo Christmas Pudding Recipe is a guest post from A Healthy Christmas, the new Paleo holidays cookbook by Lisa at MummyMade.It. You can purchase the cookbook by clicking here.
Nothing says Christmas like the traditional Christmas Pudding; and this version just made dessert a little bit healthier! Pumpkin is used in place of butter in this recipe to create a moist pudding that oozes of festive flavors. If you have time, allow the fruit mix to sit in the cupboard for a few weeks to intensify the flavor. It also pays to make the pudding the day before serving, as it takes a long time to cook and you want to make sure you’ll have your pudding ready for dessert.
- Prep Time: 24 hours
- Cook Time: 6 hours
- Total Time: 30 hours
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Print Recipe
Ingredients
- 1 cup dates
- 1 1/2 cup boiling water
- 200 grams mixed dried fruit
- 1/2 cup Port/Sherry
- 1/4 cup golden syrup/molasses
- 300 grams dates, chopped
- 1 teaspoon baking soda
- 4 eggs, separated
- 200 grams mashed pumpkin (to cook pumpkin: place pieces in a moderate oven for 50 minutes)- pureed sweet potato can also be used
- 2 Tablespoons coconut flour
- 1 Tablespoon arrowroot
- 2 Cups almond meal
- 1 teaspoon baking powder
- 2 teaspoons mixed spice
- 2 teaspoons ground ginger
- 2 Tablespoons Brandy/Rum for brushing (optional)
Instructions
- Place 1 cup of dates in a small bowl and cover with 1/2 cup of boiling water.
- Leave to sit for 20 minutes.
- Place softened dates in a blender and purée.
- In a sealable container place the dried fruit, port, golden syrup and puréed dates.
- Stir the contents of the container and place the lid on tightly.
- Store in a dark, cool cupboard for at least overnight, but up to 6 weeks.
(NB; I left mine in the cupboard for 1 month, shaking the container every few days)
To make Pudding: (this can be done on the day of serving or ahead of time. The pudding will keep, covered, for up to 3 days or can be double wrapped and frozen)
- Place the dates in a small bowl and add the boiling water and baking soda. Allow to sit and soften for at least 20 minutes. Once softened place the dates and liquid in a blender and pulse until a purée forms.
- Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment.
- Whisk the egg whites on medium/high until medium peaks form.
- Add the puréed dates and continue to whisk.
- Add the egg yolks and whisk for 1 minute.
- Add the mashed/puréed pumpkin and whisk in.
- Lightly whisk/sift the almond meal, coconut flour, arrowroot, baking powder and spices together until combined.
- Add the dry mixture to the eggs and stir in until combined (alternatively whisk on low).
- Add the fruit mixture to the combined mixture and stir in until combined (alternatively whisk on low).
- Take a 2 litre (8 cup capacity) pudding bowl and grease the sides of the bowl.
- Place a small piece of baking paper on the bottom of the basin and grease it also.
- Pour the mixture into the pudding bowl, smoothing the top for a flat surface.
- Place another piece of baking paper on the pudding and screw on the lid.
- Place the pudding bowl inside a large saucepan, sitting it on top of a trivet or small plate.
- Pour water into the saucepan, ensuring it comes 3/4 of the way up the edge of the pudding bowl.
- Bring the water to the boil and simmer on medium/high, with lid on, for 6 hours. Make sure the water is bubbling around the pudding.
- Check the water levels regularly to ensure that they are 3/4 of the way up the edge of the pudding bowl. Check the pudding after 6 hours and if not completely cook through cook for a further 30 minutes. The bottom of the pudding (the top part of the pudding basin) is the last part to cook through.
- After 6 hours (or when the pudding is cooked through) remove the pudding bowl from the saucepan and allow to sit for 10 minutes.
- Remove the lid and run a knife around the edge of the pudding to ensure it can be easily removed.
- Invert pudding onto a serving tray.
- Brush the pudding with the optional Brandy if desired.
- If serving immediately pour the Salted Toffee Sauce over the top of the pudding, allowing it to drip down the edges of the pudding.
- Serve with Brandy Custard and/or Whipped Coconut Cream.
- Pudding can be stored for up to 3 days and then reheated.
- Reheat the pudding by placing the pudding back into a greased/lined (as above) pudding bowl and simmering in a large saucepan (as above) for 1 hour.
- Slices of pudding can be warmed in the microwave.
- Pudding can be double wrapped and frozen for up to 2 months.