DAY 7: Mini Christmas Puddings

Ahhh Christmas time; one of my favourite times of the year. This is the time when I get to spend quality time with my family and loved ones, which I can assure you is well over due! I see them every now and again, with their fleeting visits to Melbourne but with my busy schedule I always feel like I’m going a million miles and hour and the time spent with them is often rushed, or I’m multitasking, and quite frankly I’m looking forward to switching off for a couple of days.

I thought I would create a nice healthy and easy Christmas recipe for you guys to whip up over the festive season. We all know the Christmas pud; you either love it or you hate it. I love it. My grandma makes the most delicious pudding every year and everything I have tasted just doesn’t seem to come close. Let me get this straight; I am not trying to re-create the tender, juicy, melt in your mouth fruit pudding that is served up in almost every Aussie house hold, but rather give you an option to serve along side, to take to Christmas parties, to give as a gift of thanks or simply to eat for breakfast, lunch or dinner – which you could do easily as there is nothing bad in them what-so-ever.

These little puds were cooked with ease in mind. Usually a Christmas pudding would be steamed for hours, which is what makes them so soft and delicious – these, however, are designed to be quick, easy and give those health conscious people an alternative, so they don’t feel like they are missing out. They are baked in the oven in minutes and can be eaten cold or warm. Mmmmmmmmm I made a vegan icing to go on top to give it the extra zing. Hope you enjoy.

Ingredients:

½ cup sultanas

½ cup diced glazes cherries

½ cup diced dried apricots

1/3 cup freshly squeezed orange juice

1 tbs orange rind

¼ tsp ground ginger

¼ tsp nutmeg

½ tsp cinnamon

2 eggs

2 tbs maple syrup

½ tsp double acting baking powder

½ cup almond meal

Icing:

1 cup raw cashews

1/3 cup melted coconut oil

1 vanilla bean

squeeze of lemon

1 tbs pure maple syrup

Method:

1. Preheat oven to 180 and prepare a muffin tray with patty cups.

2. In a saucepan on low heat, bring the sultanas, cherries, apricots and orange juice to a simmer for around 5 minutes, stirring occasionally so it doesn’t burn. This will bring out the flavours and intensify them.

3. In a separate bowl mix the eggs, almond meal, baking powder, ginger, nutmeg until well combined then add orange rind and contents of the saucepan.

4. Spoon into lined patty cup and place in the oven for 20 minutes,

5. Mixture will feel a little moist inside; this is how you want it as it gives it a more “pudding” like texture rather than a muffin.

6. To make the icing, place all ingredients in a high speed blender and pulse until a smooth icing consistency is formed. You will need to scrape down the blender to stop the mixture sticking to the sides.

7. Add water in little parts to help blend, I suggest start with a tbs and work your way up to however much you need. The less water the better the less runny it will be.

Makes 8 mini puddings