Christmas Pudding



What Christmas would this be without a proper Christmas Pudding? This is a blow-your-socks-off Christmas Pudding. Packed with nutritious fruit, it is gooey smooth and a real show stopper.


Cooks InPrep time: 20 minutes Cooking time: 6 hours


350g ground almonds
2 free range organic eggs
50g coconut oil or vegan butter
100ml date syrup
200g pears
100g raisins
50g currents
150g apricots
100g dates
1 orange
1 lemon
250ml water
2 chai tea bags
1 star anise
¼ tsp cinnamon
¼ tsp ginger
Tea Syrup:
1 cup of brewed chai tea
¼ cup of coconut palm sugar
¼ cup of date syrup


  • Preheat the oven to 180 deg C
  • Dice the apricots and dates and put into a bowl with the other dried fruits. Boil the kettle and pour 250ml of hot water over 2 chai tea-bags and leave to stew for 30 minutes.
  • Chop the pear into small 1 cm cubed chunks and add to the dried fruit. Pour the stewed tea over the dried fruit with the zest and juice of the orange and just the zest of the lemon. Also into the bowl add the star anise, cinnamon and ginger. Leave to one side until all the tea has been absorbed by the fruit.
  • In a separate bowl, mix together the oil (or vegan butter) with the ground almonds. Add the beaten eggs and the date syrup to the mixture and mix until combined.
  • Remove the star anise from the fruit mixture and then place half of the fruit mix into a blender or food processor. Blend until a chunky consistency and add back into the rest. Mix this fruit into the almond mixture and combine.
  • In a pudding bowl, butter the inside then line with baking paper in the bottom and all around the sides. Pour the mixture in and then cover with a muslin cloth and secure with either an elastic band or string.
  • Fill a deep baking tray with boiling water and put the pudding bowl into it – make sure the water comes up to as high as possible on the bowl. Put into the oven and cook for 4.5-5 hours. Make sure you top up the water in the baking tray so it stays high up on the sides. If the top of the muslin starts to go brown just put some tin foil over the top to stop the top of the pudding burning.
  • To make the syrup put all ingredients into a pan and leave until the sugar has dissolved and the syrup is the desired consistency.
  • Serve with chai syrup, pomegranate coulis and cashew cream for the ultimate decadent Christmas pudding.
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