Name: Pegan Christmas Pudding Recipe
Ingredients: 45 g 1½oz goji berries; 75 g 2¾oz raisins; 60 ml 2fl oz brandy, rum, or a mixture of both; For Chia Seed Gel:; 2 tbsp chia seeds; 6 tbsp water; 1 large avocado (blended until very smooth); 6 pitted Medjool dates; Grated zest and juice of 1 orange; 2 tsp vanilla extract; 60 ml 2fl oz coconut oil; 100 g 3½oz almond flour/ground almonds; 120 g 4¼oz milled flax; 150 g 5½oz chocolate-coated raisins (or regular raisins if you cannot find chocolate-coated ones); 2 tbsp raw cacao; 1 tbsp psyllium husk; 1 tbsp coconut flour; 1 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground nutmeg; ¼ tsp ground cloves; 110 g 4oz chopped pecan nuts; Icing sugar (for dusting)

Soaking:

In a jar, soak the goji berries and raisins for at least 1 day, if not more.

Chia Seed Gel:

Soak chia seeds in 6 tablespoons of water and let it sit for a few minutes to form a gel-like consistency.

Pudding Preparation:

Invert a 1-liter bowl onto greaseproof paper and draw a disc around the rim.
Do the same for a smaller disc using a large drinking glass, then cut out the discs.
Grease the glass bowl with coconut oil and stick the smaller disc to the bottom of the bowl.
Fill a large saucepan halfway with water and place an upturned saucer on the bottom.
Bring the water to the boil.
Soak the chia seeds in the water.
Blend together the wet ingredients, including avocado, Medjool dates, orange zest, orange juice, vanilla extract, and coconut oil.
Stir the chia seed gel into the wet ingredients.
Mix together all of the dry ingredients, including almond flour, milled flax, chocolate-coated raisins, raw cacao, psyllium husk, coconut flour, and various spices.
Stir in the wet ingredients and then mix in the boozy raisins and goji berries.
Spoon the batter into the glass bowl and smooth down the top using the back of a spoon.
Top with the large greaseproof disc.
Cover with tinfoil and tie down tightly with string.
Gently place the glass bowl in the saucepan onto the upturned saucer.
Turn the stove down to low.
Cover and simmer for 3 hours.
Remove from the water and allow to cool.
Using a knife, gently run the blade around the edge of the pudding, then turn onto an upturned plate.
Don’t shake it, just leave it to fall out gently.
Dust with icing sugar before serving.

Pegan Christmas Pudding Recipe