Pegan Christmas Pudding Recipe
Ingrediënten
For Soaking:
- 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
Wet Ingredients:
- 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
Dry Ingredients:
- 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
Serves 8 | Calories: 564 per serving
Prep Time: 40 mins (plus soaking) | Cook Time: 3 hrs |
Instructies
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.
Notes / Tips / Wine Advice:
This pudding can easily be made days in advance.
Enjoy your Pegan Christmas Pudding!
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