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Healthy Christmas pudding with spiced cream

Scott & Luke's Christmas pudding
Scott & Luke's Christmas pudding

You’ll need to plan ahead just a little to make the spiced cream by putting the cans of coconut cream in the fridge overnight.

Ingredients:
300 g pitted dates, chopped
juice and finely grated zest of 2 oranges
1 tsp bicarb soda 2 eggs, lightly whisked 2 cups almond meal
1/4 cup coconut flour
1/2 cup slivered almonds, toasted
3 tsp ground cinnamon
raspberries, to serve

Related: Mini paleo Christmas cakes

Spiced cream:
2 × 400 ml cans coconut cream
1 tbs maple syrup
1 tsp mixed spice

Chill the cans of coconut cream in the fridge overnight, so they’ll be ready to go when you are.
To make the pudding, grease a 6-cup capacity ceramic pudding basin and line it with baking paper.
Fill a large saucepan with water, put an upturned plate in it, and then put it over a medium heat.

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Cover the pan and bring the water to a simmer.
Put the dates, orange zest and juice in a small saucepan over a medium heat and bring to a simmer.
Simmer, stirring occasionally, for three minutes, or until the dates are slightly softened.
Take the pan off the heat, then mash the date mixture and transfer it to a heat-proof bowl.

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Add the remaining ingredients and stir until well combined. Spoon the mixture into the pudding basin and level the top.
Cover the surface directly with a round piece of baking paper, then cover the basin with a sheet of baking paper and then a double sheet of foil.
Secure the paper and foil around the lip of the pudding basin with cooking twine to form an airtight seal.
Recipe from Clean Living: Eat Clean All Year, by Luke Hines and Scott Gooding ($29.99), published by Hachette Australia.