Ingredients
- 40 g brown raisins
- 40 g cranberries or cherries dried
- 30 g dried figs chopped
- 30 g dried dates chopped
- 1/2 tsp mixed spice
- sprinkle of ginger ground
- 1/2 lemon juice lemon juice
- some lemon rind grated off, un-waxed
- 15 g organic virgin coconut oil (dissolved) you can use other oil of you need to.
- 30 g almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of)
- 1/4 cup rum
- 2-4 knife-tips xylitol
Servings:
Instructions
- Mix all the dried fruit, flour and dissolved coconut oil together.
- Add the spices and the dissolved stevia here, mix well.
- Cover bowl with a plate or cling film, leave to marinate and soak over night.
- Next day, fill the Christmas pudding mix into a small screw glass or a ramekin, stuff down to eliminate air pockets, cover the top with aluminium foil or put on the lid of the jar.
- Place the glass or ramekin into a pot filled water 1/2 way up the glass. Bring water bath to boil on the stove and then turn heat down to maintain simmer for 60 minutes.
- I tried to do it shorter but it wasn’t quite there so I stuck to the traditionally recommended 60 minutes. (if the glass still had the label or the glue on it, the cooking will make it come off , you’ll be left with a clean glass.
- The pudding will be soft to touch and maybe a little expanded.
- Remove the glass from the water bath carefully it will be very, very hot!
- Leave to cool.
- I put the screw lid in place after and stored the pudding in the fridge.