Christmas is just around the corner and we’ve found the perfect pudding to share around the table this year! Served in portion-controlled ramekins, these grain-free steamed Christmas puddings will help curb the dessert overload after a hearty Christmas Day meal. These treats from Jo Whitton of Quirky Cooking are perfect for those on the GAPS diet, provided you can tolerate a bit of dried fruit. Team the puddings with Jo’s dairy-free coconut vanilla custard recipe (below) and enjoy a guilt-free indulgence with the family on December 25.
- 150g sultanas
- 80g dried sour cherries or dried unsweetened cranberries, plus extra for garnish
- 100g currants
- 30g activated or raw almonds, roughly chopped
- 200g kombucha or freshly squeezed orange juice
- zest of 1 orange
- 40g blanched almond meal
- 20g coconut flour
- 1/4 tsp nutmeg
- 1/2 tsp mixed spice
- 1/4 tsp cinnamon
- 55g coconut oil
- 40g apple, peeled and cored
- 2 eggs
- 1/4 tsp fine salt
- 1/4 tsp bicarb soda
- Weigh dried fruit and almonds into the Thermomix bowl, and add kombucha or orange juice.
- Cook 6 mins/80C/reverse/speed soft. Remove to a large bowl and set aside to cool.
- Place orange zest into clean, dry Thermomix bowl and chop 20 sec/speed 10.
- Add almond meal, coconut flour, spices, salt, soda, apple, eggs and coconut oil into Thermomix bowl and mix 5 sec/speed 5. Scrape down sides of bowl.
- Add soaked fruit and nuts back to bowl and mix 10 sec/reverse/speed 3.
- Scoop mixture into silicone cupcake cups or small ramekins and place into the Varoma dish and tray, with lid on. Cups/ramekins should be about 3/4 full.
- Place 500g water into Thermomix bowl and place Varoma in position. Cook 25 mins/Varoma/speed 2.
- Allow puddings to cool, covered, and store in fridge until needed.
- Drizzle with Coconut Vanilla Custard (below), with a dried cranberry or sour cherry on top for decoration.
Note: Jo uses a Thermomix to make these puddings – if you don’t have a Thermomix, chop by hand, cook fruit gently on stovetop and mix in remaining ingredients. Steam in a steamer or use traditional Christmas pudding cooking method.
COCONUT VANILLA CUSTARD
- 1 large vanilla bean, cut in 4 pieces
- 1 litre coconut milk*, homemade
- 4 tbsp gelatine
- 4 eggs
- 50g honey
- Place vanilla bean into dry Thermomix bowl and mill 1 min/speed 10, until finely chopped.
- Add remaining ingredients and cook 10 mins/90C/speed 4.
- Pour into a dish and cover. Refrigerate for an hour or so, to set. Don’t worry if custard seems to curdle a bit or separate, it will come together when blended.
- When ready to serve: If custard is completely set and firm, warm first, 30 sec/37C/speed 4. Blend for 1 min/speed 9. If custard is still slightly runny, just blend without warming.
Note: *To make coconut milk: Place 300g desiccated or shredded coconut into Thermomix bowl, mill 10 sec/speed 8. Add 800g water blend 1 min/speed 9. Squeeze through nut milk bag. Put pulp back into Thermomix bowl, add 500g water, blend another minute and strain into bowl with milk. Coconut pulp can be dried in dehydrator, 24 hours on 60C. Blend in Thermomix for 1-2 mins/speed 9, to make coconut flour. Or store in freezer to use in cakes/slices/biscuits instead of desiccated coconut.
Recipe and images courtesy of Jo Whitton from Quirky Cooking.