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Paleo Christmas Pudding Recipe

Louise Hendon | December 1
Paleo Christmas Pudding Recipe

This Paleo Christmas Pudding Recipe is a guest post from A Healthy Christmas, the new Paleo holidays cookbook by Lisa at MummyMade.It. You can purchase the cookbook by clicking here.

Nothing says Christmas like the traditional Christmas Pudding; and this version just made dessert a little bit healthier! Pumpkin is used in place of butter in this recipe to create a moist pudding that oozes of festive flavors. If you have time, allow the fruit mix to sit in the cupboard for a few weeks to intensify the flavor. It also pays to make the pudding the day before serving, as it takes a long time to cook and you want to make sure you’ll have your pudding ready for dessert.

Paleo Christmas Pudding RecipePaleo Christmas Pudding Recipe

Paleo Christmas Pudding Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Serves: 16 servings
Ingredients
  • 1 cup dates
  • 1½ cup boiling water
  • 200 grams mixed dried fruit
  • ½ cup Port/Sherry
  • ¼ cup golden syrup/molasses
  • 300 grams dates, chopped
  • 1 teaspoon baking soda
  • 4 eggs, separated
  • 200 grams mashed pumpkin (to cook pumpkin: place pieces in a moderate oven for 50 minutes)- pureed sweet potato can also be used
  • 2 Tablespoons coconut flour
  • 1 Tablespoon arrowroot
  • 2 Cups almond meal
  • 1 teaspoon baking powder
  • 2 teaspoons mixed spice
  • 2 teaspoons ground ginger
  • 2 Tablespoons Brandy/Rum for brushing (optional)
Instructions
  1. Place 1 cup of dates in a small bowl and cover with ½ cup of boiling water.
  2. Leave to sit for 20 minutes.
  3. Place softened dates in a blender and purée.
  4. In a sealable container place the dried fruit, port, golden syrup and puréed dates.
  5. Stir the contents of the container and place the lid on tightly.
  6. Store in a dark, cool cupboard for at least overnight, but up to 6 weeks.
    (NB; I left mine in the cupboard for 1 month, shaking the container every few days)
To make Pudding: (this can be done on the day of serving or ahead of time. The pudding will keep, covered, for up to 3 days or can be double wrapped and frozen)
  1. Place the dates in a small bowl and add the boiling water and baking soda. Allow to sit and soften for at least 20 minutes. Once softened place the dates and liquid in a blender and pulse until a purée forms.
  2. Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment.
  3. Whisk the egg whites on medium/high until medium peaks form.
  4. Add the puréed dates and continue to whisk.
  5. Add the egg yolks and whisk for 1 minute.
  6. Add the mashed/puréed pumpkin and whisk in.
  7. Lightly whisk/sift the almond meal, coconut flour, arrowroot, baking powder and spices together until combined.
  8. Add the dry mixture to the eggs and stir in until combined (alternatively whisk on low).
  9. Add the fruit mixture to the combined mixture and stir in until combined (alternatively whisk on low).
  10. Take a 2 litre (8 cup capacity) pudding bowl and grease the sides of the bowl.
  11. Place a small piece of baking paper on the bottom of the basin and grease it also.
  12. Pour the mixture into the pudding bowl, smoothing the top for a flat surface.
  13. Place another piece of baking paper on the pudding and screw on the lid.
  14. Place the pudding bowl inside a large saucepan, sitting it on top of a trivet or small plate.
  15. Pour water into the saucepan, ensuring it comes ¾ of the way up the edge of the pudding bowl.
  16. Bring the water to the boil and simmer on medium/high, with lid on, for 6 hours. Make sure the water is bubbling around the pudding.
  17. Check the water levels regularly to ensure that they are ¾ of the way up the edge of the pudding bowl. Check the pudding after 6 hours and if not completely cook through cook for a further 30 minutes. The bottom of the pudding (the top part of the pudding basin) is the last part to cook through.
  18. After 6 hours (or when the pudding is cooked through) remove the pudding bowl from the saucepan and allow to sit for 10 minutes.
  19. Remove the lid and run a knife around the edge of the pudding to ensure it can be easily removed.
  20. Invert pudding onto a serving tray.
  21. Brush the pudding with the optional Brandy if desired.
  22. If serving immediately pour the Salted Toffee Sauce over the top of the pudding, allowing it to drip down the edges of the pudding.
  23. Serve with Brandy Custard and/or Whipped Coconut Cream.
  24. Pudding can be stored for up to 3 days and then reheated.
  25. Reheat the pudding by placing the pudding back into a greased/lined (as above) pudding bowl and simmering in a large saucepan (as above) for 1 hour.
  26. Slices of pudding can be warmed in the microwave.
  27. Pudding can be double wrapped and frozen for up to 2 months.
 
Salted Caramel Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Serves: sauce for 1 Pudding
Ingredients
Instructions
  1. Place the dates into a small bowl and cover with boiling water and add the bicarb.
  2. Allow to sit and soften for at least 20 minutes.
  3. Plate the date mixture, golden syrup and coconut cream in a blender and purée.
  4. Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
  5. Reduce the heat to low and add the whipped coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
  6. Stir in the salt and allow to sit for 5 minutes.
  7. Pour over the top of the pudding.
  8. Alternatively, it can be served individually as a sauce.
 
Brandy Custard
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Cuisine: American
Serves: enough for 1 pudding
Ingredients
Instructions
  1. Place the dates in a small bowl and cover with the boiling water.
  2. Add the baking soda and allow to sit and soften for at least 20 minutes.
  3. Purée in a blender.
  4. Place the milk, cream and vanilla in a saucepan and bring to a simmer over a medium heat. Remove from the heat.
  5. In a separate bowl whisk together the egg yolks, purée dates and arrowroot until smooth and combined. Pour in 1 cup of the warmed milk mixture and whisk until smooth and combined.
  6. Add the egg yolk mixture to the reaming milk in the saucepan and return to the heat.
  7. Cook over a low heat for 6-8 minutes, or until thickened.
  8. Add the brandy and stir to combine.
  9. Serve immediately or refrigerate for up to 3 days.