The Healthy Christmas Pudding That You Can Make in Under 5 Minutes

Lauren Powell
by Lauren Powell
PHOTO:

Courtesy of The Healthy Chef

What’s better than delicious Christmas pudding during the festive season? Christmas pudding that’s healthy, takes five minutes to make, and doesn’t require an oven—that’s what. Teresa Cutter, the founder and director of The Healthy Chef, has made one of our favourite Christmas traditions a reality for everyone, no matter your culinary skills. Embrace the festive spirit, whip up a batch or two, and take them with you to every upcoming soiree this season. This is Christmas dessert made easy and impressive. Scroll down to learn how to make these delightful mini puddings yourself in (almost) an instant!

Ingredients

225g fresh pitted dates – approx 10 – 15  dates depending on their size

zest from 1 orange

250g organic dried apricots, chopped

1  teaspoon vanilla bean paste or extract

150g (1 ½ cups) almond meal / ground almonds

1 tsp ground cinnamon

¼  tsp ground nutmeg

¼ tsp ground ginger

80g white chocolate, melted for decoration (optional)

Directions

1. Combine dates, orange zest, apricots, vanilla, ground almonds, cinnamon, nutmeg and ginger in a food processor.

2. Process until mixture is combined and looks like fine crumbs. Spoon mixture into a large bowl and add 1 – 2 tablespoons orange juice then mix again. Your pudding mix should come together in the hands when lightly squeezed.

3. Divide puddings into 6 small puddings. The best way to do this is to line the base of your desired mould with glad wrap and press the pudding mixture into it firmly.

4. Invert the pudding and remove the glad wrap. Repeat until all the puddings are formed.

5. Melt white chocolate in a small bowl that is set over a simmering pot of water.

6. Spoon a little white chocolate over the tops of the puddings if using and garnish. You can use goji berries, fresh cherries or anything you fancy. Alternatively omit the topping if you wish.

7. Arrange onto a serving plate and set aside until needed.

8. Store in the fridge for up to two weeks. I love to make double the mix so I have extra for second helpings.

9. Serve puddings with cold mango coconut custard or warm with proper vanilla bean custard.

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