Paleo Christmas Pudding

• Produce

  • 1 cup Dates
  • 300 g Dates
  • 200 g Dried fruit, mixed
  • 2 tsp Ginger, ground
  • 200 g Pumpkin

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/4 cup Golden syrup/molasses

• Baking & Spices

  • 2 cups Almond meal
  • 1 tbsp Arrowroot
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tbsp Coconut flour
  • 2 tsp Spice, mixed

• Beer, Wine & Liquor

  • 2 tbsp Brandy/rum
  • 1/2 cup Port/sherry

• Liquids

  • 1 1/2 cup Water

Found on paleomagazine.com

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)
• ½ cup dates
• ¼ cup boiling water
• Dash of baking soda
• 2 Tablespoons golden syrup
• 100 ml coconut cream (the thickened part from the top of a chilled can)
• ½ cup whipped coconut cream (thickened coconut cream with 1 teaspoon of each vanilla extract and maple syrup)
• ½ teaspoon salt flakes
• ⅓ cup dates
• 2½ Tablespoons boiling water
• Dash of baking soda
• 500 ml milk (of choice)
• 200 ml coconut cream (the thick part removed from the top of a chilled can)
• 1 teaspoon vanilla extract
• 6 egg yolks
• 3 Tablespoons arrowroot
• 1 Tablespoon Brandy

Directions

• Place 1 cup of dates in a small bowl and cover with ½ cup of boiling water.
• Leave to sit for 20 minutes.
• Place softened dates in a blender and purée.
• In a sealable container place the dried fruit, port, golden syrup and puréed dates.
• Stir the contents of the container and place the lid on tightly.
• 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)
• 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.
• Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment.
• Whisk the egg whites on medium/high until medium peaks form.
• Add the puréed dates and continue to whisk.
• Add the egg yolks and whisk for 1 minute.
• Add the mashed/puréed pumpkin and whisk in.
• Lightly whisk/sift the almond meal, coconut flour, arrowroot, baking powder and spices together until combined.
• Add the dry mixture to the eggs and stir in until combined (alternatively whisk on low).
• Add the fruit mixture to the combined mixture and stir in until combined (alternatively whisk on low).
• Take a 2 litre (8 cup capacity) pudding bowl and grease the sides of the bowl.
• Place a small piece of baking paper on the bottom of the basin and grease it also.
• Pour the mixture into the pudding bowl, smoothing the top for a flat surface.
• Place another piece of baking paper on the pudding and screw on the lid.
• Place the pudding bowl inside a large saucepan, sitting it on top of a trivet or small plate.
• Pour water into the saucepan, ensuring it comes ¾ of the way up the edge of the pudding bowl.
• 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.
• 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.
• After 6 hours (or when the pudding is cooked through) remove the pudding bowl from the saucepan and allow to sit for 10 minutes.
• Remove the lid and run a knife around the edge of the pudding to ensure it can be easily removed.
• Invert pudding onto a serving tray.
• Brush the pudding with the optional Brandy if desired.
• If serving immediately pour the Salted Toffee Sauce over the top of the pudding, allowing it to drip down the edges of the pudding.
• Serve with Brandy Custard and/or Whipped Coconut Cream.
• Pudding can be stored for up to 3 days and then reheated.
• 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.
• Slices of pudding can be warmed in the microwave.
• Pudding can be double wrapped and frozen for up to 2 months.
• Place the dates into a small bowl and cover with boiling water and add the bicarb.
• Allow to sit and soften for at least 20 minutes.
• Plate the date mixture, golden syrup and coconut cream in a blender and purée.
• Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
• Reduce the heat to low and add the whipped coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
• Stir in the salt and allow to sit for 5 minutes.
• Pour over the top of the pudding.
• Alternatively, it can be served individually as a sauce.
• Place the dates in a small bowl and cover with the boiling water.
• Add the baking soda and allow to sit and soften for at least 20 minutes.
• Purée in a blender.
• Place the milk, cream and vanilla in a saucepan and bring to a simmer over a medium heat. Remove from the heat.
• 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.
• Add the egg yolk mixture to the reaming milk in the saucepan and return to the heat.
• Cook over a low heat for 6-8 minutes, or until thickened.
• Add the brandy and stir to combine.
• Serve immediately or refrigerate for up to 3 days.