Christmas is just not Christmas without the humble Christmas pudding gracing our tables so using the traditional key ingredients of mixed spice, cinnamon, dried fruit and orange zest, I have taken a modern, wholefood twist on this Christmas classic to create small bite-sized puddings that have all the flavour of a traditional pudding in a raw, easy-to-create and delicious package.
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I guarantee you won't be disappointed with these little puddings and they take less than 10 minutes to whip up - unlike the traditional version, which is often a labour of love for weeks ahead of the big day. Make a batch in advance to get you in the festive spirit and then be sure to make double quantities to freeze ready for the big day as these little festive bites will be a real hit with friends and family alike.
I have made these ones alcohol-free (for the kiddies), but I think they would work just as well (if not better) with some soaking of the sultanas and cranberries in some brandy for an hour or so before mixing, just to make them a little more authentic.
Makes: 16 mini puddings.
Raw Christmas puddings
You will need a 24-hole mini muffin tin for one batch of this recipe.
Ingredients
1 cup organic (sulphite-free) sultanas or raisins
½ cup organic cranberries (plus extra for the topping)
2 cups raw almonds (or 1 cup almonds/1 cup walnuts)
3-4 tsp mixed spice (test after 3 tsp, and add another if to your liking)
2 tsp ground cinnamon (I love the cinnamon at the Co-op, it has an extra hint of spice)
2 tsp natural vanilla extract
½ tbsp fresh orange zest
Topping:
100g organic white chocolate (melted over low heat)
Pepita seeds and cranberries for the "holly touch"
Method
Line the mini muffin tin with either small squares of baking paper or festive paper mini muffin cases.
Place all of the ingredients into your food processor in the order listed (except topping ingredients). Blend all ingredients until well combined and sticking together. Roll dessert spoon full of mixture in to firm balls using your hands and then press into a mini muffin tin, keeping the top of the ball rounded.
Place in the fridge to chill.
Melt the chocolate using low heat and once smooth, spoon a small teaspoon of the chocolate over each chilled pudding.
It will set quickly so make sure you add your cranberry and two pepitas to make the holly topping before they set.
Place back in the fridge or freezer to firm up again and bring out just before you are ready to serve.
Note: These little gems will last up to three weeks in an airtight container in the fridge or freezer, so be sure to make them ahead of the big day to save you some time.
Stephanie Meades, health and wellness coach
