Paleo Christmas Pudding With Custard

🧂 Ingredients

• 1 cup Medjool dates

  whole, pitted
• 1/2 cup boiling water
• 200 g dried fruit

  6-7 oz. mixed
• 1/2 cup port

  or sherry, can be swapped with orange juice
• 1/4 cup maple syrup

  rice malt syrup, or molasses (golden syrup can also be used if you want to stick to a more authentic flavour)
• 300 g dates

  10 oz. chopped (pits removed)
• 1 cup boiling water
• 1 teaspoon bicarb soda

  baking soda
• 4 eggs

  separated
• 200 g pumpkin

  7 oz. mashed, can be swapped with sweet potato
• 2 cups almond meal
• 2 tablespoons coconut flour
• 1 tablespoon arrowroot flour

  tapioca flour can also be used
• 1 teaspoon baking powder
• 2 teaspoons mixed spice

  like Allspice
• 2 teaspoons ground ginger
• Coconut oil for greasing
• Optional: 2 tablespoons brandy/rum for brushing
• 300 ml dairy-free milk

  of choice e.g. almond milk, coconut milk
• 1 teaspoon vanilla extract
• 4 egg yolks
• 1/4 cup maple syrup

  rice malt syrup
• 2 1/2 tablespoons arrowroot flour
• 1/2 teaspoon salt

Instructions

• 1 Place 1 cup of dates in a small bowl and cover with 1/2 cup of boiling water.
  Leave to sit for 20 minutes. Place softened dates in a blender and purée.
• 2 In a sealable container place the dried fruit, port, 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, or up to 6 weeks. (NB: I left mine
  in the cupboard for 1 month, shaking the container every few days).
• 3 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.
• 4 Place the dates in a small bowl and add the boiling water and bicarb. 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.
• 5 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.
• 6 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.
• 7 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).
• 8 Add the fruit mix to the mixture and stir in until combined.
• 9 Take a 2-litre (8-cup capacity) pudding bowl and grease the sides of the bowl
  with coconut oil. Place a small piece of baking paper on the bottom of the basin
  and grease it also.
• 10 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.
• 11 Pour water into the saucepan, ensuring it comes 3/4 of the way up the edge of
  the pudding bowl. Bring the water to the boil and simmer on medium, 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 3/4 of the way up the edge of the
  pudding bowl. Check the pudding after 6 hours, and if not completely cooked
  through, cook for an additional 30 minutes. The bottom of the pudding (the top
  part of the pudding basin) is the last part to cook through.
• 12 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.
• 13 Invert pudding onto a serving tray. Brush the pudding with the optional brandy,
  if desired.
• 14 If serving immediately, pour the custard over the top of the pudding allowing it
  to drip down the edges of the pudding. Serve with coconut whipped cream or
  pre-bought coconut milk ice cream or other dairy-free cream/ice cream of choice.
• 15 Place the milk and vanilla in a saucepan. Bring the mixture to near boiling
  point over low/medium heat.
• 16 Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand
  mixture (or using an electric hand whisk) and whisk on medium until pale and
  thick. This may take 3-5 minutes.
• 17 With the whisk still on, gently pour the almost boiling milk mixture into the
  bowl. Do this by pouring the hot liquid down the sides of the bowl. Return to
  the combined mixture to the saucepan and whisk continually over medium heat
  until boiling. Continue whisking the boiling mixture for 1 minute.
• 18 Pour the custard into a heat proof bowl and allow to cool. Cover with plastic
  wrap and refrigerate until ready to use.

Nutrition Info