Thứ Bảy, 26 tháng 12, 2015

Deliciously Ella's Christmas pudding with cashew custard

18 December 2015

Healthy Christmas pudding


For the custard
  • 50g raw cashews
  • 1 tsp vanilla powder
  • 2 tbsp maple syrup
For the pudding
  • 50g dried cranberries, halved
  • 50g dried apricots, quartered
  • 50g raisins
  • 50g sultanas
  • 75g medjool dates, pitted and chopped
  • 1 apple, cored and chopped into 1cm cubes
  • 1½ tbsp milled linseed, soaked in 3 tbsp water for 10 minutes
  • 50g buckwheat flour
  • 150g almond flour
  • 100g chopped mixed nuts
  • zest and juice of  1 small orange
  • 3 tbsp date syrup
  • 2 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla powder


Soak the cashews in water for 2-3 hours.
Meanwhile, mix together all the pudding ingredients in a bowl. Line a 2-litre glass pudding bowl with baking paper. Spoon in the pudding mix, then place a large circle of baking paper over the top and secure it to the bowl with a piece of string.
Put the bowl on an upturned saucer inside a wide pan, and fill with boiling water so that it comes halfway up the bowl. Cover with a lid, then simmer for 2 hours. Check the water level every half hour and top  up as necessary.
Meanwhile, finish the custard. Drain then blend the cashews in a food processor with the vanilla, maple syrup and approx 70ml water.
Gradually add another 70ml (or more, or less, to your desired thickness).
Blend for around  5 minutes until completely smooth. 
Once the pudding is cooked, turn it out on to a plate and let  it stand for about  10 minutes.
Heat the custard in a pan, then drizzle over the pudding and serve.

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