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Christmas Pudding

Whats better than a slice of warm Christmas pudding with plenty of freshly whipped cream and a glass of baileys on ice? This version uses ground almonds to give it an extra nutty taste and is also gluten free. Handy for anyone who is a Coeliac or has a gluten intolerance.


  • 225 g fresh pitted dates

  • 1/2 whole orange, chopped

  • 1 free range / organic egg

  • 1 teaspoon vanilla extract

  • 125g organic sultanas or raisins

  • 125g organic dried apricots

  • 150g almond meal / ground almonds

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger


  1. Preheat oven to 180°C.

  2. Line a cup cake/bun tray with patty cases/pans.

  3. Combine dates, orange into a food processor and process until a paste forms.

  4. Add egg and vanilla then process again until smooth.

  5. Transfer to a large bowl. Add sultanas, apricots, almond meal, spices and mix well.

  6. Divide between patty cases. Place into a deep baking dish. Pour enough hot water to come half way up sides of pudding bowls. Cover with a layer of each baking paper and foil, pressing around edges of pan to completely seal. Bake for 1 hour.

  7. Enjoy immediately or reheat on the day.

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