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
Preheat oven to 180°C.
Line a cup cake/bun tray with patty cases/pans.
Combine dates, orange into a food processor and process until a paste forms.
Add egg and vanilla then process again until smooth.
Transfer to a large bowl. Add sultanas, apricots, almond meal, spices and mix well.
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.
Enjoy immediately or reheat on the day.