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.

Ingredients

• 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

Method

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.