Pudding - Mini Christmas Puds

By tinathorn

A fun and pretty way to present your Christmas pudding this year!

Ingredients

• MARZIPAN:
• Pudding
• 100 g dates
• 60 g cashews
• 45 g raisins
• 20 g coconut flour
• 10 g ground oats
• 15 g cocoa powder
• Grated rind of 1 orange or 1/2 teaspoon orange extract
• Note: you will need only 1/3 of this amount for the topping- use or freeze the remainder
• 100 g almonds, finely ground
• 100 g white coloured ‘healthy flour’ e.g spelt or other GF flour
• 100 g coconut butter
• 50 g agave (tiny pinch stevia)
• 1 teaspoon almond extract (more if needed to taste)

Details

Preparation time 20mins
Cooking time 50mins
Adapted from includingcake.com

Preparation

Step 1

The method is so simple! Blitz together each batch of ingredients in a food processor until a fine sticky powdery crumb is formed. Create the balls by pressing together with your hands. Make sure there is no contamination between the batches (or from your hands) otherwise the marzipan will be discolored.

Make the custard tops by taking smaller balls then flattening them out over the top of the pudding balls smoothing the edges down and to give the effect of poured custard or cream.

Mix a little bit of green food colooring to part of the dough, mix through well then pull off small pieces to pinch into shape as holly leaves. Press the leaves onto the top of the ‘custard’ and add a clove for decoration.

Leave to chill in the fridge for a little while to fully firm up but then these can be stored at room temperature in an airtight container.