Remember that steamed Christmas pudding Nana used to make? This is just the same except a healthier version, using only nuts and fruit with a touch of honey to sweeten the pudding.
Recipe Caralee Caldwell. Photography Kiel Wode
Serves 8 Prepare 20 minutes Cook 50 minutes
Ingredients:
2 cups ground almonds
1 cup dried dates
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
3 eggs
⅓ cup coconut milk
1 tbsp honey
juice of two oranges
zest of one orang
1 cup sultanas
½ cup dried apricots, chopped
¼ cup brazil nuts, chopped
Cashew Cream:
½ cup cashew nuts, soaked for 3 hours
½ cup coconut cream
1 tbsp honey
¼ tsp ground ginger
¼ tsp ground cinnamon
Place a large saucepan with a fitted lid on the stove top. Fill halfway with boiling water and bring to a simmer. Set aside a glass bowl that will fit in the saucepan. Line bowl with a clean cloth or tea towel.
To make the cake
Place the almonds and dates in a food processor and whiz until finely ground. Add the baking powder and spices and mix through. In a large bowl whisk together the eggs, coconut milk, honey, orange juice and zest. Combine the wet and dry ingredients. Mix through the sultanas, dried apricots and brazil nuts. Pour the cake mixture into the cloth in the glass bowl. Place the bowl in the saucepan then cover with the lid. Allow to steam for 50 minutes or until a skewer comes out clean. Pull bowl out of the saucepan and set aside.
To make the cashew cream
Place all ingredients in a blender and whiz on high until smooth.
Drizzle cashew cream over steamed pudding to serve.
