Traditional Paleo Christmas Pudding Recipe (Gluten free) August 04 2016
Here’s how you can make your very own Traditional Paleo Christmas Pudding Recipe:
Duration: 8 hours
- 150g Ground Almonds or Mixed Nuts
- 2 large Bramley Cooking Apples
- 1 whole Nutmeg
- 1 Tbsp Cinnamon
- 1 kg Mixed Dried Fruit (soaked in brandy or sherry is optional)
- 3 grated Lemon peel
- 3 grated Orange peel
- 140g Tapioca Flour
- 100g Coconut Palm Sugar
- 3 large Eggs (6 Tbsp Flax Seed + 3 Tbsp Water)
- 3 Tbsp Brandy or Cognac (optional)
- 250g Lard/ Grass Fed Butter or Cream Coconut solid block
- 4 Tbsp Coconut Oil
- 4 Tbsp Creamed Coconut
- 1 Tbsp Tapioca Flour
- Grated zest of half an orange and juice
- 5 tbsp Stevia
- 1 Tsp Turmeric
- 1 Vanilla Pod
- 1 Egg yolk
- 1 Tbsp of brandy (optional – I would omit if you have soaked your dried fruit in brandy within the cake – it can be overwhelming)
- First prepare the apples by peeling the skin, core the middle and chop the apples.
- Grate three quarters of the nutmeg.
- Then place all the ingredients for the pudding, except the for the butter, in a large bowl (large being important here).
- Next, add the cubes of the butter into the bowl. If you are using creamed coconut, I would advise to melt it on a sauce pan along with 2 tbsp of water. Careful not to add too much.
- Prepare your pudding bowl by generously greasing with some almond oil and put a disc of greaseproof paper in the bottom of each.
- Really pack in the pudding mixture and cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
- Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan.
- Boil or oven steam the puddings for 8 hours, topping up with water as necessary.
- Remove from the pans and leave to cool overnight.
- When cold, discard the messy wrappings and re-wrap in spanking new greaseproof or baking parchment, foil and string.
- Store in a cool, dry place until Christmas.
- Finally, to make the coconut orange custard by adding all the ingredients together into a small saucepan.
- Using a wooden spoon on a low heat, continuously stir until the mixture is thick.
- Taste and adjust to taste.
- The butter will keep for a week in the fridge, or it can be frozen for up to 6 weeks.
- On Christmas Day, boil or oven steam for 1 hour.
- Unwrap and turn out.
- To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
- Boom! Merry Christmas!
Author: Charleh Dickinson