Christmas in my house is all about good food and wine. We start our festivities on Christmas Eve with a traditional roast turkey and baked vegetable dinner, even if it is a stinking hot day outside we still do this because it is ‘tradition’ to do so. We then spend Christmas morning with the extended family celebrating Christmas cheer over a delicious champagne breakfast of eggs, bacon, ‘grandad’s stew’, bircher museli, and an array of fresh seasonal stone fruits. Lunch is traditionally a ham or pork on the webber with bright, colourful salads and dinner is a seafood feast. Same fabulous story, year in year out.
And we don’t stop there. At the end of each meal it is tradition to finish off with a piece of Christmas pudding lathered in copious amounts of mum’s famous brandy sauce. It is little wonder why every year we finish our festivities a few kilos heavier than we started.
Now whilst I love a good pudding and brandy sauce, this year I am going to be introducing an alternative to the traditional Christmas pudding for my family that I wanted to share with you. It is a super simple recipe for a raw Christmas pudding that has all the famous flavours of a traditional pudding rolled up into a cute little festive package. By omitting the wheat flour, refined sugar and alcohol from the pudding and replacing them with the pure nutritional goodness of raw nuts, seeds, dried cranberries and goji berries, we are not only fending off the post-Christmas hangover of a sluggishness and bloating we are actually treating our bodies to great (and super tasty) sources of pure wholesome energy to keep us partying on all through the festive season.
So, go on, break from tradition a little this year and give this recipe a go. It is the perfect end to a traditional Christmas feast that will leave you feeling pleasantly satisfied and energised rather than bursting at the seams.
Yields 16 mini puddings
- 1 cup sultanas or raisins
- ½ cup cranberries (plus a 16 extra’s for the topping)
- 2 cups almonds (or 1 cup almonds / 1 cup walnuts)
- 1 tbsp mixed spice
- 2 tsp cinnamon
- 1 tsp natural vanilla extract
- ½ tbsp. fresh orange zest
- 50g organic white chocolate (melted over low heat)
- Pepita seeds and cranberries for holly touch
- Place all of the ingredients into your food processor in the order listed (except topping ingredients). Blend all ingredients until well combined and sticking together. Roll dessert spoon full of mixture in to firm balls using your hands and then press into a mini muffin tin, keeping the top of the ball rounded. Place in the fridge to chill.
- Melt chocolate and spoon a small teaspoon of chocolate over each chilled pudding. It will set quickly so make sure you add your cranberry and two pepitas to make the holly topping before they set.
- Place back in the fridge or freezer to firm up again and bring out just before you are ready to serve.
- These little gems will last up to 3 weeks in an airtight container in the fridge or freezer, so they can be made ahead of the big day to save you some time.