Quick & Healthy Christmas Pudding Recipe

Introduction

This Quick & Healthy Christmas Pudding offers a wholesome twist on a festive classic. Packed with dried fruits, warm spices, and almond meal, it’s a naturally sweetened dessert perfect for the holiday season. Easy to make and comforting to enjoy, it brings festive cheer without the guilt.

Ingredients

• 1 1/2 Oranges
• 300 grams Dates (pitted)
• 300 grams Prunes (pitted)
• 1/3 cup Coconut Oil
• 1 1/4 cups Water
• 1 1/2 cups Dried Currants
• 200 grams Dried Apricots
• 4 Eggs
• 350 grams Almond Meal
• 1 teaspoon Vanilla Bean Powder
• 1 tablespoon Ground Cinnamon
• 1 teaspoon Ground Allspice
• 1/4 teaspoon Whole Clove
• 1/2 teaspoon Ground Nutmeg

Instructions

1. Step 1: Preheat your oven to 190°C (375°F). Grease a medium-sized pudding bowl. Roughly chop 1 1/2 oranges and 100 grams of prunes. Finely chop the 200 grams of dried apricots and set aside.
2. Step 2: In a saucepan, combine the pitted dates (300 grams), pitted prunes (200 grams), chopped orange, and 1 1/4 cups water. Bring to a boil, then simmer for 10 minutes until the water evaporates and the mixture thickens into a paste.
3. Step 3: Stir in 1/3 cup of coconut oil and allow the mixture to cool.
4. Step 4: Transfer the cooled mixture to a food processor and blend until smooth.
5. Step 5: Move the smooth date mix to a large bowl. Add the chopped apricots, chopped prunes, dried currants, almond meal, vanilla bean powder, ground cinnamon, ground allspice, whole clove, and ground nutmeg. Mix well.
6. Step 6: Beat in the 4 eggs and stir until fully combined.
7. Step 7: Pour the batter into the prepared pudding bowl.
8. Step 8: Place the pudding bowl inside a deep baking tray. Carefully pour hot water into the tray until it reaches halfway to three-quarters up the pudding bowl.
9. Step 9: Cover the pudding bowl and tray tightly with baking paper and foil, sealing it completely to trap steam. Bake for 1 hour and 30 minutes.
10. Step 10: Remove from the oven carefully, wary of hot water. Remove the foil and paper away from you to avoid steam burns.
11. Step 11: Run a knife around the edges, then invert the pudding onto a serving plate. Serve warm, ideally with almond milk crème anglaise or your favorite accompaniment. Enjoy!

Tips & Variations

• Use fresh orange zest along with chopped orange for an extra burst of citrus flavor.
• For a nut-free version, substitute almond meal with oat flour or another seed meal.
• Make ahead and store in the fridge for up to 3 days to let the flavors deepen before steaming again to warm.
• Swap coconut oil for butter if preferred for a richer taste.

Storage

Store leftover pudding in an airtight container in the refrigerator for up to 4 days. Reheat gently by steaming or microwaving until warmed through. This pudding also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding vegan?

You can make this recipe vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using a plant-based oil such as coconut oil as listed.

Do I have to steam the pudding in a water bath?

Steaming the pudding in a water bath ensures even cooking and keeps it moist. Baking without the water bath may dry out the pudding, so it’s best to follow the instructions for the best texture.

Quick & Healthy Christmas Pudding Recipe

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★★★★★

4.7 from 135 reviews

• Author: Hailey
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Quick & Healthy Christmas Pudding is a deliciously rich and nutritious twist on the traditional festive dessert. Packed with dried fruits like dates, prunes, apricots, and currants, combined with warming spices and almond meal, this pudding is steamed to moist perfection. It offers a wholesome, naturally sweet alternative ideal for holiday celebrations, balancing indulgence with healthy ingredients.

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Ingredients

Scale 1x2x3x

Fruits

• 1 1/2 Oranges
• 300 grams Dates, pitted
• 300 grams Prunes, pitted (divided: 100 g chopped, 200 g whole)
• 1 1/2 cups Dried Currants
• 200 grams Dried Apricots, finely chopped

Wet Ingredients

• 1/3 cup Coconut Oil
• 1 1/4 cups Water
• 4 Eggs

Dry Ingredients & Spices

• 350 grams Almond Meal
• 1 teaspoon Vanilla Bean Powder
• 1 tablespoon Ground Cinnamon
• 1 teaspoon Ground Allspice
• 1/4 teaspoon Whole Clove
• 1/2 teaspoon Ground Nutmeg

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Instructions

1. Preheat and Prepare: Preheat your oven to 190°C (375°F). Grease a medium-sized pudding bowl thoroughly to prevent sticking. Roughly chop 1 1/2 oranges and 100 grams of prunes, and finely chop the 200 grams of dried apricots. Set these aside for later use.
2. Cook Fruit Mix: In a saucepan, combine 300 grams of pitted dates, 200 grams of pitted prunes, the chopped orange slices, and 1 1/4 cups of water. Bring the mixture to a boil, then reduce to a simmer and cook for about 10 minutes or until the water evaporates and the dates form a thick, sticky paste.
3. Add Coconut Oil: Stir in 1/3 cup of coconut oil into the hot fruit mixture and set it aside to cool completely.
4. Blend the Fruit Paste: Once cooled, transfer the fruit mixture into a food processor and blend until smooth and uniform in texture.
5. Combine Dry Ingredients: Pour the blended fruit paste into a large mixing bowl. Add the chopped apricots, prunes, 1 1/2 cups dried currants, 350 grams almond meal, 1 teaspoon vanilla bean powder, 1 tablespoon ground cinnamon, 1 teaspoon ground allspice, 1/4 teaspoon whole clove, and 1/2 teaspoon ground nutmeg. Mix thoroughly to distribute all ingredients evenly.
6. Incorporate Eggs: Crack in 4 eggs and mix well to form a thick, cohesive batter.
7. Fill Pudding Bowl: Pour the mixture into the greased pudding bowl, smoothing the top for an even surface.
8. Prepare Water Bath: Place the pudding bowl into a deep roasting tray. Carefully pour hot water into the tray until it reaches between half to three-quarters up the side of the pudding bowl, creating a bain-marie for gentle steaming.
9. Cover and Bake: Seal the pudding bowl and roasting tray with a layer of baking paper and foil, ensuring no steam can escape. Bake in the preheated oven for 1 hour and 30 minutes, allowing the pudding to steam and set.
10. Remove and Cool: Carefully take the roasting tray out of the oven, watching out for the hot water. Remove the foil and baking paper cautiously to avoid steam burns.
11. Serve: Loosen the edges of the pudding with a knife and turn it out onto a serving plate. Traditionally served with Almond Milk Crème Anglaise, enjoy your healthy Christmas pudding warm or at room temperature.

Notes

• Ensure the pudding bowl is well greased to avoid sticking when turning out the pudding.
• The water bath prevents the pudding from drying out and helps it cook evenly via steam.
• You can prepare the pudding mixture a day ahead and keep it refrigerated before baking.
• For a nut-free version, substitute almond meal with gluten-free oat flour or ground seeds.
• If you prefer a sweeter pudding, consider adding a tablespoon of maple syrup or honey.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Christmas pudding, healthy Christmas dessert, baked pudding, gluten free Christmas, festive dessert, fruit pudding, almond meal dessert