Christmas Pudding

This is by a long way the best christmas pudding I’ve ever eaten. I was never a big fan of Christmas pudding before, I also found it a bit too rich and brandy flavoured, but this is amazing! It’s so light and fruity, with juicy bites of raisins, cranberries, sultanas, apricots and dates, which are complimented by the flavours of the apple and orange. The mix of spices also really brings it to life, with the mix of ginger, cinnamon, nutmeg and vanilla, which all make it taste just like Christmas! I serve this with a sweet vanilla cashew custard, which makes each bite a little creamy.


Serves: 8

Difficulty: medium

For the Vanilla Cashew Custard

50g of raw cashews (1 cup)

125-190ml of water, (½ – ¾ cup)

2 tablespoons of maple syrup

1 teaspoon of vanilla powder

For the Christmas Pudding

50g of halved dried cranberries, (1/4 cup)

50g of quartered dried apricots, (1/4 cup)

50g of raisins, (1/4 cup)

50g of sultanas, (1/4 cup)

75g of pitted chopped medjool dates, (1/2 cup)

1 apple cored and chopped into 1 cm cubes (100g)

1 1/2 tablespoons milled flax seed mixed with 3 tablespoons water

50g of buckwheat flour (1/3 cup)

150g almond flour (1 cup)

100g chopped mixed nuts (1 cup)

the zest and juice of a small orange (200g)

3 tablespoons of date syrup

2 tablespoons maple syrup

2 tablespoons coconut sugar

1 teaspoon of ground ginger

2 teaspoons of ground cinnamon

1 teaspoon ground or grated nutmeg

1 teaspoon vanilla powder


Start by soaking the cashews in a bowl of water for 2-3 hours making sure they’re completely covered. In a separate bowl, soak the flaxseed with the water for about 10 minutes so it starts to thicken.

Then make the pudding by mixing all of the ingredients together in a large mixing bowl. Then line a 1 litre glass pudding bowl with baking paper. Spoon in the mixture into the lined bowl, place baking paper over the top and then tie a piece of string around it so the paper stays on top of the bowl like a hat.

Put the bowl inside a wide pan and fill the pan with boiling water half way up the bowl. Cover with a lid, bring to a medium heat and simmer the pudding for 2 hours. Make sure that the water doesn’t evaporate as it might burn the pudding and crack your bowl so check on every half hour.

Whilst the pudding is cooking, make the vanilla cashew custard. Blend the cashews in a blender with the vanilla, maple syrup and half of the water. Add the rest gradually to get desired thickness and taste. Blend for around 5 minutes or until completely smooth!

Then pour the custard into a pan and gently heat until it warmed and slightly runny.

Once the pudding has finished cooking, place an upside down serving plate on top of the bowl and flip to remove the pudding. Leave it to stand for about for about 10 minutes before drizzling on the delicious vanilla cashew custard!