Serves: 4 people.
Preparation Time: 10 minutes to prep, 1 hour and 45 minutes to cook.
- 1½ whole oranges roughly chopped (include the skin)
- 300g pitted dates
- 200g pitted prunes
- ⅓ cup coconut oil
- 1¼cups water
- 1½ cups dried currants
- 200g organic dried apricots, finely chopped
- 100g pitted prunes, roughly chopped
- 4 eggs, lightly beaten
- 350g almond meal
- 1 tsp vanilla bean powder or paste
- 1 tbs cinnamon
- 1 tsp allspice
- ¼ tsp clove
- ½ tsp ground nutmeg
- ¼ tsp sea salt
- Preheat oven to 190C.
- Grease a medium sized pudding bowl.
- Mix the prunes (200g), dates, orange and water, add to a saucepan and bring to boil.
- Simmer mixture for 10mins or until the water has evaporated and the dates have formed into a thick paste (the oranges should still be intact, this is ok).
- Stir through the coconut oil and leave to cool.
- Add the cooled date mix into a food processor and mix until smooth.
- Transfer mixture to a large bowl and add in the chopped apricots, prunes (100g), currants, almond meal, vanilla, cinnamon, allspice, clove, nutmeg and eggs. Mix items well.
- Pour mixture into your prepared pudding bowl.
- Place the pudding bowl into a deep baking tray (I use a roasting tray), now pour in hot water until backing tray is around ½ to ¾ full.
- Cover the tray and pudding with a layer of baking paper and foil. Check that the tray is completely covered so that no steam can escape.
- Bake mixture for 1 hour and 30 minutes.
- Carefully remove the tray from the oven.
- Remove foil and paper from tray.
- Loosen the edges of the pudding with a knife and remove pudding from tray.
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