Quick & Healthy Christmas Pudding Recipe

ByEthan Lark
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Introduction

This Quick & Healthy Christmas Pudding is a delightful twist on a traditional holiday favorite. Packed with dried fruits and warm spices, it offers comforting flavors with a wholesome touch. Perfect for festive gatherings or a cozy winter treat.

The image shows a round cake with a rough, dark brown top, dotted with small darker spots, placed in a white round dish. The cake appears dense and slightly textured, likely filled with dried fruit or similar ingredients, and occupies the whole dish from edge to edge. The dish sits on a white marbled surface with a white cloth draped beneath and around it. Nearby, on the right side, is a small white bowl containing some brown powder, accompanied by a silver knife with a cream-colored handle resting partly on the cloth. Sprigs of green pine and scattered cinnamon sticks add a rustic touch around the setup. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 Oranges
  • 300 grams Dates (pitted)
  • 300 grams Prunes (pitted)
  • 1/3 cup Coconut Oil
  • 1 1/4 cup Water
  • 1 1/2 cups Dried Currants
  • 200 grams Dried Apricot
  • 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 the oven to 190°C (375°F). Grease a medium-sized pudding bowl. Roughly chop the oranges and prunes (100 grams), finely chop the dried apricots, and set aside.
  2. Step 2: In a saucepan, combine the pitted dates, pitted prunes (200 grams), chopped orange slices, and water. Bring to a boil, then simmer for 10 minutes or until the water has evaporated and the dates form a thick paste.
  3. Step 3: Stir in the coconut oil and set the mixture aside to cool.
  4. Step 4: Once cooled, process the date mixture in a food processor until smooth.
  5. Step 5: Transfer the smooth mixture to a large bowl. Add the chopped apricots and prunes, dried currants, almond meal, vanilla bean powder, ground cinnamon, ground allspice, whole clove, and ground nutmeg. Mix to combine.
  6. Step 6: Crack in the eggs and mix thoroughly until well combined.
  7. Step 7: Pour the pudding mixture into the prepared pudding bowl.
  8. Step 8: Place the pudding bowl into a deep baking tray. Pour hot water into the tray until it comes halfway to three-quarters up the side of the pudding bowl.
  9. Step 9: Cover the pudding and tray with baking paper and foil, sealing it completely to trap the steam. Bake for 1 hour and 30 minutes.
  10. Step 10: Carefully remove the tray from the oven, being cautious of hot water. Remove the foil and baking paper away from your face to avoid steam burns.
  11. Step 11: Loosen the edges of the pudding with a knife and invert it onto a serving plate. Serve warm with Almond Milk Crème Anglaise if desired. Enjoy!

Tips & Variations

  • For a nut-free version, substitute almond meal with oat flour or finely ground sunflower seeds.
  • Soaking the dried fruits overnight can enhance their flavor and make the pudding even moister.
  • Add a splash of brandy or rum to the mixture for a traditional festive touch.
  • Use silicone pudding molds for easy unmolding and a modern presentation.

Storage

Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steam until warmed through. This pudding also freezes well—wrap it tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

A round cake with a rough, dark brown top filled with visible darker spots, placed in a white bowl on a white marbled textured surface. The bowl sits on a white cloth, slightly crumpled and spread beneath it. To the right of the bowl, there is a knife with a cream handle and a small, white bowl with dark powder inside it. Small pieces of cinnamon sticks and star anise are scattered around on the white marbled surface near the bowl and knife. There are some green pine leaves at the top right and left sides of the frame. photo taken with an iphone --ar 4:5 --v 7

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 or a commercial egg replacer and ensuring your crème anglaise is also plant-based.

Do I need a special pudding bowl?

A medium-sized heatproof bowl or ramekin works well. Just make sure it fits easily inside your baking tray and can withstand the steam cooking process.

Print
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Quick & Healthy Christmas Pudding Recipe

★★★★★

4.6 from 111 reviews
  • Author: Ethan
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Quick & Healthy Christmas Pudding is a delightful twist on the traditional festive dessert, packed with nutrient-dense dried fruits, warm spices, and almond meal for a moist, flavorful treat. Steamed gently in the oven, it offers a comforting and wholesome way to celebrate the holidays without the usual heavy sugars and fats.

Ingredients

Scale

Fruit and Liquid

  • 1 1/2 Oranges
  • 300 grams Dates (pitted)
  • 300 grams Prunes (pitted)
  • 1 1/4 cups Water
  • 1 1/2 cups Dried Currants
  • 200 grams Dried Apricot

Dry Ingredients and 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

Others

  • 1/3 cup Coconut Oil
  • 4 Eggs

Instructions

  1. Prepare the Oven and Ingredients: Preheat your oven to 190°C (375°F). Grease a medium-sized pudding bowl to prevent sticking. Roughly chop 1 1/2 oranges and 100 grams of prunes. Finely chop 200 grams of dried apricots and set them aside for later use.
  2. Cook Fruit Mixture: In a saucepan, combine 300 grams of pitted dates, 200 grams of pitted prunes, the chopped orange slices, and 1 1/4 cups water. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, stirring occasionally until the water evaporates and the fruit forms a thick paste.
  3. Add Coconut Oil: Stir 1/3 cup of coconut oil into the warm fruit paste. Set the mixture aside to cool to room temperature, ensuring it is not too hot before processing.
  4. Process Fruit Mixture: Transfer the cooled fruit mixture to a food processor. Blend until smooth and creamy, creating a rich fruit base for your pudding.
  5. Mix Dry Ingredients and Fruits: Pour the smooth fruit paste into a large mixing bowl. Add the chopped apricots and 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. Stir everything together to combine evenly.
  6. Add Eggs: Crack in 4 eggs and blend them thoroughly into the mixture until you achieve a uniform, sticky batter.
  7. Prepare for Baking: Pour the pudding mixture into the greased pudding bowl, smoothing the top with a spatula.
  8. Set Up Water Bath: Place the pudding bowl in a deep roasting tray. Carefully pour hot water into the roasting tray until it reaches halfway to three-quarters up the sides of the pudding bowl. This water bath will gently steam the pudding as it bakes.
  9. Seal and Bake: Cover the pudding bowl and roasting tray tightly with a layer of baking paper followed by foil to prevent steam from escaping. Bake in the oven for 1 hour and 30 minutes to ensure the pudding is cooked through and moist.
  10. Remove and Cool: Carefully remove the roasting tray from the oven, taking caution with the hot water. Remove the foil and baking paper slowly and away from your face to avoid steam burns.
  11. Serve: Use a knife to loosen the edges of the pudding from the bowl. Turn the pudding onto a serving plate. Serve warm, ideally with Almond Milk Creme Anglaise for a creamy complement. Enjoy your healthy Christmas treat!

Notes

  • You can prepare this pudding a day ahead; it often tastes better after resting overnight.
  • Make sure to tightly seal the pudding bowl to avoid water leaking in during steaming.
  • If you prefer, substitute almond meal with ground hazelnuts or walnuts for a different nutty flavor.
  • This pudding freezes well; reheat gently before serving.
  • Serve with dairy-free custard or whipped cream for variation.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Keywords: Christmas pudding, healthy dessert, festive dessert, almond meal pudding, steamed pudding, Christmas recipe, dried fruit pudding

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