“It’s Christmas thyme”
These mini luxury Christmas puddings, first and foremost, taste lovely and festive. As the delicious, opulent taste melts over your tongue you can revel in the luxurious thoughts that these little packets of joy are also really healthy – well mainly and certainly considerably better than traditional commercial baked products.
The nuts, natural flavours and fruit are full of polyphenols, fibre and healthy omega oils. Most of the sweetness comes from the fruit but also from the rice syrup. We still cannot say this ingredient is healthy but is better than simple table sugar and the polyphenols and the other ingredients are likely to counterbalance the negative glycemic effects. Still, it’s best to eat these after a meal which also minimises the effect of the sugar
The lack of Gluten make less doughy and lighter and if you a sensitive to gluten less likely to cause bloating and fatigue.
Ingredients of Gluten free luxury Christmas Puddings
- 70g dried fruit (sultanas, raisins, cranberries and dates) – soaked in warm water for an hour
- 70g of pecan nuts
- 70g of toasted and ground hazel nuts
- 1 orange
- 1 lemon
- A pinch of nutmeg
- 1 tsp of cinnamon
- 140g of ground almonds
- 3 tbsp of brown rice syrup
- 50g cacao butter
Ingredients of the Vegan white chocolate custard:
- 6 tbsp of soya yoghurt
- 1/2 tsp of vanilla essence
- A few fresh thyme leaves, use for the very top of the stalk
Where can you find these ingredients
We bought all these ingredients online from ocado.com, but you can also purchase them from most large supermarkets or health food stores.
Here’s how to do it?
Put all of the dried fruit in a bowl, add hot water to cover the fruit by a couple of centimetres. Allow the fruit to soak for around one hour, drain and rinse well. Put the hazelnuts and pecans in the chopper attachment of a hand blender or in a food processor. Grind until they are like breadcrumbs. Add the zest, spices and dried fruit. Blend again, pour into a bowl, add the ground almond and stir until it is all combined. Mould into balls using either your hands or a mould. Chill in fridge whilst you are making the custard.
Melt the cacao butter in a glass bowl on top of a pan of boiling water (bain marie). Once it is cool remove the bowl protecting your hand as it will be hot. Add the yoghurt, syrup and vanilla essence. Mix well and chill in the fridge, it will thicken but will not set hard.
Once the puds have firmed up put them onto a serving plate pressing down slightly so they won’t roll around. Add a dollop of custard to each, you should have a decent amount of custard left. Using a toothpick or something similar poke a hole in the top of each pud, then carefully place the thyme into that hole. Serve with the extra custard on the side.
For other other recipes see blog.cancernet.co.uk