Pete Evans’ Raw Christmas Puddings
Servings Prep Time
8people 25minutes
Cook Time
Servings Prep Time
8people 25minutes
Cook Time
Pudding Mix
  • 60grams dried figs
  • 2tablespoons finely grated orange zest
  • 50grams flaxseed meal
  • 2tablespoons dried sour cherries
  • 1teaspoon finely grated ginger
  • 50grams dried apricots
  • 250grams medjool dates pitted
  • 170grams Almond Meal
  • 1/2 teaspoon Vanilla Powder
  • 1/4 teaspoon ground allspice
  • 1teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3tablespoons orange juice
  • 1tablespoon Natural Raw C coconut oil
  • 1 handfull raspberries, to decorate
White Icing
  • 100grams cocoa butter, chopped
  • 100ml Coconut Cream
  • 2tablespoons maple syrup
  1. Line eight 50 ml capacity dariole moulds or small cups with plastic wrap.
  2. Combine the figs, orange zest, flaxseed meal, cherries, ginger, apricots, dates, almond meal, vanilla and spices in a food processor and process to a crumb-like consistency. Transfer to a large bowl and add the orange juice and coconut oil. Knead until the mixture comes together to form a large ball.
  3. Divide the pudding mixture into eight portions and firmly pack into the prepared moulds. Cover with plastic wrap and place in the fridge for 15 minutes, or until firm. Remove the puddings from the moulds, peel off the plastic wrap and place on a tray.
  4. To make the icing, place the cocoa butter in a heatproof bowl over a saucepan of simmering water and stir until completely melted.
  5. Remove from the heat and mix in the coconut cream and maple syrup.
  6. Set aside to cool and thicken, stirring occasionally.
  7. Spoon the icing over the puddings and refrigerate for 10–15 minutes until the icing is firm.
  8. Decorate the puddings with the raspberries and serve.