Christmas Pudding

Merry (belated) Christmas!

This is my final post in the 12 recipes of Christmas Series.
It is my favorite, and the one that I am most proud of!
My family ate this pudding for Christmas lunch and it was just like a 'normal' Christmas pudding. The taste, the smell, the texture; it was all there!
It was also all there when I ate more at dinnertime!

The pudding is such an iconic part of a Christmas meal. It right up there with Turkey and the post dinner nap. For me it wouldn't be Christmas without pudding, despite the fact that our climate here in Australia isn't always conducive to a hot dessert.

Thank you for allowing me to share my Christmas recipes with you.
Christmas cooking is a tradition that has been passed down to me from my Mother and Grandmother. I love to give baked goods to people as gifts during the festive season, and even more so now when they later discover what they actually ate!

I hope you have enjoyed your Christmas and I look forward to creating more Christmas goodness for next year!

CHRISTMAS PUDDING

INGREDIENTS
1 cup Dates
1/2 cup Boiling Water
200 grams Mixed Dried Fruit
1/2 cup Port/Sherry
1/4 cup Golden Syrup
300 grams Dates, chopped
1 cup Boiling Water
1 teaspoon Bicarb Soda
4 eggs, separated
200 grams Chickpeas, canned and drained
2 Tablespoons Coconut Flour
1 Tablespoon Arrowroot
2 cups Almond meal
1 teaspoon Baking Powder
2 teaspoons Mixed Spice
2 teaspoons Ground Ginger
Optional; 2 Tablespoons Brandy/Rum for brushing

INSTRUCTIONS
Place 1 cup of dates in a small bowl and cover with 1/2 cup of boiling water.
Leave to sit for 20 minutes.
Place softened dates in a blender and purée.
In a sealable container place the dried fruit, port, golden syrup and puréed dates.
Stir the contents of the container and place the lid on tightly.
Store in a dark, cool cupboard for at least overnight, but up to 6 weeks.
(NB; I left mine in the cupboard for 1 month, shaking the container every few days)

To make Pudding:
(this can be done on the day of serving or ahead of time. The pudding will keep, covered, for up to 3 days or can be double wrapped and frozen)

Place the dates in a small bowl and add the boiling water and bi-carb. Allow to sit and soften for at least 20 minutes.

Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment.
Whisk the egg whites on high until medium peaks form.
Add the puréed dates and continue to whisk.
Add the egg yolks and whisk for 1 minute.

Place the chickpeas in a blender (or use a hand blender) and process until they have broken down.
Add the almond meal, coconut flour, arrowroot, baking powder and spices and blend until combined.
Add the dry mixture to the eggs and stir in until combined (alternatively whisk on low)
Add the fruit mixture to the combined mixture and stir in until combined (alternatively whisk on low).

Take a 2 litre (8 cup capacity) pudding bowl and grease the sides of the bowl.
Place a small piece of baking paper on the bottom of the basin and grease it also.
Pour the mixture into the pudding bowl, smoothing the top for a flat surface.
Place another piece of baking paper on the pudding and screw on the lid.

Place the pudding bowl inside a large saucepan, sitting it on top of a trivet or small plate.

Pour water into the saucepan, ensuring it comes 3/4 of the way up the edge of the pudding bowl.
Bring the water to the boil and simmer on medium/low, with lid on, for 5 hours.
Check the water levels regularly to ensure that they are 3/4 of the way up the edge of the pudding bowl.

After 5 hours remove the pudding bowl from the saucepan and allow to sit for 10 minutes.
Remove the lid and run a knife around the edge of the pudding to ensure it can be easily removed.
Invert pudding onto a serving tray.
Brush the pudding with the optional Brandy if desired.

If serving immediately pour the Salted Toffee Sauce (see recipe below) over the top of the pudding, allowing it to drip down the edges of the pudding.

Serve with Brandy Custard (see recipe below) and/or Whipped Coconut Cream.

Pudding can be stored for up to days and then reheated.
Reheat pudding by placing the pudding back into a greased/lined (as above) pudding bowl and simmering in a large saucepan (as above) for 1 hour.
Slices of pudding can be warmed in the microwave.

Pudding can be double wrapped and frozen also.


SALTED TOFFEE SAUCE

INGREDIENTS
1/2 cup Dates
1/4 cup boiling water
Dash Bi-carb Soda
2 Tablespoons Golden Syrup
100 ml coconut cream (the thickened part from the top of a chilled can)
1/2 cup Whipped Coconut Cream (link)
1/2 teaspoon salt flakes

INSTRUCTIONS
Place the dates into a small bowl and cover with boiling water and add the bicarb.
Allow to sit and soften for at least 20 minutes.
Plate the date mixture, golden syrup and coconut cream in a blender and purée.
Pour the purée mixture into a small saucepan and, over a medium heat, stir until bubbling.
Reduce the heat to low and add the whipped coconut cream and cook, stirring occasionally for 7-10 minutes, or until slightly thickened.
Stir in the salt and allow to sit for 5 minutes.
Pour over the top of the pudding.
Alternatively, it can be served individually as a sauce.


BRANDY CUSTARD
(Adapted from the Australian Better Homes and Gardens Magazine)

INGREDIENTS
1/3 cup dates
2 1/2 Tablespoons Boiling Water
Dash of bi-carb
500 ml milk (of choice)
200 ml Coconut cream (the thick part removed from the top of a chilled can)
1 teaspoon vanilla extract
6 egg yolks
3 Tablespoons Arrowroot
1 Tablespoon Brandy

INSTRUCTIONS
Place the dates in a small bowl and cover with the boiling water.
Add the bicarb and allow to sit and soften for at least 20 minutes.
Purée in a blender.

Place the milk, cream and vanilla in a saucepan and bring to a simmer over a medium heat. Remove from the heat.
In a separate bowl whisk together the egg yolks, purée dates and arrowroot until smooth and combined. Pour in 1 cup of the warmed milk mixture and whisk until smooth and combined.
Add the egg yolk mixture to the reaming milk in the saucepan and return to the heat.
Cook over a low heat for 6-8 minutes, or until thickened.
Add the brandy and stir to combine.
Serve immediately or refrigerate for up to 3