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

Honey, Orange and Pistachio Cake

I think I might start the Chickpea Appreciation Society.  There are groups that honor all types of odd things; orchids, shitzus, Spock. So why not Chickpeas?

I have been a bit obsessed about the humble legume of late. They are full of fibre, low in calories and cheap; and I LOVE weirding people out by using them in the most unusual of ways. But beware, when you have a diet high in chickpeas and Brussels sprouts it's a recipe for a very stinky household!

This is a cake I made for the lovely Judy. Judy is like a mother hen; she's always looking out for people, taking care of them and making sure they know they're special. It was Judys birthday, so I wanted to make her a cake to let her know we all think she's pretty special too.

This is a moist, tasty cake that would be ideal for an afternoon tea with a cuppa and a big bowl of coconut whipped cream... and no will ever know that it came from the Chickpea Appreciation Society. 

HONEY, ORANGE AND PISTACHIO CAKE

INGREDIENTS

110grams chickpeas; canned, drainedm rinsed and patted dried

1/2 cup Coconut Flour

3/4 cup Almond meal

3 teaspoons baking powder

3 eggs, seperated

1/2 cup Honey

1/2 cup Orange Juice, freshly squeezed

Zest of 1 Orange

1 cup milk (almond, coconut etc)

1/3 Cup pistachios, chopped

Extra honey for drizzling.

INSTRUCTIONS

Preheat oven to 175C/350F.

Line and grease a 20cm/8inch cake tin.

Combine chickpeas, coconut flour, almond meal and baking powder in a blender and blend until fine (the chickpeas will be broken down).

In a mixing bowl of a stand mixer with a whisk attachment fitted, whisk the egg whites on medium/high until peaks form.

Turn mixer off and add honey and zest and whisk on high again.

With mixer on high, add egg yolks 1 at a time. 

Add dry ingredients and remaining wet (milk and orange juice) alternatively in 3 lots with mixer on low. 

Beat on high for 30 seconds.

Pout cake mixture in prepared cake tin.

Sprinkle the top evenly with pistachios.

Bake for 40 min, or until cooked through.

Rest in tin before removing.

Can be served warm or cold and with whipped coconut cream.

Drizzle cake with honey before serving.

Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting

When I was 8 years old my best friend was a girl named Andrea. We made up our own language and would eat egg shells because we thought it would make us smarter (she is a lawyer, or magistrate now so I guess it worked!). I remember crying my eyes out when she moved to Sydney, and even watched the sky to try and see her plane fly by.

When I was 11 years old my best friend was Annaliese. I would spend ages crimping my hair before going to her house for a swim... which would render my efforts flat! Her brother built a spy trap to put on his door so we couldn't sneak in.

Nearly 4 year old H recently told me that he was my best friend. It was a beautiful mothering moment... until he told me that his best friends were Harrison, Henry and Archer; not me! Thankfully I'll always have coconut whipped cream.

I like to think peanut butter and chocolate are best friends. Sometimes they get together over a slice of bread, other times they get stuck in(to) a muffin. They simply belong together. 

What happens when best friends chocolate and peanut butter meet chickpeas? It would be like the cool kids at high school coming across a nerdy foureyed geek. At first sight they are complete opposites but, in classic coming-of-age-teen-movie style, the geek turns out to be the pretty girl/basketball hero/awesome break dancer. 

Chickpeas can be friends with choclate and peanut butter! 

I came accross this recipe from Texanerin via Facebook. I was skeptical but thought it was worth a go. The results... AMAZING! My kids love these cookies. The chickpeas blend up into a creamy cookie base reminiscent of creamed butter and sugar. The recipe is dairy, gluten and sugar free; so it's a healthy cookie then?

Once I discovered the versatile Chickpea my mind went into overdrive, with the genius moment happening last night in a sleep deprived state. I was determined to be able to make a peanut butter frosting that had the same consistency as the one I used to make that contained cream cheese, butter AND icing sugar (is anyone else thinking diabetic coma?!) and tasted fluffy and delisious. The results; peanut butter cookie dough frosting! My finest kitchen moment EVER!

This recipe contains a lot of chickpeas but don't be scared because you can't tell! Chickpeas are cheap, low in calories and I am finding no end to their uses! They really are the magical bean that Jack once had. 

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE DOUGH FROSTING

Makes 6 frosted cupcakes

Chocolate Cupcakes

INGREDIENTS

100ml boiling water

1/3 cup Cocoa

25 grams (packed tablespoon) of dates

15ml (3 teaspoons) boiling water

2 eggs, seperated

1/4 cup Maple Syrup

1 teaspoon Vanilla Extract

65 grams canned chickpeas (drained, rinsed)

1/4 cup (32 grams) Coconut Flour

2 teaspoons baking powder

INSTRUCTIONS

Preheat oven to 175C/350F

Combine Cocoa and boiling water in a bowl. Stir and allow to rest.

Combine Dates and boiling water in a bowl. Allow to soften.

Once softened (10-20 minutes) place date/water mixture into blender and blend until dates have been broken down (alternatively use a fork).

Place egg whites into a bowl of a stand mixer with a whisk attachment.

Whisk egg whites on high until medium peaks form.

Add maple syrup 1 spoonful at a time whilst still on high.

Add vanilla essence and puree dates whilst still whisking.

Add egg yolks one at a time and mix on medium/high until combined.

Meanwhile, combine chickpeas, coconut flour and baking powder in a blender and blend until the chickpeas have broken down and are mixed with the coconut flour.

Fold dry ingredients into the egg mixture. Add cocoa mixture, and continue to fold gently until combined.

Divide mixture into 6 greased cupcake liners.

Bake for 20-22 minutes, or until inserted skewer is clean.

Remove from oven and allow to cool completely before frosting.

Peanut Butter Cookie Dough Frosting

INGREDIENTS

2/3 cup Chickpeas

1/3 cup Peanut Butter

40ml Maple Syrup

1 teaspoon Vanilla Extract

1 Tablespoon Coconut Whipped Cream (or just plain Coconut Cream)

INSTRUCTIONS

Place the chickpeas, peanut butter, maple syrup and vanilla extract in a blender and blend for 1-2minutes, or until the chickpeas have broken down and the mixture combined. 

Transfer the mixture to the bowl of a kitchen stand fitted with a whisk attachment. Add whipped coconut cream and whisk until fluffy.

If your frosting mixture is too thick to pipe with, add another 1/2-1 tablespoon of coconut cream until the right consistency is reached.

Pipe/spread onto cupcakes...or simply consume by the spoonful!.