I know it’s only 2 days until christmas, but if you still don’t have a recipe for your christmas pudding, then may this recipe help you. My individual christmas pudding cakes are moist, fruity, gooey and just how your christmas pudding should be. With lots of rich spices combined with a mixture of dates, prunes and currants, this dessert is perfect for anyone with a sweet tooth. For fellow lovers of spirits, you can also cover these indulgent puddings with brandy and set them alight. Just to warn you, if you have decorated these cakes with holly etc., and flame the alcohol, then try not to set the decorations alight like I did. I made these again today so that I could hide them away ready for Thursday, and just reheat them after Christmas lunch to save any preparation time. These taste amazing warm, just like any other christmas pudding, so enjoy them warm from the oven and covered in a sauce, alcohol or what ever else you like your cake with. Cover them, decorate them or soak them with whatever you want, it is Christmas after all.
While making these today, I was of course listening to my favourite Christmas songs. Of course I had to make the most of the last few days we get to enjoy all of the Christmas music. I always find that when I listen to music it enables me to focus on what I’m doing so much more, and it just generally helps to release my creativity. So, if you want to sing along to something while making these cakes, you can listen to my Christmas playlist here.
christmas pudding cakes
makes about 5
1 apple (150g)
3 tbsp water
1 cup (250g) prunes
1 cup (150g) currants
1/2 cup (100g) dates
1 vanilla pod
2 tbsp maple syrup
1/2 cup (75g) coconut sugar or xylitol
1/3 cup (55g) coconut butter or trex (vegetable shortening)
1 cup (250ml) almond milk
1 1/4 cup (125g) millet flour
1/3 cup (25g) ground almonds
1 ½ tsp baking powder
1 tsp ground ginger
1 tsp mixed spice
1 tsp all spice
1 tsp cinnamon
1 tsp nutmeg
1 tsp apple cider vinegar
oil, to grease the ramekins
PREHEAT YOUR OVEN TO 215 C/419 F
1.Firstly, peel, core and chop your apple into small chunks. Then place them into a pan on a low heat with 3 tbsp water, and cook for about 3 – 5 minutes, until the apple becomes soft. When the apple has become soft, use a fork or potato masher, and crush into an applesauce. Don’t worry if it’s not completely smooth. Then, remove from the heat and set aside to cool.
2.Next, add the prunes, currants, dates and vanilla pod into a food processor, and blitz until the fruit has broken down into small pieces. Then, add in the applesauce, coconut butter/trex, coconut sugar/xylitol, almond milk and maple syrup, and blend until all has broken down and is well mixed.
3. Now, in a separate bowl, pour in the millet flour, ground almonds and baking power. Then spoon in the cinnamon, all spice, mixed spice, nutmeg, ginger, and pinch of salt and stir it all together until well mixed.
5.Pour the first half of the flour mix followed by the 1 tsp cider vinegar into the food processor, and blend until well mixed. Then, add in the remaining flours, and blend again.
6. Using a brush, line 5 ramekins with a thin coating of olive oil. Then, scoop just enough of the cake mixture into each ramekin, 1-2cm or so below full. Then, when this is done, place the ramekins onto a baking tray, and then into the oven. Cook for about 40 minutes, the cakes are golden, and you can place a skewer through each cake that comes out almost clean. You can cook it for longer until a skewer comes out completely clean, depending on how gooey you want the cakes to be.
7. When the cakes have cooked, remove them from the oven and set aside to cool slightly. Then, using a butter knife, push around the edges of each ramekin, and turn each cake out onto plates. To finish, drizzle each cake with whatever else you like and serve. Merry Christmas!