A pudding worth Chai-ing
Is it really Christmas if you don’t have a pudding?
If you have the time and we certainly hope so – try making this delicious and nutritious pudding that will be sure to knock Santa’s socks off…
350g ground almonds
2 free range organic eggs
50g coconut oil
100ml date syrup
2 chai tea bags
1 star anise
¼ tsp cinnamon
¼ tsp ginger
1 cup of brewed chai tea
¼ cup of coconut palm sugar
¼ cup of date syrup
Pre-heat the oven to 180 deg C
Dice the apricots and dates and put into a bowl with the other dried fruits – put aside. Boil the kettle and pour 250ml of hot water over your 2 chai tea-bags – allow to brew for 30 minutes.
Chop the pear into small 1 cm cubed chunks and add to the dried fruit. Pour the brewed tea over the dried fruit with the zest and juice of the orange and just the zest of the lemon. Also into the bowl add the star anise, cinnamon and ginger. Leave to one side until all the tea has been absorbed by the fruit.
In a separate bowl, mix together the oil with the ground almonds. Add the beaten eggs and the date syrup to the mixture and mix until combined.
Remove the star anise from the fruit mixture and then place half of the fruit mix into a blender or food processor. Blend until a chunky consistency and add back into the rest. Mix this fruit into the almond mixture and combine.
In a pudding bowl, butter the inside then line with baking paper in the bottom and all around the sides. Pour the mixture in and then cover with a muslin cloth and secure with either an elastic band or string.
Fill a deep baking tray with boiling water and put the pudding bowl into it – make sure the water comes up to as high as possible on the bowl. Put into the oven and cook for 4.5-5 hours. Make sure you top up the water in the baking tray so it stays high up on the sides. If the top of the muslin starts to go brown just put some tin foil over the top to stop the top of the pudding burning.
To make the syrup put all ingredients into a pan and leave until the sugar has dissolved and the syrup is the desired consistency.
Serve with the chai tea syrup, a dollop of fresh cream and lashings of custard.
This is sure to be the ultimate decadent Christmas pudding – so happy we came across it – enjoy!