I loved making (and photographing, and of course eating) these insane festive treats. What a gorgeous, divine option in place of the traditional Christmas pudding – this dessert option is gluten-free, dairy-free and are vegan friendly too. A light chocolate sponge filled with dried fruit and decorated with dried cranberries, walnuts, pumpkin seeds and walnuts, it’s thanks to The Coconut Company‘s wonderful products that really makes this [paid] recipe shine.
Ingredients:
For the puddings –
- 100g gluten-flour flour
- 30g The Coconut Company coconut flour
- 50g The Coconut Company coconut sugar
- 40g cocoa powder
- 1 teaspoon cinnamon
- 100ml oat milk
- 2 tablespoons The Coconut Company coconut nectar
- 2 tablespoons The Coconut Company coconut oil
- 50g dried cranberries / raisins
For the icing decoration –
- 3 tablespoons icing sugar
- 1 tablespoon oat milk
- Dried cranberries, pumpkin seeds, walnuts
Make them!
- Mix together the flours, sugar, cocoa powder and cinnamon in a bowl. Melt the coconut oil and coconut nectar, then add in along with the milk and mix well to form a batter. Stir in the dried fruit.
- Grease 4 individual pudding tins. Spoon the mixture between the tins and fill to the top, smoothing out evenly.
- Bake at 180C for 20-30 minutes until risen, firm and golden. Allow to cool then turn upside down onto a wire rack.
- Mix together the icing sugar and enough milk to form a slightly runny but thick mixture then spoon a little over the top of each pudding so it runs down the sides.
- Arrange a few dried cranberries, pumpkin seeds and nuts on top then allow to set for 20 minutes. Then enjoy!
