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Kitchen Keepers

We all want some figgy pudding

14 December 2014
Drizzle with icing and decorate

Inspired after a festive feast the Wild Food Cafe, we decided to try our hand at making our own figgy pudding!

For the Pudding
1 x Cup Almonds or Hazelenuts (soaked overnight)
1 x Cup Walnuts (soaked overnight)
3/4 cup Dates (soaked 1-2 hours)
3/4 cup Figs (soaked 1-2 hours)
1/2 cup Sultanas / Raisins (soaked 1-2 hours)
2 x Orange Zest
1 x tsp Cinnamon
1/2 x tsp Nutmeg
1/2 x tsp Ground Cloves

For the Icing
1 x Cup Cashews (soaked 1-2 hours)
2 x Tbsp Coconut Butter
2 x Tbsp Agave
2 x Tbsp Lemon Juice
1 x Lemon Zest

For the Holly Decoration
Mint Leaves
Handful of Red Grapes or Frozen Raspberries
Thinly sliced Lemon Peel

To make:

Blend hazelnuts and walnuts into a powder, then

Combine all remaining pudding ingredients and process until the mixture forms into one big ball or sticks to the sides.

Pulse from time to time to keep the mixture on the blade.

Divide into small individual balls and then create a flat surface for each to resemble an upside down christmas pudding.

To decorate:

Blend all the Icing ingredients until the mixture becomes creamy. This may take a few minutes.

Spoon icing over the individual puddings and place in fridge/freezer to set for 10 minutes

Arrange half a grape on the Icing and tuck a mint leaf underneath, sprinkle over sliced lemon peel and serve.

Can be stored in the fridge for up to two weeks.

Divide and roll your mixture into balls, whatever size you wish!
Drizzle with icing and decorate


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