Traditional Paleo Christmas Pudding Recipe (Gluten free) August 04 2016


Here’s how you can make your very own Traditional Paleo Christmas Pudding Recipe:
Duration: 8 hours
Serves: 8-10

For the pudding
  • 150g Ground Almonds or Mixed Nuts
  • 2 large Bramley Cooking Apples
  • 1 whole Nutmeg
  • 1 Tbsp Cinnamon
  • 1 kg Mixed Dried Fruit (soaked in brandy or sherry is optional)
  • 3 grated Lemon peel
  • 3 grated Orange peel
  • 140g Tapioca Flour
  • 100g Coconut Palm Sugar
  • 3 large Eggs (6 Tbsp Flax Seed + 3 Tbsp Water)
  • 3 Tbsp Brandy or Cognac (optional)
  • 250g Lard/ Grass Fed Butter or Cream Coconut solid block
 For the Vegan Coconut  Orange Custard
  • 4 Tbsp Coconut Oil
  • 4 Tbsp Creamed Coconut
  • 1 Tbsp Tapioca Flour
  • Grated zest of half an orange and juice
  • 5 tbsp Stevia
  • 1 Tsp Turmeric
  • 1 Vanilla Pod
  • 1 Egg yolk
  • 1 Tbsp of brandy (optional – I would omit if you have soaked your dried fruit in brandy within the cake – it can be overwhelming)
  1. First prepare the apples by peeling the skin, core the middle and chop the apples.
  2. Grate three quarters of the nutmeg.
  3. Then place all the ingredients for the pudding, except the for the butter, in a large bowl (large being important here).
  4. Next, add the cubes of the butter into the bowl. If you are using creamed coconut, I would advise to melt it on a sauce pan along with 2 tbsp of water. Careful not to add too much.
  5. Prepare your pudding bowl by generously greasing with some almond oil and put a disc of greaseproof paper in the bottom of each.
  6. Really pack in the pudding mixture and cover with a double layer of greaseproof paper or baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.
  7. Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan.
  8. Boil or oven steam the puddings for 8 hours, topping up with water as necessary.
  9. Remove from the pans and leave to cool overnight.
  10. When cold, discard the messy wrappings and re-wrap in spanking new greaseproof or baking parchment, foil and string.
  11. Store in a cool, dry place until Christmas.
  12. Finally, to make the coconut orange custard by adding all the ingredients together into a small saucepan.
  13. Using a wooden spoon on a low heat, continuously stir until the mixture is thick.
  14. Taste and adjust to taste.
  15. The butter will keep for a week in the fridge, or it can be frozen for up to 6 weeks.
  16. On Christmas Day, boil or oven steam for 1 hour.
  17. Unwrap and turn out.
  18. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.
  19. Boom! Merry Christmas!




Author: Charleh Dickinson

Founder & MD of Designed2Eat
Food Marketing Management Graduate at Sheffield Hallam University

Digital Marketing Manager & Food Photographer for KUB Ltd 

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