- 350g ground almonds
- 2 free range organic eggs
- 50g coconut oil
- 100ml date syrup
- 200g pears
- 100g raisins
- 50g currants
- 150g apricots
- 100g dates
- 1 orange
- 1 lemon
- 250ml water
- 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
- Preheat the oven to 180°C.
- Dice apricots and dates, and combine with other dried fruits in a bowl.
- Brew 2 chai tea-bags in 250ml hot water for 30 minutes.
- Chop pear into small 1 cm cubed chunks and add to the dried fruit.
- Pour the brewed tea over the dried fruit, add orange zest and juice, lemon zest, star anise, cinnamon and ginger.
- Leave the mixture aside until all the tea has been absorbed by the fruit.
- Mix oil with ground almonds, beaten eggs and date syrup in a separate bowl.
- Remove star anise from the fruit mixture, blend half of the fruit mix in a blender or food processor, and add it back into the rest.
- Mix fruit into almond mixture and combine.
- Butter the inside of a pudding bowl and line with baking paper.
- Pour the mixture into the pudding bowl and cover with a muslin cloth.
- Fill a deep baking tray with boiling water and place the pudding bowl into it.
- Cook for 4.5-5 hours, topping up the water in the baking tray as necessary.
- To make the syrup, combine all ingredients in a pan until sugar has dissolved and syrup is the desired consistency.
- Serve pudding with chai tea syrup, fresh cream, and custard.
This is sure to be the ultimate decadent Christmas pudding – so happy we came across it - enjoy!