Christmas Pudding

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I love Christmas Pudding! This one is a bit different though. It’s grain, nut, dairy and refined sugar free, and it doesn’t contain any dried fruit. It has no fillers, no chemicals, this is simply a nice subtle flavour that goes great with cream, custard, ice-cream or any non dairy alternatives. For this recipe I used my Grain & Nut Free Flour Blend, you can find the recipe here.


I baked this in a pudding steamer without the lid.


Tipped it out while it was still hot.


And ate some with coconut cream. This will definitely be on my menu at Christmas!

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Christmas Pudding
Prep time
Cook time
Total time
Recipe type: Christmas Pudding
Cuisine: Grain, Nut, Dairy and Refined Sugar Free
Serves: 12
  • 160g grain & nut free flour blend
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon strong instant coffee powder
  • ½ cup rapadura sugar
  • ¼ cup cacao powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ cup coconut oil (melted and cooled)
  • ½ cup coconut milk
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 125g blueberries (Add 250g if you like it fruity)
  1. Preheat oven to 180 degrees celcius and grease a pudding steamer/bowl with butter or oil.
  2. Measure the flour, baking powder, salt, coffee powder, rapadura sugar, cacao powder, cinnamon and nutmeg into a large bowl, whisk to combine then set aside.
  3. In another bowl, whisk the coconut milk, coconut oil, eggs and vanilla together.
  4. Pour the egg mix into the dry ingredients mixing well to combine.
  5. Gently stir the blueberries through then pour into the pudding tin.
  6. Bake for 45-55 minutes, this will depend on the size of your tin, so check with a wooden skewer, it will come out clean when the pudding is ready.
  7. Turn out onto a wire rack to cool.
  8. Serve warm or cold with your choice of topping.

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