Yesterday I said to my friend, “It’s three days until Christmas, and I still haven’t made my Christmas puddings!!” Yep, I’m afraid I’m one of those last-minute-Christmas kinda people… I truly don’t understand how anyone can begin to think of making Christmas puddings in September, it’s so organised of them. I’m so last minute that sometimes I wrap presents in pillow cases. Ha ha! (Well at least it’s environmentally friendly, right??)
Thankfully, with these grain free mini steamed puddings, you can be unorganised like me, and make them at the last minute – they’re very simple and quick!
Want to make this recipe as one, large pudding in an old-fashioned pudding steamer? Here’s how:
To cook this recipe in a pudding steamer:
- Use a 1 litre stainless-steel pudding steamer, or double the recipe for a 2 litre pudding steamer. (I don’t recommend using a non-stick, teflon-lined pudding steamer, for health reasons.)
- Grease the steamer with ghee or coconut oil, cut a circle of baking paper to fit base of steamer and press into base.
- Add batter and secure lid, then place into a large cooking pot and fill to halfway up sides of pudding tin with water. Cover and bring to the boil.
- Reduce heat and simmer approx 2 hours for 1 litre, 3 hours for 2 litre. (The pudding will come away from edges and shrink a little when it’s ready).
- Cool, wrap well, and freeze until Christmas!
- Make the custard the day before serving, store in fridge, reblend and slightly warm just before serving.
These puddings are perfect for those of us on the GAPS diet (as long as you’re ok with dried fruit), as a special Christmas treat. A dessert with a lot of dried fruit in it will contain a lot of fructose, so it’s important to have a protein rich meal first – not a high carb meal, or your sugars will sky rocket. It also helps to eat your pudding with some creamy coconut custard, so that the fats in the custard help to slow down the release of sugars into the bloodstream. This way you won’t dump a massive amount of sugar in all at once, causing a big high then a big low. The protein in the almond meal and almonds will also help to balance the protein/carb/fat ratio to lower the GI.
I know, I know, it’s Christmas and you don’t really want to think about all these things! But I thought I’d just let you know, in case you don’t want to end up in a sugar-induced coma after Christmas dinner. No need to tell your family and friends all that, though, just tell them the puddings taste awesome with custard. 😉
If you are looking for a place to buy these kinds of wholefood, organic ingredients, I recommend checking out The Source Bulk Foods! They have a great range of organic products, are passionate about stocking Australian produce, and you can shop online or go to one of their 9 stores (and more stores to come). I love their zero waste policy and that they’re plastic bag free – you can go in to the shops and scoop out the ingredients from bulk bins into paper bags or glass jars (take your own containers if you like) and only buy just what you need. And because there’s no packaging, prices are generally lower than the supermarket. It’s foodie heaven! Check them out here.
I hope you have a wonderful holiday with your family and friends!
Take care, Jo xx
- 1 large vanilla bean, cut in 4 pieces
- 1 litre coconut milk*, homemade
- 4 Tbspns Great Lakes gelatine
- 4 eggs
- 50g honey
- Place vanilla bean into dry Thermomix bowl and mill 1 min/speed 10, until finely chopped.
- Add remaining ingredients and cook 10 mins/90C/speed 4.
- Pour into a dish and cover. Refrigerate for an hour or so, to set. Don’t worry if custard seems to curdle a bit or separate, it will come together when blended.
- When ready to serve: If custard is completely set and firm, warm first, 30 sec/37C/speed 4. Blend for 1 min/speed 9. If custard is still slightly runny, just blend without warming.
- *To make coconut milk: Place 300g desiccated or shredded coconut into Thermomix bowl, mill 10 sec/speed 8. Add 800g water blend 1 min/speed 9. Squeeze through nut milk bag. Put pulp back into Thermomix bowl, add 500g water, blend another minute and strain into bowl with milk. Coconut pulp can be dried in dehydrator, 24 hours on 60C. Blend in Thermomix for 1-2 mins/speed 9, to make coconut flour. Or store in freezer to use in cakes/slices/biscuits instead of desiccated coconut.
Thanks to The Source Bulk Foods for sponsoring this post!