How to Make:
- Place sultanas, currants, prune, date, rind, juice and brandy in a glass bowl. Cover. Set aside overnight.
- Lightly spray a 1.25L (5 cup) pudding basin with oil. Line base and side with baking paper. Add almond meal, quinoa, cinnamon and spice to fruit mixture. Stir to combine. Whisk oil and eggs together in a jug. Pour over fruit mixture. Mix until well combined. Spoon into prepared basin. Smooth surface. Secure lid, or top with a layer of baking paper and foil, pleated down the centre. Secure with string.
- Place basin in a saucepan on an upturned heatproof saucer. Pour in boiling water to come halfway up side of basin. Cover. Cook over medium heat for 3 hours, refilling boiling water when needed to maintain water level. Remove basin from pan. Stand for 10 minutes then turn out onto a serving plate.
- For the custard, whisk eggs, yolk, maple syrup and cornflour together in a bowl. Heat milk and vanilla in a small saucepan until just starting to simmer. Slowly add to egg mixture, whisking until combined. Return to saucepan. Cook, stirring, over low heat for 3 minutes or until mixture thickens and coats back of a spoon. Remove from heat. Strain to remove any lumps.
- Serve Christmas pudding with custard.
Time for preparing:3 min. PT3M
- 150g sultanas
- 150g currants
- 150g pitted prunes, finely chopped
- 150g dried dates, finely chopped
- 2 oranges, rind grated, juiced
- 1 tablespoon brandy (optional)
- 155g (1 1/2 cups) almond meal
- 140g (3/4 cup) white quinoa, cooked
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 60ml (1?4 cup) extra virgin olive oil
- 3 eggs
- Icing sugar, to dust (optional) Whole egg custard
- 2 eggs
- 1 egg yolk
- 1 1/2 tablespoons maple syrup
- 1 tablespoon gluten-free cornflour
- 500ml (2 cups) milk
- 1 teaspoon natural vanilla extract