Im not a huge fan of some traditional Christmas desserts that people seem to keep flogging every year… Christmas cake, nope. Trifle, slop. Panettone, dry as a nun’s nancy. But the old Chrissy pud seems to go down alright with the punters. So this year I’ve busied myself into making little raw bite-sized versions of it, minus the shite, minus the lengthy cooking time. You’re welcome.
Christmas Pudding Balls
Chuck the nuts into a food processor and pulse several times to a rough crumble.
Add all the spices and zest and pulse to combine.
Add all the dried fruit and whizz for about 1 minute. The mix should be well combined and stick together when pressed between your fingers.
Roll mixture into balls, flattening slightly on top so the icing sits well.
Pop them in the fridge while you make icing.
Combine all icing ingredients together in a small bowl.
Spoon a little on each ball, letting it drizzle a little down the sides.
Decorate with cranberries and pumpkin seeds.
Refrigerate to set icing. Kept refrigerated until ready to serve.
Makes 18 x 35 gram balls.
- 200 grams whole almonds
- 50 grams pecans
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon each of nutmeg, ground cloves and allspic
- Zest of 1 orange
- 175 grams pitted prunes
- 80 grams raisins
- 100 grams dried apricots
- 30 grams dried cranberries
For the icing…
- 2 tablespoons coconut butter, melted
- 2 tablespoons coconut cream
- 1 tablespoon honey
- 2 tablespoons coconut milk powder
Extra cranberries and pumpkin seeds to decorate.