Christmas is almost here and what could be more Christmassy than a bit of figgy pudding? This one is a little special. Sugar free, wheat free, and dairy free.

This pudding is never going to be an antioxidant, nutrient dense medicinal superfood, but it’s a whole lot better without those common pudding ingredients. And what’s more, there’s absolutely no compromise on taste either. It’s a really moist Christmas pudding, ideal for the big day!

Recipe

1. Pre-heat oven to 180C. In a suitable saucepan, cover the dates and figs with water and bring to a rolling boil. Remove from the heat and then mix in bicarbonate of soda. Allow to cool a little.
2. Add the remaining cake base ingredients to a food processor and blend.
3. Now add the figs, dates and water to the food processor and blend until a smooth paste.
4. Pour the mixture into a greased loaf tin. The tin should be around 8 or 9 inches long.
5. Bake for around 50 to 60 minutes. Check the cake is cooked right through by inserting a knife – the knife should be completely clean apart from a little moisture when removed from your cooked cake.
6. Once cooked through remove from the oven and allow to cool a little before carefully placing the inverted cake base onto a serving dish.
7. For the glaze, melt your coconut butter and almond butter in a saucepan.
8. Add the honey, cinnamon and allspice and give it a good mix. Spoon over your cake base.

Ingredients