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Xmas Pudding with Mango Custard
- Prep Time: 20
- Cook Time: Refrigerate for 30 mins
- Total Time: 40
- Yield: 5-6 small puddings
Ingredients
Units
Scale
Pudding:
250g pitted, chopped dates
220g chopped dried apricots
150g almond meal
zest of 1 orange
2 Tbsp orange juice
1 tsp vanilla bean paste
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Custard:
1/2 cup coconut milk
1 mango
1/4 cup orange juice
Instructions
For the pudding:
Place all ingredients in the processor except the orange juice and process until resembles fine breadcrumbs.
Place in a bowl and add 2 Tbsps of orange juice. The mixture should stick together when squeezed with fingers.
Line a small ramekin or bowl with gladwrap and fill with the pudding mix to the rim.
Invert onto a tray or into a container, to store in the fridge. No cooking involved!
Repeat the process until all mixture is used, making 5-6 small puddings.
For the custard:
Place all ingredients into a NutriBullet or blender and blend together well. This is a thick consistency.
Refrigerate until ready to serve.
