How To Make A Raw Christmas Pudding

This is the perfect Aussie Christmas pudding. It takes 5 minutes to throw together and is ready to devour after 1 hour of refrigeration (just enough time to get in a surf).

Feel free to experiment with different nuts and dried fruits, the most important thing is to make sure it’s an even ratio. We used 1 cup of dried fruit to 1 cup of nuts. You can double or halve this recipe to suit the brood you’re feeding.

We served our pudding with a spoonful of yoghurt but it tastes just as good all on it’s own.

Make sure you take a snap of your attempt at our Raw Christmas Pudding and tag us on Facebook, Twitter and Instagram. Yeew!

For more great Bondi Harvest Christmas recipes check out our Christmas Playlist.

Ingredients

1/2 cup dates, pitted
1/2 cup dried apricots
1/4 cup dried cranberries
1/2 cup almonds
1/2 cup walnuts
zest 1 orange
zest 1 lemon
3 tbsp coconut oil
1-2 caps cointreau (optional)

Instructions

Process all ingredients in a food processor until coarsely chopped.
Line a mould of your choice with plastic wrap. Pack mixture into mould fairly tightly so that it is compact. Wrap plastic wrap over base and twist to tighten. Refrigerate for at least an hour.
Carefully remove form mould and top with yoghurt and a cherry for decoration.