I am a Christmas lover! And the spirit of Chrissy seems to start a little earlier each year – my only concern is menu planning! Gifts can always be sourced – any time of the year. For me, it’s the time we set aside for family and friends to gather together and enjoy good banter, a light, cheery mood and stunning food – the catch is the weather! The day itself cannot be pre-planned, if the weather is sub 20 degrees Celsius, it’s a good day for Turkey, trimmings, Lamb and all the beautifully roasted vegies and sides you can think of. But if the weather is heading north of 30 it’s cold cuts and flavoursome, light, help-yourself seafood dishes that keep the heat at bay and are of course, particularly fitting for an Aussie summer Christmas Day!
This recipe though, is something that no matter what the weather, I will never, ever, ever forego. We’ve taken the old version, loaded with cream and hard sugar richness to a new height…. Making it boozy and utterly delicious, the thick outer skin holds the key to Christmas day (and many days following) dessert. Our recipe can be made into 4 medium sized puddings or 2 large puddings. Just remember to soak the fruit for the extra flavour!!!
|3kg mixed dried fruit|
|2 c maple syrup|
|250g pure coconut cream|
|6 c gluten free plain flour + extra for dusting calico|
|3 tsp. bicarb soda|
|3 tsp. nutmeg|
|(Makes 4 medium puddings)|