CARAMEL-STUFFED PUDDINGS & SPICED CUSTARD

Recipe by Pamela Higgins Enjoy this delicious Christmas pudding! Stuffed with caramel and coated in a deliciously spiced custard, this recipe is a must-bake for the holiday season! Find all of our Christmas recipes here!

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Ingredients

150g cooked apples
100g dates, soaked in hot water for 10 minutes
1 teaspoon bicarbonate of soda
1 egg
100ml almond milk
1 teaspoon vanilla extract
100g oat flour
100g ground almonds
50g Natvia natural sweetener
2 teaspoons mixed spice

For the caramel center

75g dates, soaked in hot water for 10 minutes
2 tablespoons crunchy peanut butter
1 teaspoon vanilla extract

For the custard

300ml almond milk
1 teaspoon turmeric
1 teaspoon cinnamon
½ teaspoon ginger
Pinch of nutmeg
4 tablespoons Natvia natural sweetener
2 tablespoons cornflour
1 teaspoon vanilla extract

Method

Preheat the oven to 170 degrees C and lightly grease 4 x 150ml pudding tins and place on a baking tray.
Place the cooked apples, drained dates, bicarb of soda, egg, almond milk and vanilla in a blender and whizz up until smooth. The mixture will expand thanks to the bicarb.
Now fold in the oat flour, ground almonds, Natvia natural sweetener and mixed spice to form a batter. Divide between the pudding tins to reach the top then bake for 20-25 minutes until golden and risen. Leave to cool.
Meanwhile place the drained dates (+ 1-2 tablespoons of the water), peanut butter and vanilla in a food processor and whizz up either until still slightly chunky or smooth.
When the puddings are cool enough to handle, use a teaspoon to make a cavity in the middle of each one - make it quite deep so you can stuff it. Spoon enough of the date caramel into each to just flow over the hole.
Now make the custard: Heat the milk, spices and Natvia natural sweetener in a small pan on a medium to high heat. Whisk together the cornflour with 2 tablespoons cold water to form a paste then whisk in. Continue cooking and whisking for a few minutes until thickened, then remove from the heat and stir in the vanilla. If too thick add more water. Pour some generously over each one, sprinkle over some pecans - then enjoy!