With Christmas just days away, its time to start thinking seriously about what to serve on the day! This frozen vegan fruit Christmas pudding is a winner because it is impressive, easy to prepare, and perfect for a hot day ☀️
Utensils:
A thick deep glass bowl suitable for freezer eg Pyrex
Enough glad plastic wrap to line the bowl. Allow extra to make it easier for removing from glass.
Ingredients:
2 cups of organic frozen raspberries.
2 small packets of frozen pitaya fruit 100grs @(frozen coconut meat could be substituted, but the colour will be less intense).
2 cups of @coyo natural or vanilla coconut yoghurt.
1 cup of ground almonds. My preference is activated.
Spices:
3 teaspoons of organic cinnamon.
2 teaspoons of ground ginger.
1/4 teaspoon of ground cardamom, cloves.
Large pinch of nutmeg.
Large pinch of pure ground vanilla.
Pinch of Himalayan salt.
2 and a 1/2cups of mixed organic dried fruit. I prefer to use these because there is no preservative or added oil. Suggestions are mulberries, currants, mini figs with stalks removed, goji berries, cranberries sweetened with apple juice etc.
1-2 cups of Marsala. You need just enough to cover the dried fruit. Soak this for a few days to allow the fruit to become soft and well infused. A pure fruit juice could be used if avoiding alcohol.
Method:
In a food processor, blend both the frozen raspberries and pitaya together until finely ground.
Then add coconut yogurt, ground almonds and spices and blend until just mixed.
Once done, transfer to a large bowl.
Lastly, add the dried fruit (draining the excess liquid) and stir by hand.
Pour this mix into the plastic wrap that is lining the bowl, cover with the excess wrap and freeze overnight.
To serve:
Once completely frozen, carefully remove the mix by tipping it upside down onto a serving plate, and then remove the wrap.
Ideas for serving:
Smother coconut yoghurt over the top and dot and scatter with raspberries . Add a few sprigs of mint or if time permits, you may like to make a white chocolate to pour over.