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Christmas Pudding and Custard

christmas pudding and custard

Every term I hang out for the school holidays. I count down to the days where I don’t have to be anywhere at any time. Where the atmosphere is a little more cruisey, a little more casual and a little more relaxed.

Every school holidays I spend the first few days wondering what on Earth I was thinking!

My daughter seems exhausted and strung out. She throws her usually delightful persona out the window and instead spends the hours ranting and raving at myself and her brother.

As if one girl ranting and raving in the house isn’t enough, I soon lose my patience and jump in.

The little man, who is used to our quiet days, is by now feeling confused as to why the sister he adores is being mean to him and he cannot help but cry.

After a day or two of this I start thinking that I will never survive. I find myself begging Mum to come and visit and my Husband to take annual leave! It is at this point that the air seems to instantly clear.

My daughter emerges from her room and I recognise her. I can again see the spring in her step and hear the joy in her voice. I feel the warmth in her embrace as she kisses her brother and I good morning.

The school holidays that I had been looking forward begin.

Every term, without fail, I forget about the adjustment period.

Every term, without fail, there is an adjustment period.

 Christmas Pudding and Custard

the pudding

  • 1/3 cup currants
  • 1/3 cup raisins
  • 1/3 cup slivered almonds
  • 1/3 cup coconut milk
  • 1 apple, cored and quartered (I used pink lady)
  • 10 medjool dates, seeds removed
  • 1 cup almonds
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

the custard

  • 3/4 cup coconut milk (I just used the remains of the tin I had opened for the pudding)
  • 1 tablespoon honey
  • 1/2 teaspoon concentrated natural vanilla extract
  1. Preheat your oven to 175°C or 350°F
  2. Grease a 6 hole muffin tin.
  3. Place the currants, raisins, almonds and the 1/3 cup of coconut milk for the pudding into a small saucepan. Bring to the boil. Cover and reduce to a simmer. Stir occasionally. After five minutes remove from the heat.
  4. Place the apple, dates, almonds, vanilla, salt and spices into your food processor and blend at high speed until the mixture resembles a smooth, thick batter. You may need to scrap the mixture back onto the blades and repeat the high speed blending a few times to reach the desired consistency.
  5. Stir through the currant mixture.
  6. Spoon the mixture evenly into the six muffin holes and smooth the top with slightly damp hands.
  7. Place in the oven and bake for 20 minutes.
  8. Remove from the oven and leave in the tray for 10 – 15 minutes before serving or moving to a cooling rack.
  9. While the pudding are cooking place the custard ingredients into a small saucepan. Bring to the boil. Reduce the heat to low and simmer for 15 minutes. Allow to cool. The longer the custard cools the thicker it will become.
  10. Serve the custard over the puddings. Enjoy.
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