Wednesday, 14 December 2011

‘Twelve Days’ day 6: Mini Christmas puds

So, a couple of days ago I told you there was another marzipan inspired treat coming up….no more waiting…. it’s here!

So cute it seems cruel to eat them!

These are a combination of my chocolate orange smoosh bars and the marzipan to create a mini Christmas pudding with custard top. I added some ’holly ’using a little bit of green colouring to the marzipan and a topped with a clove for completeness.  Because cloves are so powerfully fragrant, they added a slight spiced taste to the whole pud. I really liked this as It made it all the more Christmassy flavoured, but if you are not  keen on the taste of cloves I suggest you omit or just use for decoration right before serving so they aren’t in place for so long.

These will store well for a couple of weeks, perfect to make in advance for guests throughout the holiday season. They are also gluten free, raw, super simple, super healthy and just…well…super all round! If you used the marzipan recipe I gave for the stollen you should have enough left over to easily make about 20 custard tops (maybe more). To make 20 puds you will need to double the recipe below.

See my original posts highlighted above or simply refer below where I have included the recipes again for efficiency.

Recipe: Mini Christmas puds


(makes approx. 10 puddings)

100g dates
60g cashews
45g raisins
20g coconut flour
10g ground oats
15g cocoa powder
Grated rind of 1 orange or ½ tsp orange extract

(you will need only 1/3 of this amount for the topping- use or freeze the remainder)

100g finely ground almonds
100g white coloured ‘healthy flour’ e.g spelt or other GF flour
100g coconut butter
50g agave (tiny pinch stevia)
1 tsp almond extract (more if needed to taste)


The method is so simple! Blitz together each batch of ingredients in a food processor until a fine sticky powdery crumb is formed. Create the balls by pressing together with your hands. Make sure there is no contamination between the batches (or from your hands) otherwise the marzipan will be discoloured.

Make the custard tops by taking smaller balls then flattening them out over the top of the pudding balls smoothing the edges down and to give the effect of poured custard or cream.

Mix a little bit of green food colouring to part of the dough, mix through well then pull off small pieces to pinch into shape as holly leaves. Press the leaves onto the top of the ‘custard’ and add a clove for decoration.

Leave to chill in the fridge for a little while to fully firm up but then these can be stored at room temperature in an airtight container.

Note: you will probably find the marzipan dough feels oily as you mould it, this is just the oils from the coconut in the warmth of your hands. Once cool the marzipan will not be oily.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

These make great little gifts... which reminds me I had planned on linking to a few of my favourites Pinterest pins that i'd come across for the holiday season. There is still plenty of time to get crafty.... I know i'll be using a few of these myself!




  1. *gasping for air* these mini puds look absolutely ... yummycuteallmine ! I am so going to try this recipe out. Thank you a thousand times for sharing all those delightful recipes and not to forget the "color card gift tags" which inspired me a lot. Did I already thanked you ?

  2. I´m sorry for the grammatical mistake. What I wanted to say was "Did I already thank you ?". English is not my mother tongue.

  3. Hi 'foodandblood', thank you for your lovely comments! there are so yummycute i almost feel guilty eating them! Your english is fantastic :-)

  4. Just stumbled on your wonderful site. LOVE these puds and the fact that they're so healthy, too. This recipe is for keeps! Bravo.

  5. Hi Jill, thank you very much, yes the recipe is definitely a keeper, so simple and versatile!

  6. These are so cute!! I love making treats with dates and nuts but these are so creative! I love them :D

  7. Hi Heidi, thankyou- putting the clove in the top makes them take on a totally unique taste, you could almost believe it was actual Christmas cake! :-)

  8. These look so cute and sound really delicious too. Always on the look out for healthy chocolate recipes so I've bookmarked this one. Particularly like your recipe for marzipan, though wondering if coconut flour might be nicer than spelt.

  9. Hey Choclette, thank you! Yes I should think coconut flour would work. I actually have some very finely ground almond flour now, which i didn't have before as i just used ground almonds whichn were too coarse to use for the whole thing, so if i try it again i might use all almond flour.

  10. Hi Heidi, this is a great discovery and I want to try them out. Just one thing - I do not have kitchen scales (yet). Is there any way you could please add the approximate volume (by cup) instead of just weight?

  11. These look great and I really want to try them. Only thing is, I do not have kitchen scales. Could you please let me know what the approximate volume is for the ingredients? Like, one cup almond flour etc. Hoping you can, thanks. Chorismos.

    1. Hi, these are approximate measurements so the best thing is to just add a little more of sticky or dry ingredients to get the right texture/density as needed. Here are some guidelines: 1 packed cup dates, 1/2 cup raisins, 1/2 cup cashews, 1/4 cup cocoa, 1/4 cup oats. topping: 1/2 cup coconut butter, 1/2 cup almonds. 2/3 cup flour, 3tbs agave. Hope that helps!!


Comments make me smile....go on!

you may also like

Related Posts Plugin for WordPress, Blogger...