We know a lot of you are not only refined sugar free but also gluten free or grain free on Paleo or Low Carb High Fat (LCHF) inspired eating plans. This gave us the idea of developing a Christmas pudding that was completely refined sugar, grain and lactose free. So on Christmas you too can enjoy pudding with everyone else.
- Serves: 6 to 8
- Oven Temp: 180°C
- Cooking time for sweet potato: 45 minutes to 1 hour
- Cooking time for pudding: 50-60 minutes
- Pan: 1 litre pudding basin
2 medium-to-large sweet potatoes (to make 1 1/2 cups of mashed sweet potatoes)
2 eggs, beaten
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
1/2 cup almond flour
2/3 cup coconut flour
2 teaspoon mixed spices
1/2 teaspoon salt
2 teaspoon gluten free baking powder
Here’s how it’s done
Mashed sweet potatoes
- Preheat the oven to 180°C.
- Pop sweet potatoes whole and unpeeled on a baking tray in the oven.
- Bake for 45 minutes to 1 hour (depending on the size of the sweet potato). You will know when they are ready by squeezing and feeling the sweet potato is soft inside.
- Remove from the oven, allow to cool, remove the skin, place in a bowl and mash with a potato masher.
- Preheat the oven to 180°C.
- Lightly grease your pudding basin with butter or coconut oil. We also like to add a small circle of baking paper to the base of the pudding dish to ensure the pudding doesn’t stick.
- In a large mixing bowl measure out 1 1/2 cups of mashed sweet potato.
- Add the rest of the ingredients and stir until combined.
- Pour into pudding basin, place in the oven and bake for 50-60 minutes or until a skewer comes out clean when inserted into the middle of the pudding.
- Allow to cool slightly in the basin before gently running a knife around the edge of the pudding basin, placing a plate on top and turning out to serve*.
- We’ve served ours with cashew cream.
1 cup (150g) raw cashews
1 teaspoon vanilla essence
1 tablespoon The Sugar Breakup Organic Golden Rice Malt Syrup
- Place all ingredients in a blender or thermomix (not a food processor). Blend for 1 to 2 minutes on high depending on creamy consistency you would like.
- Use immediately as a pouring cream or store in the fridge. Will thicken slightly when cooled.
* This pudding can be baked the day before, cooled and stored in the fridge in the pudding basin covered overnight. It is fine to eat cold or can be reheated in the microwave for 2 to 3 minutes (depending on power of microwave) with a loose lid on. This is a very moist pudding quite different to a cake consistency.
PS – Jump in quick to our eStore and order The Sugar Breakup Dextrose and Organic Golden Rice Malt Syrup for all your Christmas baking, not long to go now!
This looks delicious, I’ve got some particularly demanding diners this year for Christmas, so this looks like it’ll fit the bill nicely!