Recipe (for 6–8 guests)
175g coconut Butter
100g Wholemeal Flour (or Brown Rice Flour + 1 Tsp Xanthan Gum)
75g Breadcrumbs (or gluten-free bread/crackers)
25g Oat Bran
100g diced Apricots
100g Soft Dried Prunes (marinated in Rum, for a decadant adult-only touch)
250g mixture of Currants, Sultanas and Raisins
100g Soft Brown sugar (or Coconut Sugar)
2 Tbsp Black Treacle
3 Tbsp Baking Powder
1 each Aplle grated
1 each medium Carrot grated
1 each Lemon (juice and grated rind)
2 Tsp Mixed Spice
1 Tsp Allspice
1 Tsp Ground Ginger
1 Tsp Cinnamon
1/2 Tsp Ground Nutmeg
1/2 Tsp Salt
Cream the Coconut Butter and Treacle together.
Chop Apricots and Prunes, finely grate Apple and Carrot, and add with all remaining ingredients to the Coconut Butter and mix well with a wooden spoon or silicon spatula to a soft dropping consistency.
Grease a basin well and fill with the mixture keeping about 3 cm free from the top to allow for rising. Cover with Greaseproof/Parchment paper, and another layer of Aluminium Foil and secure well with string.
Place in a saucepan and pour boiling water (use kettle) halfway up the sides of the basin. Simmer gently for 5 hours with lid on, topping up the water as necessary.
Once cooked, let to cool and reserve in fridge until needed. Steam for a further 2 hours before serving.
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.