Amazingly free from gluten, grain, dairy and sugar. And no steaming required (unless you want to, of course). It does contain eggs, but you could experiment with egg replacer or ground linseed ‘eggs’.
From Hemsley+ Hemsley.
300g eating apples, chopped small, no need to peel
120g goji berries
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 teaspoon of ground mixed spice
1 teaspoon of ground cinnamon
5 tablespoons of brandy
¼ of grated nutmeg
50g of coconut oil (or butter)
1 pinch of sea salt
240g of cooked haricot or cannellini beans, drained (400g tin drained)
1-2 tablespoons of maple syrup
1 cup of ground almonds
1 teaspoon of baking powder
4 tablespoons of water
6 teaspoons of brandy
200g cored, peeled apples, roughly chopped
50g cashews (soaked if you don’t have a strong blender)
Optional: add 30g melted butter
- Place the mincemeat ingredients into a large saucepan and cook on a medium heat, lid on, for about 15 minutes until the apples are soft. Stir every now and then to prevent sticking.
- Lift the lid and allow to cool, most of the liquid should evaporate.
- Blend the pudding ingredients in a jug using a hand-held blender.
- Pour the mixture into the pan of cooled mincemeat and mix well.
- Cut a circle of baking paper to cover the top of the Pyrex bowl and put to one side. Then grease the bowl well with coconut oil.
- Pour the mixture into the bowl. Cover with the paper circle and then wrap the top of the bowl tightly with foil.
- Bake in the oven for 2-2½ hours at 170 C. The pudding should feel firm to touch.
- For the brandy sauce: Place all the ingredients into a blender and blitz until smooth.