Ingredients
GF, VEG, RSF 
1 hr 30 mins 
12 - 1½ whole oranges roughly chopped (include the skin)
- 300g pitted dates
- 200g pitted prunes
- ⅓ cup coconut oil
- 1¼ cups water
- 1½ cups dried currants
- 200g organic dried apricots, finely chopped
- 100g pitted prunes, roughly chopped
- 4 eggs, lightly beaten
- 350g almond meal
- 1 tsp vanilla bean powder or paste
- 1 tbs cinnamon
- 1 tsp allspice
- ¼ tsp clove
- ½ tsp ground nutmeg
- ¼ tsp sea salt
Method
- Preheat oven to 190C.
- Grease a medium sized pudding bowl.
- Combine dates, prunes (200g), orange and water into a saucepan and bring to boil.
- Simmer for 10mins or until the water has evaporated and the dates have formed a thick paste (the oranges will still be intact, this is ok).
- Stir through the coconut oil and set aside to cool.
- Place the cooled date mix into a food processor and process until smooth.
- Transfer to a large bowl and add chopped apricots and prunes (100g), currants, almond meal, vanilla, cinnamon, allspice, clove, nutmeg and the eggs and mix well.
- Pour the mixture into your prepared pudding bowl.
- Place the pudding bowl into a deep baking tray (I use a roasting tray), then pour in hot water until it reaches ½ to ¾ of the way up the roasting tray.
- Cover the tray and pudding with a layer of baking paper and foil. Make sure it is completely sealed so no steam can escape.
- Bake for 1 hour and 30 minutes.
- Carefully remove the tray from the oven, but be careful there is very hot water in the tray!
- Remove the foil and paper away from yourself to ensure you don't get burnt by the steam escaping.
- Loosen the edges of the pudding with a knife and turn onto a serving plate.
- Serve with Almond Milk Creme Anglaise. Enjoy!
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