Christmas Pudding

Ingredients:

Dry:

• 2 tbs Grilo Cricket Powder or Grilo Cricket Protein Chocolate
• 1 tbs cacao powder
• 3 tbs almond meal
• ⅛ tsp cinnamon powder
• ⅛ tsp nutmeg powder
• ⅛ tsp clove powder
• ¼ tsp orange zest
• 1 tbs baking powder
• ¼ tsp bicarb soda

Wet:

• 4 tbs maple syrup
• 1 medium cooked sweet potato (peeled and diced)
• ¼ cup coconut oil melted
• 2 eggs

Dried Fruit:

• 1 cup of Brandy
• 1 cup of sliced dried figs
• ½ cup raisins
• ½ cup sliced apricot

Method:

Soak the dried fruits with brandy for 24 hours. In case you prefer not to use alcohol, you can use 1 cup of orange juice instead. Preheat oven to 150 °C and line an oven safe round bowl with baking paper.

Blend maple syrup, eggs, coconut oil and half of the sweet potato until it turns into a thick mixture. Spliting the sweet potato in 2 parts and adding it gradually may help with blending.

In a medium bowl, combine all dry ingredients and mix them together, then pour the wet mixture into the dry mixture.
Add the dried fruit mix to the mixture and combine everything. Transfer the dough to the previously prepared round bowl, take it to the oven and bake for 45 to 50min.

Let the pudding cool down completely before serving.

To make the custard:
In the blender: 2 cups of coconut cream, ⅓  cup of raw cashew nuts, ¼ cup maple syrup, 1/2 tbs vanilla essence, 1 tbs Brandy (optional). Blend until mixture turns into a thick sauce. Serve warm with the pudding.