If you like baking and feel a bit adventurous, try this delicious wholesome recipe using our Edible Shoe Cream in a Christmas pudding!
1 and 1/2 cups of mixed dried fruit (raisins, apricots and/or prunes)
1/4 cup crystallized ginger, diced small
1/4 cup brandy
1 tbsp orange and lemon zest
1/4 cup orange juice
1/2 tbsp. lemon juice
1/4 cup agave syrup
A pinch of sea salt
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/2 tsp. vanilla extract
1 pot of Edible Shoe Cream (or 1/4 cup cold-pressed coconut oil)
1 cup spelt flour
1 cups breadcrumbs
1/2 cup ground almonds
1/2 cup hemp milk or rice milk or soymilk
Marinate dried fruit, ginger, brandy, orange and lemon zest and juices, agave syrup, salt, spices and vanilla for about 8 hours.
Add the remaining ingredients and mix well.
Grease the inside of the pudding bowl and add the mixture.
Cover the top of the pudding with a circle of parchment paper and the top of the bowl tightly with aluminium foil with a pleat in the middle to all for expansion.
Cook for four hours in a saucepan with a tight fitting lid, filled with water up to one inch from the top of the bowl.