So, a couple of days ago I told you there was another marzipan inspired treat coming up….no more waiting…. it’s here!
So cute it seems cruel to eat them!
These are a combination of my chocolate orange smoosh bars and the marzipan to create a mini Christmas pudding with custard top. I added some ’holly ’using a little bit of green colouring to the marzipan and a topped with a clove for completeness. Because cloves are so powerfully fragrant, they added a slight spiced taste to the whole pud. I really liked this as It made it all the more Christmassy flavoured, but if you are not keen on the taste of cloves I suggest you omit or just use for decoration right before serving so they aren’t in place for so long.
These will store well for a couple of weeks, perfect to make in advance for guests throughout the holiday season. They are also gluten free, raw, super simple, super healthy and just…well…super all round! If you used the marzipan recipe I gave for the stollen you should have enough left over to easily make about 20 custard tops (maybe more). To make 20 puds you will need to double the recipe below.
See my original posts highlighted above or simply refer below where I have included the recipes again for efficiency.
Recipe: Mini Christmas puds
Ingredients - Pudding:
(makes approx. 10 puddings)
- 100g dates
- 60g cashews
- 45g raisins
- 20g coconut flour
- 10g ground oats
- 15g cocoa powder
- Grated rind of 1 orange or ½ tsp orange extract
Ingredients - Marzipan:
(you will need only 1/3 of this amount for the topping- use or freeze the remainder)
- 100g finely ground almonds
- 100g white coloured ‘healthy flour’ e.g spelt or other GF flour
- 100g coconut butter
- 50g agave (tiny pinch stevia)
- 1 tsp almond extract (more if needed to taste)
The method is so simple! Blitz together each batch of ingredients in a food processor until a fine sticky powdery crumb is formed. Create the balls by pressing together with your hands. Make sure there is no contamination between the batches (or from your hands) otherwise the marzipan will be discoloured.
Make the custard tops by taking smaller balls then flattening them out over the top of the pudding balls smoothing the edges down and to give the effect of poured custard or cream.
Mix a little bit of green food colouring to part of the dough, mix through well then pull off small pieces to pinch into shape as holly leaves. Press the leaves onto the top of the ‘custard’ and add a clove for decoration.
Leave to chill in the fridge for a little while to fully firm up but then these can be stored at room temperature in an airtight container.
Note: you will probably find the marzipan dough feels oily as you mould it, this is just the oils from the coconut in the warmth of your hands. Once cool the marzipan will not be oily.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
These make great little gifts... which reminds me I had planned on linking to a few of my favourites Pinterest pins that i'd come across for the holiday season. There is still plenty of time to get crafty.... I know i'll be using a few of these myself!