Im so proud of this, I used my great grandmothers recipe and changed it a little so that it was gluten free. I hope you all enjoy making and eating this fantastic plum pudding.



1/2 cup sultanas

1/2 cup currants

1/2 cup dates chopped

1/4 cup dried cranberries

1/4 cup dried blueberries

1/4 cup prunes chopped

1/4 cup coconut oil

1/4 cup coconut sugar

1/2 cup Almond flour

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp mixed spice

1/2 tsp bi carb soda

1/2 tsp xanthan gum

Pinch salt

3 eggs

Brown spirit of your choice (I like scotch or bourbon)

Crushed nuts of your choice (a little twist)

Ginger (a little twist)


Cooking twine



Mix all the fruit into a bowl and add some of your spirits (about 2-4 tbs) and let soak for a couple of days.

After a couple of days you are now ready to combine the other ingredients together and form your pudding.  First thing you need to do is in a big pot boil some water (this is what you will be cooking your pudding in).

In 1 bowl mix together the almond flour, bi carb soda, salt and spices. Now you need to add the soaked fruit to the dry ingredients and mix well so that all the fruit is coated in the flour mix. Set this aside. In your food processor mix your oil, sugar and eggs.  Make a well in the flour and fruit mix and add the egg mixture. If it is a little dry add some more of your spirits (this adds great flavor to your pudding).

We now have to get our cloth ready so that we can place our pudding mix into it. First you need to fold the cloth into triangles then into triangles and into triangles again. Dunk your cloth into the boiling water about 2/3 of the way in with pointy end going in first. Take it out and open it up on your bench and sprinkle almond flour over the wet area (this stops the pudding from sticking to the cloth).  Place your pudding mix in the middle of your cloth, gather your edges and tie up firmly.

To cook your pudding place it into the pot of boiling water making sure it is fully covered with water and boil for around 4 hours. Once done you can eat it or hang it up to dry and re boil for an hour or two when Christmas day is here.

Eat with coconut cream and dairy free custard.


The taste test is always the best part of cooking


We headed over to a friend’s place last night for dinner to celebrate her completion of one unit out of seven in her degree. Really it was just an excuse to have a get together, and the fact that she has rejected us for the past 3 weeks for dinner might have something to do with it as well.  Dee at the moment is on a strict paleo diet to rid her body of any toxins so the recipe that is attached will not have any added sugar. I do have to say that the pastry that I used is quite sweet and I will be working on a homemade pastry in the near future.

Mains were delicious purple cabbage coleslaw, green tossed salad and T Bone stake. Such a colourful dinner full of goodness.  Love having such great friends that you can sit around and talk and laugh with.







1 sheet pastry (I used THE PASTRY PANTRT pastry sheets)

1 tin apples 770g

1 1/2 tsp Cinnamon

1 1/2 tsp All spice

Punnet fresh blueberries


Crumble mix


1 cup walnuts

1/2 cup almond meal

1/2 cup rice flour

1/4 cup coconut oil

1/8 cup coconut sugar

1 tsp cinnamon


Defrost pastry and place in pie dish. Cook till golden brown. While the pastry is cooking prepare the filling. Place the apple, berries, cinnamon and all spice in a bowl and mix together. Set aside and start to prepare the crumble. Add all the crumble ingredients to a food processes and process till combined. When the pastry is golden add the apple mix and then the crumble on top and continue to bake till crumble is lushes golden and crunchy.

Serve with a little coconut cream

The food was awesome.  Thanks Dee and Shane for a fun night


I had such a delicious breakfast this morning.

Creamy Rice & Dried Fruit


Pre cooked brown rice from the fridge

Coconut milk

Dried cranberries

Dried blueberries

A little sprinkle of coconut sugar


Place the rice, coconut milk, and dried fruit into a bowl and heat it up in the microwave. Once at desired temperature sprinkle with coconut sugar and eat