Desserts, Vegetarian

Tropical Rum & Dried Fruit Festive Puddings

Cooking method:

Food Processor
  • Prep Time: 15 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 4 people

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Recipe tags

Ingredients

For the puddings

  • 75g dried cranberries
  • 75g raisins or sultanas
  • 30ml Red Leg Spiced Rum
  • 150g brown rice flour
  • 100g coconut sugar
  • 2 tsp mixed spice
  • 1 tsp baking powder
  • 1 large banana
  • 2 eggs (or flax eggs for vegan option)
  • 50ml maple syrup
  • 1 tsp vanilla extract
  • 50g dried pineapple

To serve

  • 4 tbsp coconut sugar
  • 2 tbsp Red Leg Spiced Rum
  • 1 x can coconut milk
  • 1/2 tsp vanilla extract
  • Pinch of cinnamon

Cooking mode

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Method

  • Step 1

    First place the dried cranberries and sultanas/raisins in a bowl and pour over the rum and set aside for 30 minutes to soak.

  • Step 2

    Preheat the oven to 180C and grease 4 x 250ml individual pudding tins and place on a baking tray.

  • Step 3

    Place the flour, sugar, spice, baking powder, banana, eggs, maple syrup and vanilla into your Ninja Kitchen Nutri Ninja and blend well to form a batter.

  • Step 4

    Stir in the dried pineapple along with the soaked dried fruit and remaining rum. Mix well.

  • Step 5

    Spoon the mixture between the tins to nearly reach the top and bake for 25 minutes until risen, golden and firm. Leave to cool in the tin then run a knife around the edges and pop each pudding out.

  • Step 6

    Meanwhile heat the coconut sugar and rum in a small pan, bring to under the boil and simmer for 5 minutes. Pour in the coconut milk, whisk and simmer for a few minutes to thicken. Remove from the heat and stir in the vanilla and cinnamon.

  • Step 7

    Serve each pudding with some of the coconut rum sauce and enjoy!

English