30 Minute Christmas Pudding

1. Combine mixed fruit, dates, seed mix,  hazelnuts, coconut, coconut oil and vanilla essence in a food processor and blend until a smooth, thick paste is formed.
2. Divide into 25 equal portions and roll each  into a ball before flattening slightly.
3. Pipe melted white chocolate crosses onto  truffles and refrigerate for at least 2 hours  before serving cold.

1. Pre-heat oven to 180°C (160°C fan-forced). Line a 10 x 20cm loaf pan with baking paper. Place bananas and dates in a food processor and pulse until smooth. Add eggs and oil. Pulse until well combined.
2. Transfer banana mixture to a mixing bowl and fold in flour, coconut, sugar, baking powder, cinnamon and cranberries. Pour into prepared loaf pan and sprinkle top with the seeds. Bake for 1 hour and 15 minutes. Allow to cool before slicing.

Pre-heat oven to 180°C (160°C fan-forced).

1. Combine sultanas and juice in a small bowl and set aside.

2. In a large bowl, whisk together the eggs, cream, milk, sugar and vanilla.

3. Sprinkle some of the sultanas and chocolate over the base of a rectangular baking dish. Arrange half of croissants in the baking dish, slightly overlapping. Sprinkle with more of the sultanas and chocolate. Top with remaining croissants, sultanas and chocolate.

4. Pour egg mixture over croissants allowing time for it to be absorbed, approximately 30 minutes. Sprinkle with almonds. 

5. Bake pudding for 35-40 minutes or until set. Serve warm with cream or ice-cream.

1. Place fruit and brand in microwavable bowl and heat for 1 minute or until warmed through. Set aside to cool, stirring occasionally.
2. Beat butter and sugar with electric mixer until light and creamy. Beat in eggs one at a time. Sift flour and mixed spice over butter mixture, then stir in breadcrumbs and fruit mixture. Mix well. Grease and flour a 1.5L microwavable bowl. Spoon mixture into bowl and smooth top. Cover with a pleated, double layer or baking paper secured with kitchen string.
3. Cook in microwave on defrost setting (300W) for 30 minutes, rotating the bowl after 20 minutes. Test with a skewer inserted into pudding. If it doesn’t come out clean, microwave at 5 minute intervals until done. Leave pudding to stand for 10 minutes before turning onto a plate.

Optional meringue peak: In a heatproof bowl combine 90g egg whites with 150g caster sugar, place over a small saucepan of boiling water and whisk until the sugar dissolves. Use a stand mixer or handheld beater to whisk until very stiff peaks form (about 8-10 mins).  Dollop the meringue on top of the pudding and use a kitchen blowtorch to toast.