Tropical Rum & Dried Fruit Festive Puddings
- Contains Eggs
Ingredients
For the puddings
- 2.63oz dried cranberries
- 2.63oz raisins or sultanas
- 1.05fl. oz Red Leg Spiced Rum
- 5.25oz brown rice flour
- 3.5oz coconut sugar
- 2 tsp mixed spice
- 1 tsp baking powder
- 1 large banana
- 2 eggs (or flax eggs for vegan option)
- 1.75fl. oz maple syrup
- 1 tsp vanilla extract
- 1.75oz 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
Instructions
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!