Figgy Pudding
The holiday classic that inspired a Christmas ballad gets a healthy makeover!
Servings: 4 people
Ingredients
- 1 ½ cups water
- 1 cup coarsely chopped fresh figs plus extra for garnishing
- 1 cup pitted dried dates
- ½ cup raisins
- 3 eggs
- ¼ cup coconut flour
- ¼ cup butter Replace with ghee for casein-free option.
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking soda
Instructions
- Preheat oven to 350°.
- Grease four one-cup ramekins.
- Combine figs, dates, and water in a medium saucepan and bring to a boil over medium heat.
- Turn heat down and simmer 10-15 minutes.
- Pour mixture into the container of a high-powered blender, add baking soda, and blend on high until smooth.
- Return mixture to saucepan and add butter, eggs, vanilla, and cinnamon and whisk until combined.
- Add coconut flour and whisk until smooth.
- Fold in raisins.
- Pour the batter evenly into prepared ramekins, filling each just over halfway.
- Bake for 35-40 minutes.
- Top with sliced figs and serve warm.
Nutrition
Serving: 1figgy pudding | Calories: 351kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 153mg | Sodium: 489mg | Potassium: 465mg | Fiber: 7g | Sugar: 26g | Vitamin A: 550IU | Vitamin C: 1.2mg | Calcium: 55mg | Iron: 1.7mg