Nice Cream Christmas Pudding


  • 1 teaspoon cinnamon
  • 50g gluten free chocolate chips
  • 50g dried cranberries
  • 50g raisins
  • 1 lemon
  • 2 cups cashew nuts
  • ¼ cup + 2 tsp maple syrup
  • ½ cup coconut milk
  • 400ml coconut cream
  • 3 dates
  • 1 teaspoon vanilla
  • 3 tablespoons water


  1. Nice Cream: Soak the cashew nuts overnight. In a blender add soaked cashew nuts, ¼ cup of maple syrup, 400 ml coconut cream, ¼ cup of coconut milk, 3 dates and 1 tsp vanilla. Blend until become very smooth. Transfer into a mixing bowl.
  2. Keep in the freezer for 30 minutes.
  3. Slice the lemon into round cuts. In a pan add 2 tablespoon maple syrup, 3 tablespoon water and 4 slices of lemon. Simmer until lemon become soft. Allow to cool.
  4. Take out of the freezer the nice cream mix.
  5. Stir in dried cranberries, raisins, chocolate chips. Mix until well combined.
  6. In a pudding bowl arrange the cooked lemon slices around the sides of the pudding bowl. And carefully pour the ice cream mixture.
  7. Put into the freezer for 6 hours  or more to set cover with cling film/cling wrap.
  8. 30 mins before you are ready to When you are ready to serve. Remove from freezer.
  9. Let the base of the bowl stand in lukewarm water for 1 minutes.
  10. Turn the bowl upside down to release the pudding onto a serving dish and leave to stand at room temperature for 30 mins


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