Desserts, Vegetarian

Tropical Rum & Dried Fruit Festive Puddings

Step 1 of 7

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

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

Step 2 of 7

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

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

Step 3 of 7

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.

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

Step 4 of 7

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

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

Step 5 of 7

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.

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

Step 6 of 7

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.

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

Step 7 of 7

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

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 method:

Food Processor