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+ servings
This pudding happens in two main steps. The fruit mix is created and fermented and then the pudding is created. The longer the fruit ferments, the better the taste and more easily it is digested.

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5 from 1 vote
Prep Time 7 d
Cook Time 6 hrs
Total Time 7 d 6 hrs
Course Dessert
Servings 8



  • 1 cup medjool whole pitted dates
  • 1/2 cup boiling water
  • 200 grams mixed dried fruit We chose goji berries, apricots, cranberries, sultanas and prunes
  • 1/2 cup orange juice
  • 1/4 cup maple syrup


  • 300 grams medjool whole pitted dates
  • 4 eggs
  • 200 grams mashed pumpkin To cook pumpkin: boil in water for 30 minutes
  • 2 cups PomPom paddock Cauliflower Flour Mix
  • 50 grams grass fed butter
  • 2 tbsp almond meal
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp ground ginger
  • Coconut oil for greasing
  • 1/4 cup Almo Almond Creme
  • 1 ripe fig Chopped into quarters



  • Chop the dates coarsely
  • In a sealable container place the dried fruit, juice, syrup and dates. Stir well, add the lid and leave in a dark cupboard for at least a week but up to 4 weeks remembering to shake each few days


  • Add the dates, pumpkin, butter and eggs into the food processor and puree. Add in the pompom Paddock Cauliflower Flour, almond meal and spices. Combine in the fruit mix too on low speed
  • Take a 2-litre pudding bowl and grease the sides of the bowl with coconut oil. Add a circle of baking paper on the base of the pudding bowl and grease this too
  • Pour the mixture into the pudding bowl. Place another circle of baking paper on the pudding and screw on the lid. Place the pudding bowl inside a slow cooker
  • Pour boiling water into a slow cooker, ensuring it comes 3/4 of the way up the edge of the pudding bowl. Slow cook on high for 6 hours
  • After 6 hours remove the pudding bowl from the saucepan and allow to sit for 10 minutes. Remove the lid and run a knife around the edge of the pudding to ensure it can be easily removed
  • Turn the pudding onto a serving tray
  • Pour over the almond creme allowing it to drip down the edges of the pudding. Top with chopped figs and serve


Recipe created by Amanda Freeman @whole.health.coach
Categories Baking, Sweet