Merry Berry Christmas Pudding

Merry Berry Christmas Pudding #yourabundantwellness-2

Christmas is getting close and I am starting to get organised for feasting and celebrating with friends. Having a delicious and easy Christmas pudding is essential.

This recipe for Merry Berry Christmas Pudding will be sure to have you going back for seconds. It can be made ahead of time and then reheated in the oven when needed.

Merry Berry Christmas Pudding

Serves: 8 +


Berry Filling

  • 4 cups mixed berries of choice (I used blueberries, raspberries and cherries)
  • ½ tsp ground vanilla
  • 2 tsp lemon juice
  • 1 tbsp maple syrup or honey

Crumble Topping:

  • 1 1/2 cups rolled oats, gluten-free
  • 1/2 cup desiccated coconut
  • 5 tbsp almond flour/meal (or ground almonds)
  • a pinch sea salt
  • ½ tsp ground vanilla
  • 2 tbsp maple syrup
  • 2 tbsp honey
  • 4 tbsp cold-pressed coconut oil, liquified


  1. Preheat the oven to 175°C / 350°F.
  2. Rinse all berries. Place in a baking dish and toss with vanilla, lemon juice and maple syrup.
  3. Prepare the crumble in a separate bowl. Start by mixing oats, almond flour, salt and vanilla. Then add maple syrup and coconut oil. Use your hands to mix until combined.
  4. Pour the crumble filling evenly over the berries. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and lightly browned.

Serve with Cashew Mango Yogurt or Cashew Vanilla Ice Cream.

Time Saver Tip

  • Keeps for 3-5 days in the fridge.
  • Freezes and reheats well.

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P.S. you can find more yummy recipes in my online bookstore.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
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+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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