Flourless Low Carb (Chocolate!) Christmas Pudding

What you need

200g roast pumpkin
220g Sally-Ann Creed’s Macadamia (or almond) Butter
4 organic eggs
16g of Sally-Ann Creed’s Pure Cocoa
2 teaspoons Sally-Ann Creed’s Mixed Spice
2 teaspoons Sally-Ann Creed’s Gluten-Free Baking Powder (mine is the only GF one in SA)
1 teaspoon of vanilla extract
60g fresh blueberries and cherries mixed
75g chopped Sally-Ann Creed’s Pecan Nuts and Sally-Ann Creed’s Walnuts

Let's cook

Put the following in a bowl and mix well: pumpkin, nut butter, eggs, cocoa, spice, baking powder and vanilla.
Add nuts and berries
Pour into a greased and lined round cake tin, and cover loosely with tin foil
Bake at 160 degrees C for 25 minutes or until the centre has risen and a knife comes out clean.
Serve warm with cream, coconut cream or banting custard, and store in an airtight container in the fridge.

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