Ingredients

For the plum cake base

• 120g organic carrots – wash warm, dry, grate finely and squeeze out vigorously; the liquid can be drunk
• 200 g white almonds – finely ground
• 50g rolled oats, gluten free (or sprouted buckwheat)
• 80g Medjool dates, pitted
• 1 tbsp coconut oil
• 1 tsp lemon juice, freshly squeezed
• ½ tsp grated turmeric root
• 1 pinch crystal salt

For the almond cream

• 50 g white almonds – finely ground
• 2 bananas (total 200 g) – peel
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp yacon syrup
• 1 teaspoon psyllium husk powder, heaped

For the fruit topping

• 10 – 12 sweet plums – wash, stone and cut each into 4 wedges

For the vanilla cream

• 100 g sour cream, vegan
• 100g soy yoghurt
• 50 ml soy whipped cream
• ¼ tsp vanilla pulp powder
• 1 pinch of cinnamon powder
• 1 pinch cardamom powder
• 1 pinch crystal salt
• 1 tsp yacon syrup
• 1 splash of lemon juice

Plum Pudding Pie is the ultimate collection of Christmas recipes to take you through the holiday season.

Williams-Sonoma Collection Pie & Tart offers more than 40 recipes that will inspire you to bake pies and tarts at any time throughout the year.

Plum Pudding Pie is the ultimate collection of Christmas recipes to take you through the holiday season.

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