• Pop the dried fruit in a large bowl, cover with water and soak for 2-3 hrs until soft.Squeeze the excess liquid out of the fruit then blitz in a food processor for a few pluses until roughly mixed.
• Add the whole almonds to the cleaned food processor and blitz until you get a fine grain the add to a large mixing bowl. Add all the other dry ingredients then mix to combine.
• Then add in the grated ginger, soaked mixed fruit, orange juice and additional raisins, cashews and salt. Stir thoroughly to combine everything.
• Grease small ramakins (I used 4 small) with some coconut oil then spoon in the mixture. Press firmly down then cover with cling film and pop in the fridge to firm up for a few hrs.

To make the coconut cream:

• Add the coconut and a little water to a mini chopper or blender and blitz until smooth and creamy.
• When you’re ready to eat the puddings; remove the cling film, run a knife around the outside of the ramakin and then turn them upside down and shake gently to turn out.
• Drizzle with coconut cream and pomegranates seeds. Enjoy.