In a large mixing bowl add the almond meal, cacao, baking powder and mix until combined. Set aside for now.
In a mix master add the butter and sugar. Beat on high speed until a little fluffy.
Add the eggs one at a time and continue to beat on low speed.
Add the coconut cream and vanilla, beat again until combined (it may look curdled, this is ok!).
Slow add the dry ingredients to the mix master and continue to beat on low until combined.
Spoon the pudding mixture into the prepared pudding basin. Cover with two sheets of baking paper and clip on the lid.
Meanwhile, start to boil a large pot of water. Place the pudding basin into the large pot of simmering water (the water should come halfway up the basin).
Cover with a lid and continue to simmer for 1 1/2 hours. Make sure you keep the water level up.
Take out of the water carefully. Allow to sit for 5 minutes and then remove the lid and baking paper.
Allow to sit for 30 minutes before carefully turning out onto a plate. The pudding would have shrunk slightly, this is normal and will allow you to turn out more easily.
Let's make the choccy sauce! It's so easy! Just place all the ingredients into your blender and whiz until combined and smooth. You can heat the sauce up in a saucepan or just serve as is.
Pour some sauce on top of the pudding to serve, then cut slices and serve with extra sauce and coconut icecream! Yum!
MERRYMAKER TIP
We vote make this pudding as well as our traditional Fruit Christmas Pudding! This will make for a #winning Christmas dessert buffet!