I thought I’d turn to the book “Hearty Vegan Meals for Monster Appetites” for inspiration to make some new dessert. I found “AB and C Pudding”, which is alternate layers of strawberry compote and almond pudding. My version is a layer of plum jam, a thick layer of almond pudding and finally a thin top layer of chocolate cream. It’s all free from refined sugar, except the jam, which easily could have been. This recipe is a bit rich; if I think of a good way to make it less so, I’ll post a comment (or perhaps you could?).
Makes about three puddings, depending on the size of the dishes.
Ingredients — almond pudding
- 85 g almond butter (half a small pot)
- 180 ml vanilla rice milk, or better yet, almond milk
- 40 g agave syrup or 50 g cane sugar
- pinch of salt
- 8g cornflour/cornstarch
- ¾ tsp vanilla extract (or almond essence if using rice milk and you want more almond flavour)
Ingredients — the rest
- 1 x 75 g bar dark chocolate (non-dairy, no added sugar Thorntons or other)
- 3-4 tbsp soya cream (from a can or carton)
- a dollop of plum jam for each dish
- Use a blender to combine the pudding ingredients (except the vanilla extract), and process until smooth.
- Transfer to a saucepan, bring to a low boil then lower the heat to medium-low and cook while whisking for 4 minutes. Once thickened, stir in the vanilla extract then set aside.
- Place a dollop of jam or compote in each dish, then pour in the slightly cooled pudding equally between the dishes. Place in the fridge for 1-2 hours until the pudding has at least partly set.
- Carefully melt the chocolate (as usual not directly over the heat) then stir in the soya cream well. Pour this over each of the puddings equally, and return to the fridge for another hour.