Main Ingredient: Almond Milk
Prep Time: 3 Hours
Cook Time: 10 Mins
Recipe by: Ellen Larsen
This delicious recipe is created by and provided by the amazing Ellen Larsen (@chronicallyellen_eats). Check out many more of her Gluten Free, Low FODMAP, Vegan recipes and other categories here.
Ahhhh pudding. Who doesn’t love pudding? These milk puddings delicately spiced with ginger are such a warming treat. There is something so nostalgic about the texture – a cross between custard and icecream – that when paired with a seasonal fruit such as fresh passionfruit or stewed rhubarb, a little bit of heaven-on-earth is achieved through food. They are simple, quick and easy to make, and a lot of fun with the non-newtonian fluid thrown in there. I dare you not to stand there playing with it for more than a minute !!
1. Gently heat the almond milk over a medium-low heat on a stovetop in a medium saucepan.
2. Add the sugar and using a whisk, whisk together until dissolved.
3. Combine the cornflour and water and add to the mixture a little at a time, continuously whisking to ensure it combines completely. The mixture should be smooth with no lumps.
4. Next, add the salt, vanilla, and ginger and whisk in well.
5. Turn up the elements’ heat to medium and keep stirring until the mixture thickens. Keep a close eye on it as this will happen fairly suddenly.
6. Let the mixture boil gently for 10 seconds and remove from the heat.
7. Immediately spoon evenly into silicone molds, and tap the mold to remove as many air bubbles as possible.
8. Cover with clingfilm, and place in the refrigerator to set.*
9. Check after 3 hours (they should be set by then) and turn out onto plates to serve. Serve with ginger loving fruits such as passionfruit pulp, stewed rhubarb/apple or even a scoop of greek yoghurt and honey.
*to make life easier for yourself, place the mold onto a tray of some kind so it doesn’t flop about when you are moving to the refrigerator. I use a brownie pan.
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