I’ve been wanting to make this pudding or a while now, and eventually on Monday I got round to starting the process, so I apologise that this post comes a bit late, but I had other delights to share in the meantime (delicious, warm banana bread, anyone?). Man-thing’s under the weather so I wanted to make something light and delicious that resembled a pudding but that wouldn’t make his body go into further hibernation. Almost every vegan blogger has done some or other variation of this delightful pudding, and it’s really no surprise as to why. It’s a straight-forward recipe that can be modified, and the toppings are what make it come alive. I made enough only for two portions, because we’ve both been indulging a little heavily of late, but this pudding is actually so healthy that I might as well have made a huge batch.
My colleague Marmiet also gifted me with some delicious prickly pears, which I rarely buy myself because I’m the only real fruit person in the house. When Man-thing eats an apple or naartjie (after much goading from me) he instantly seeks high praise and sends me phone messages detailing his ordeal with the hopes of getting a gold star. He calls it dolphin training, whereby desired behaviour deserves rewards, but I just think it’s hilarious, because I need no encouragement to inhale fruit!
NOTE: Some people aren’t crazy about prickly pears because of their seeds – test one out before you make a whole batch of pudding filling, because otherwise you’ll be sad. Suggestions for alternatives are below!
Chia seed pudding – ingredients (serves 2)
- 1/8 c chia seeds + 1.5 TBSP
- 1 cup non-dairy milk
- 1 tsp vanilla extract
- 1/2 tsp caramel essence
- pinch salt
- Place chia seeds in a bowl.
- Add all ingredients and whisk until mixed.
- Cover with plastic and set in the fridge for at least 4 hours, or overnight, ensuring you stir now and again to avoid uber clumps. I left mine overnight, since I’d already had my pudding ration for the day.
- Stir before serving.
- 3 small prickly pears, sliced into 1cm pieces (or thinner if you have more patience than I do)
- 1 TBSP chili jam (or another potent jam)
- 1 tsp balsamic vinegar
- 1 tsp lemon juice
- tablespoon of leftover beet chips
- 1/8 cup pistachio nuts, crushed with half reserved for coating and the other for sprinkling
- On a small, non-stick pan, fry the slices of prickly pear for a few moments until it begins to exude some juices. It really does become rather syrupy, so keep stirring!
- Mix together the jam, balsamic and lemon juice, as well as half the nuts in a bowl.
- Add the prickly pears and crispy beetroot chips to the bowl, stir to coat, then return them to the pan.
- Let them fry a few minutes more, careful not to burn. It will start to…caramelize, for lack of a better word.
- Take the jam-nut prickly pears and beetroot off the stove and let them cool somewhat.
- Place in between or atop your pudding (depending on whether you’re going for layers or just one decadent topping).
- Sprinkle the rest of your nuts atop the mixture and voila!
Optional: you can use any fruit, really. I would recommend seedless slices of mandarin oranges or slices of bananas. If you can find them, GUAVA! NOM (though you may not like the seeds)! You can also sprinkle some cacao nibs on top, or some lovely dehydrated strawberries…yumyum!
I’m seriously in love with this pudding. I can easily imagine one adding in a tsp of cacao or vanilla seeds, some date caramel…mmmm! Man-thing is not crazy about it, because he says it looks like frog’s eggs and the texture is weird, but all the more for me! He’s very fussy about texture (doesn’t eat raw bananas because they’re “creepy” or something), but this sort of happy pudding really makes me glee and gloat before, during, and after creation and inhalation!