Gluten Free, Lactose Free, Low FODMAP, Vegetarian, Onion and Garlic Free, Vegan
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 !!
Vegan Almond Milk Ginger Puddings
Ingredients
- 2 cups almond milk
- 1/2 cup white sugar
- 4 TBSP cornflour
- 2 TBSP cold water
- 1/4 tsp salt
- 1 tsp vanilla paste
- 1 tsp ground dried ginger
Instructions
- Gently heat the almond milk over a medium-low heat on a stovetop in a medium saucepan.
- Add the sugar and using a whisk, whisk together until dissolved.
- 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.
- Next add the salt, vanilla, and ginger and whisk in well.
- 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.
- Let the mixture boil gently for 10 second and remove from the heat.
- Immediately spoon evenly into silicone molds, and tap the mold to remove as many air bubbles as possible.
- Cover with clingfilm, and place in the refrigerator to set.*
- 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.
Notes
*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.