The best summer time deserts are bursting with tangy, vibrant, light and fresh flavours to refresh and cool us… That’s why I just couldn’t resist experimenting and creating my own perfect summer pudding.
This pudding is beautiful as a base to many summer deserts… Add it to crushed up with brownie, fresh fruit and ice cream for a brilliant, tall sundae… Deviate from the banana split norm by substituting cream for pudding… Sprinkle muesli, dried fruit and chopped pistachios & walnuts over the pudding for a creamy, indulgent breakfast… Use it as an accompaniment to chocolate cake, ice cream or fresh fruit… The possibilities are literally endless!
The best part about this summer pudding is that I use perfectly in season, wild blackberries that I’ve foraged from my local area. In Old Trafford we’ve a ridiculous amount of wild berry brambles growing literally EVERYWHERE! They’ve even crept into our back garden! Roop & I go off and pick as much as our freezer can take to save for the winter/spring ahead like little squirrels. Love nature’s freebies!
The other amazing thing is that this recipe is completely RAW, using sugar substitute and no dairy. So completely guilt free and very very good for you.
So here it is…
Makes 6 ramekins or 4 generous portions
For best results, make this recipe in advance and chill in fridge. You may also freeze the pudding and it needs 30 minutes or so to defrost at room temperature.
Preparation time: soaking overnight + 10 minutes
Cooking time: 10 minutes raw cooking
2 cups raw cashew nuts soaked overnight, then rinsed and drained
1/2 cup non-dairy milk (oat, brown rice, almond; I use the brand Koko for coconut “milk”)
1 1/2 cups blackberries (substitute for any ripe berries)
1/4 cup melted coconut oil (optional – this sets the pudding a little)
3 tbsp xylitol (this is a diabetic sugar substitute)
3 – 4 tbsp lemon juice (this brings out the berry taste more so add little by little to your taste)
1. Add all ingredients except the coconut oil and lemon juice to the food processor’s liquifier or jug and blend until smooth.
Key technique: Whilst blending, remove the lid and use a spatula to remove the mixture from the edges of the jug to facilitate the blending process. Put the spatula against the inside of the jug and slide it down making sure not to touch or catch the blades. Tis helps the mixture “fall” down and mix in within the blades. Keep doing this until the end! This is a key technique that will ensure you have an even, smooth mixture.
2. When the mixture is smooth add the melted coconut oil and half of the lemon juice. Blend a little more to mix thoroughly. Taste; if you think a little more lemon juice could bring out the berry taste a bit more or add a little more tang, then add in another tablespoon or 2.
3. Dish out into ramekins or a pudding serving bowl and garnish with fresh fruit, mint, edible flowers, cinnamon & cacao power, chocolate chips or sauce, or whatever else you fancy!
Tasha’s Top Recipe Tips:
For the tastiest and most nutrient rich pudding, use organic ingredients!
Substitute the berries for lemon juice, cacao power or vanilla.
Add more xylitol to the pudding pre-mix or at stage 2 for greater richness or sweetness.
Use jam for a more convenient or cheaper option, although watch the sugar content!