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Vegan Summer Puddings
PREPARATION: 20 +REFRIGERATE , COOKING: 30 minutes
Pre-heat over to 175 degrees C
Sift all the flour & powders together & then add all other ingredients. You should end up with a runny chocolate mixture.
Oil a square shallow cake tin & pour in mixture. Bake for 20 minutes or until a skewer comes out clean.
Set aside to cool.
Heat strawberries and Natvia in a saucepan over a medium heat for 5 minutes. This should soften your strawberries but not break them up & create a liquid at the same time.
Drain & keep the liquid. Allow to cool.
Use high sided, bottomless steel mould to cut out your bases. Oil the inside of the moulds & place a chocolate base in each.
Sit on a baking tray that can go in your fridge overnight. Add a tablespoon of strawberry liquid onto base. Cut the remainder of the base into thin strips about a cm wide & half a cm thick & run around the rim of the mould standing upright & to the edge (not over). Fill cavity with strawberry mixture & drizzle edges with remainder of liquid. Press down, cover with plastic & weigh down with a can of produce. Refrigerate overnight.
Next day, blend with 1/2 cup of water & 2 teaspoons of Natvia. Add more water until you get the consistency you want.
To serve puddings, remove plastic & run a knife around the inside of the moulds & gently push the pudding onto a plate. Use a sharp knife to cut in half, pour over cream & garnish with mint.
This recipe needs to sit overnight. You can use Vitarium plain flour which is gluten free.
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