soya chocolate pudding [vegan, free-from]

Sometimes people are intolerant to different foodstuffs. Which must really suck. So, hopefully this will help give you ideas that taste nice if you’ve got someone coming around for dinner that is intolerant to gluten, wheat, or salicylate. Also vegetarian and vegan. If they’re allergic to soya, try using oat milk perhaps?

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(the weirdly bumpy surface is because I don’t like skin forming on my pudding – if this is you, press clingfilm onto the surface of the pudding while it is still warm and then leave to cool. Then when you lift the clingfilm off you will lift off the skin!)

Serving is between 1 and 2 persons – i.e. doubled it would be perfect for 3.

1 tbsp cornflour

2 tbsp cocoa powder (unsweetened)

2 tbsp white sugar

1 cup soya milk

  1. Whisk all the ingredients together in a pan.
  2. Once mixed, heat over a medium heat, stirring constantly with a whisk, until it comes to a boil and thickens.
  3. Remove from heat. It will continue to thicken as it cools.

You can eat it hot or cold – I think it tastes slightly nicer hot, but I’m not a fan of bought chocolate pudding which is invariably cold, so I might be biased!

This recipe can also be used for italian hot chocolate – just take it off the heat before it has the chance to thicken too much.

Feel free to experiment with flavours as long as they’re allergy-friendly – depending on the intolerances at play, try adding chilli powder, vanilla extract, ginger…

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