Summer Fruits Pudding
Preheat the oven to 180C / 160 fan.
Add summer berries to a pan and heat for 3 – 5 mins until reduced and the berries are still a little chunky. Add milled chia or flax and allow to cool whilst you make the sponge. If using corn flour remove some of the berries into a small bowl and mix with the corn flour, then put back into the pan and stir to combine.
Pour the berries into a 20 cm round oven dish.
Combine the almond milk and apple cider vinegar in a glass jug and microwave for 30 seconds until just warm. This will create a kind of vegan buttermilk. Don’t worry if it looks split, it’s how it’s meant to be.
Stift the self-raising flour into a mixing bowl and add the baking powder and salt. Mix to combine.
Add the soft butter and sugar to a stand mixer and beat until light and fluffy. Option to use an elec-tric hand whisk if you prefer.
Once whipped, fold in about 1/3 of the almond milk mix and 1/3 of the flour mix. Whisk to combine. Repeat twice more until both the mixes are used up. Fold through the vanilla extract. NOTE: doing it in stages will prevent the batter clumping. Do not over mix as this will make the sponge denser.
Carefully spoon the batter over the berries, then smooth gently with the back of a spatula. Scatter over flaked almonds. Bake for 40 – 45 minutes until you can insert and remove a skewer without crumbs sticking, allow to cool for 10 mins and serve with Cocos Organic light coconut yoghurt al-ternative.
500g frozen summer berries
1tbsp milled chia seeds, milled flax meal or corn flour
180ml unsweetened almond drink
1.5 tsp apple cider vinegar
165g self-raising flour
1/2 tsp baking powder
1/4 tsp flaked sea salt
100g vegan block butter, soft
2/3 cup coconut sugar or sugar of choice (80g)
1 tsp vanilla extract
Cocos Organic light coconut yoghurt alternative to serve