Summer Fruit Pudding & Cream

I stumbled upon the idea for this recipe completely by mistake when I was making the topping to a cheesecake and added too much thickening agent (psyillium husk powder) resulting in a texture which resembled the gooey consistency of the bready outer layer of a summer fruit pudding.

I played around a bit more with the ingredients and am excited with the results, plus I got to use all the wild blackberries I'd picked from the hedgerows... Love a bit of foraging! 

I looked online and can't find any raw vegan recipes for this pudding, the bread layer is quite dense but apart from that I really doubt if anyone would be able to tell the difference between this and the original recipe made with the standard bread/sugar/dairy etc...

Ingredients 

Bread

•1/2 cup of berries (ones with no seeds)

•1/2tbs psyllium husk (ground into a powder)

•2tbs oat flour

•1tsp agave or of stevia mixed with 1 tsp water

•1tsp Irish moss paste or 1tsp ground chia seeds 

•2tbs water

Add all the ingredients to the food processor or blender except for the psyllium. Blend until smooth. Add the psyllium powder and blender again until a dough is formed. 

Line your pudding bowl with cling film and roll out the dough so it's about 3/4 of a cm thick, making sure to leave enough dough for the lid which you will put on after the filling goes in.

Filling 

•2 cups mixed berries, strawberries, blueberries, raspberries etc

•1tsp agave or stevia with 1/2 tsp water

Cut the larger fruits such as the strawberries into smaller pieces and mix the fruit and the sweetener together. Set aside for 5 minutes to let the fruit juices sink to the bottom then drain the excess juice out of the bowel and set aside for later.

Jam

•1/4 cup mixed berries

•1/2 tsp agave

•3/4 tsp Irish moss paste

Pulse the ingredients together in the blender to form a jam consistency and then fold through the fruit filling mixture.

Place the dough lid on top to seal the pudding and pull the cling film firmly up around the edges as you want to seal the two bits of dough together so the fruit juice won't leak out. 

Place a plate with a flat bottom on the top and place In the fridge for 4 hours to set.

Berry Coulis 

• 1/4 cup mixed berries

Using the fruit juice that has been set aside from earlier add to the blender the 1/4 cup of fruit and blend until smooth. Pass through a sieve if you want to remove the pips. Transfer to a serving jug and place in the fridge.

Delicious Sweet cream

•1/4 cup cashews (soaked overnight is best to activate he enzymes which increases their nutritional value by over double!)

•4 tbs water

1tsp agave or stevia with 1 tsp water

•1/2 beans from vanilla pod or 1/2 tsp vanilla extract 

Blend together until smooth, creamy and no nutty lumps. This is soooo delicious!!

Transfer to a serving jug and place in the fridge.

After the pudding is set remove from the cling film wrap place the right way up and decorate with a few extra berries. Serve with the coulis and the cream on the side.