Tag Archive: Desserts

  1. An Evening at Jude Kereama’s Kota Restaurant in Porthleven

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    Over the Easter weekend we were lucky enough to visit chef Jude Kereama’s flagship restaurant Kota in the heart of coastal Porthleven, Cornwall. It was a truly phenomenal culinary experience that went beyond its Michelin Bib Gourmand and 3 AA Rosettes.

    If you want to extend your stay, Kota even has some gorgeous accommodation that can be found here and we thoroughly recommend exploring Porthleven and surrounding areas including Marazion (home to St Michael’s Mount!)

    We did the 6-course Tasting Menu with paired wines and thoroughly reccomend. Here’s what we had…

    Cocktails and Oysters 

     

    We kicked things off with some refreshing cocktails, one Yuzu Sake and Cucumber Martini (House infused wakame vodka, yuzu macerated sake, lime, sugar and cucumber), and one Kota Fizz (House infused cucumber vodka, elderflower liqueur, Prosecco, cucumber twist).

    Now, when you’re eating in a harbour on the Cornish coast, you absolutely must have oysters (or we think so anyway!) We ordered two of each, one a Tempura with baby gem, wasabi tartare, and pickled cucumber and the other a Natural oyster with rice wine cucumber granita, ponzu lime dressing. We were advised by the staff to ‘chew’ the natural oyster rather than the traditional ‘down in one’ approach to oysters and boy was it a treat! The granita was such an intense burst of flavour it really brought the oyster and its flavours of the sea to life. And this was just the beginning…

     

    Amuse Bouche

     

    The Miso Butter with the Amuse Bouche was another show-stealer and we could have had a whole starter portion of the soup which was zingy and had a great depth of flavour.

     

     

     

    Scallop

     

    The first course was a Scallop with crispy onions, leeks and XO Sauce. I’m not sure I’ve had XO Sauce before and it was a real delight. Sweet and spicy, it lifted the scallop and was one of my favourite dishes of the night – such an inspired combination of flavours!

     

     

     

    Venison Tartare & Katsu Panko Fish Goujon

    We parted ways on this course and had one meat option and one pescatarian. The first was a venison tartare, hazelnuts, apple, celeriac, gochujang dressing and the pescatarian alternative was a Panko coated white fish goujon, katsu curry sauce, carrot & daikon pickle. The apple and celeriac cut through the naturally rich venison deliciously whilst the goujon was hands down the best fish goujon we’ve had!

     

     

    Monkfish

     

    The favourite dish of the menu was the Monkfish dish: Crispy Kataifi wrapped monkfish, hake, lemongrass, kafir lime leaf & coconut bisque, yuzu saffron mayo. The bisque was velvety, and to-die-for whilst the Kataifi wrapped monkfish was unlike anything we’ve seen before. Just as with the cocktail back at the beginning, yuzu was used in such an inventive way, elevating all the flavours.

     

     

    Beef

     

     

    Next was a Moorland dry aged sirloin, short rib, beets, and horseradish. Just look at the colours on that plate! We think it speaks for itself! Such incredible flavours…

     

     

     

    Honey & almond cake

     

    Ok, coming up is one of the most interesting (and delicious) things we’ve ever tasted. We’d not had it before but the goat’s cheese sorbet was fantastic. It wasn’t too sharp, the sorbet was soft, and it was the perfect accompaniment to a honey-based cake. The whole dish consisted of lemon, thyme & honey syrup, goats cheese sorbet, and a walnut crumb. As if this wasn’t the perfect ending to an amazing tasting menu, there was more…

     

     

     

    Baked Alaska

    This chocolate, hazelnut & cherry baked alaska was delightful. The mousse inside was so light and technically really impressive. Served with a 10 year-old Tawny Port, it was a magical ending to the menu. The cherries and crumb gave such a satisfying crunch – a real, indulgent treat!

    Despite being very full, we still managed some delicious petit fours afterwards (see left).

     

    All in all…

    This is a meal we won’t be forgetting anytime soon. Jude’s team took such great care of us and we couldn’t recommend visiting Kota more. Check out the menu here and book now. There are lots of great options but if you can, go for the six course tasting menu. You won’t regret it!

  2. Coffee & Pistachio Soufflé by Josh Angus

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    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Equipment

    Copper Tri-Ply 10cm Mini Casserole

    Ingredients (coffee infusion)

    Nescafe granules 30g

    Whole milk: 625g

    Caster sugar: 45g

    Method (coffee infusion)

    1. Bring the milk and sugar to boil.
    2. Add the coffee, infuse for 30mins.
    3. Blitz in the blender and pass through the chinois.

    Ingredients (Coffee soufflé crème patissiere)

    500g Infused coffee milk

    4g Agar-agar

    12g Caster sugar (1)

    70g Plain flour

    50g Caster sugar (2)

    50g Soft butter

    70g Egg yolks

    Method (Coffee soufflé crème patissiere)

    1. Mix the agar and the cater sugar (1) together.
    2. Make a crumble with plain flour, soft butter and sugar (2)
    3. Bring the infused coffee milk to boil, add the agar/caster sugar.
    4. Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
    5. Boil for 2 minutes then turn the stove off and add the egg yolks.
    6. Cool down quickly & put in the fridge to chill. Pass once cooled.
    7. This mix will make more than you need but will freeze well.

    Ingredients (Meringue for soufflé)

    Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

    150g Egg white

    60g Caster sugar

    3g Albumina

    Method

    Mix Albumina and caster sugar together.

    If you can find albumina its fine to leave out.

    For the pistachio crumb…

    Blitz 50g of pistachios in a blender to a coarse crumb.

    Method (Soufflé process)

    1. Preheat oven at 190c
    2. Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
    3. Have 200g of coffee crème pat mix to the side warm.
    4. Start to whip the meringue to soft peaks, adding the sugar mix gradually.
    5. Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
    6. Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
    7. Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
    8. Serve straight away with vanilla or pistachio ice cream.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

  3. Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

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    This Star Anise Apple Croissant Tarte Tatin by Josh Angus is a take on an international favourite. Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 105 miles south of Paris, in the 1880s.

    The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

    Josh used our Copper Tri-Ply Range so find out what we love about it here.

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Tarte Tatin!

    Star Anise Tarte Tatin
    Star Anise Tarte Tatin

    Ingredients

    • 5 granny smith or braeburn apples
    • 120g caster sugar
    • 85g butter
    • 2 star anise
    • 1 vanilla pod
    • 50g water
    • 1 large sheet of croissant dough pastry or puff pastry, 200g pastry

    Equipment

    Copper Tri-Ply 24cm Non Stick Frying Pan

    Method

    1. Peel and quarter the apples and then slice them evenly into wedges around 3cm thick.
    2. Pre heat oven to 170 -180 degrees.
    3. Heat the water and sugar together in a Copper Tri-Ply 24cm Non-Stick Frying Pan over a medium heat and cook until it is a light amber colour. Stir it for 5 to 7 minutes to avoid any lumps.
    4. Once the colour is achieved, add in butter, scraped vanilla pod, whole vanilla pod, and star anise. Stir constantly to achieve a golden brown colour.
    5. Add the apples, stirring until they are coated in thick layer of caramel. Cook on a low heat for a few minutes, slowly turning the apples.
    6. In the meantime, roll the pastry out to 2cm thickness and cut out a large circle to be placed on top of the apples. Use the top of the frying pan as a stencil.
    7. Take the pan off the heat and arrange the apples in a circle or a pretty design, with the star anise and vanilla pod in the middle.
    8. Lay the circle of pastry on top of the apples and bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper and cook it for 10 minutes longer.
    9. Cool for a good 45 minutes, allowing it to set slightly, then invert onto a serving plate (be careful when doing so).
    10. Serve with vanilla ice cream or custard.

    For more delicious food, find Josh at Hide! Find out more about Hide here.

  4. Chocolate Fondue

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    Looking for a fun and easy chocolate dessert recipe? Look no further than this Chocolate Fondue! Perfect for an evening soiree or fun family gathering!  Dip marshmallows, biscuits or fresh fruit into the hot, melted creamy chocolate goodness. The best part – it only takes 10 minutes to make!

    Recipe by Chef Leslie Buddington from Brocco on the Park, Sheffield

     

    Makes:  Approx 1 litre
    Prep time: 1 minute
    Cooking time: 10 minutes

    Equipment

    Ingredients

    • 400g dark chocolate
    • 290ml double cream
    • 300ml whole milk
    • 80g unsalted butter

    Cooking Method

    1. Break the chocolate into smaller pieces and put it along with all the other ingredients in a pan. 
    2. Melt on a medium heat stirring constantly until all melted and glossy.
    3. Enjoy with marshmallow or seasonal fruits.

  5. Creme Egg Easter Cheesecake

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    It’s been a long time coming this year but finally the Easter weekend is within reach.

    Why not get the kids involved with this quick and easy no bake Cheesecake originally inspired by Ren Behan. Perfect for sharing with family and friends…and of course with the kids too!

    Serves: 8

    Preparation Time: 20 minutes

    Chilling Time: 1 hour

    Ingredients

    • 150g digestive biscuits
    • 50g butter
    • 300g cream cheese
    • 145g icing sugar
    • 2 teaspoons lemon juice
    • 450ml double cream
    • 1 teaspoon vanilla extract
    • 1 vanilla pod, scraped
    • Any topping you fancy!

    Method

    For the base

    1. Crush the digestive biscuits into a powder, melt the butter, and then mix them together. Press into the bottom of our mini pans or a tin with a removable base, then put in the fridge to set.

    For the cheesecake mixture

    1. Mix the cream cheese, lemon juice and icing sugar in a bowl until smooth.
    2. Whip the cream with the vanilla extract and vanilla seeds until it forms stiff peaks.
    3. Now mix the whipped cream and the cream cheese mix together making sure that both mixes are fully combined.
    4. Take the digestive base out of the fridge and spread the cheesecake mix over the top. Chill in the fridge for a minimum of 1 hour.

    Tip

    If you prefer a chocolate base you can use bourbons without the cream centre. You can also add any tinned or fresh fruit as an alternative topping.

    For clean slices when you slice the Cheesecake, use a sharp knife dipped in boiling water. Obviously keep this away from the kids!

    How to decorate

    We’ve used the different mini pans to create ‘individual’ portions as well as varying the Easter toppings too.

    Creme Egg Easter Cheesecake Prep photo

    We used Malteaster Mini Bunnies in the mini casserole, Cadbury’s Creme eggs in the mini frying pan, Cadbury’s Mini Eggs in the mini pan and Milkybar Mini Eggs in another mini pan. For the Mini Eggs cheesecake Fiona suggested crushing some Mini Eggs and adding them to the cream cheese mix, which turned out great. If you’re looking for playful dessert ideas this Easter, I would definitely recommend this one. It’s super easy because there is no baking and you could definitely get the kids involved, from crushing the biscuits for the base to adding the decorations! Happy Easter!

    Easter Bunny Cheesecake in our Copper Tri-ply Casserole

  6. Parfait of Brown Butter & Muscovado, with Sherry Caramel and Apples by Jöro

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    This parfait recipe from Jöro Restaurant is a indulgent frozen dessert which will help you get ahead when cooking for guests as it needs to be made ahead of time. It is served on a small piece of Parkin with small pieces of fresh apple. The rich and creamy parfait couples beautifully with the warm spice of the ginger in the Parkin and slight tartness of the Granny Smith apples. See the Parkin recipe here.

    ProWare Christmas Recipes Joro Parkin

    Parkin is a gingerbread cake often associated with Yorkshire. It is made with oatmeal, black treacle, flour, butter and, of course, ginger. It is a sweet, sticky cake and the gentle warmth of the ginger makes it perfect for a winter’s day! We would really encourage you to give Jöro’s recipe a go but if you are in a rush store bought ginger cake is an appropriate alternative.

    The Sherry sauce bubbling above adds to the richness and flavour of this dessert.

    Serves: 4-6 as a dessert

    Prep time: 10 minutes

    Cooking time: 45 minutes hands on time, 8 hours freezing time

    Equipment

    Ingredients

    For the parfait

    • 160g muscovado sugar
    • 40g glucose syrup
    • 160g egg yolk
    • 160ml salted butter for beurre noisette
    • 200g mascarpone, softened
    • 160ml whipping cream, whipped to very soft peaks
    • table salt to taste

    For the Pedro Ximenez

    • 1 bottle Pedro Ximenez Sherry
    • 150g caster sugar
    • 4 Granny Smith apples
    • Squeeze of lemon juice
    • 100ml apple juice

    Cooking Method

    1. Make the beurre noisette, melt the butter over medium-low heat in the 16cm saucepan, stirring it frequently until it browns slightly. The butter will transform, turning from melted to a toasty and nutty liquid. Set to one side to cool.
    2. Place the sugar and glucose in the 14cm saucepan and heat to 121 C on a sugar thermometer then take off the heat and allow to cool slightly.
    3. Place the egg yolk into the bowl of an electric mixer and using the whisk attachment whisk on full speed until pale and creamy. Slowly add the sugar syrup in a continual flow until the egg yolks have taken it all.
    4. Add the cooled beurre noisette and whisk until fully incorporated. Stir in the mascarpone and then fold in the whipping cream. Mix well so there is no marbling of the ingredients at all, season with salt to taste (salt is optional, but will give you a beautiful salted caramel-like flavour).
    5. Prepare a freezer-safe container by carefully lining it with cling-film, or alternatively spray with non-stick baking spray and then pour the parfait mixture in and place in the freezer until frozen solid.
    6. Once frozen, remove from the freezer and leave to soften slightly before cutting into desired portions, then return to the freezer until you are ready to serve it.
    7. To prepare the Sherry caramel, use either the cleaned 14cm or 16cm saucepans place the sherry and sugar into a pan and reduce by half, then chill completely.
    8. To prepare the apples, peel them and cut into desired shapes and store in apple juice with a squeeze of lemon juice to stop them from discolouring.
    9. When ready to serve, place the parfait over a piece of Parkin on a chilled plate, drizzle over the Pedro Ximenez caramel and scatter over the apples.

  7. Yorkshire Parkin by Jöro

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    Parkin is a gingerbread cake traditionally made with oats and black treacle. It’s simple to make and is often associated with Yorkshire as well as being eaten on Guy Fawkes Night. Local Sheffield restaurant Jöro have shared their recipe for this cake with us as it’s compliments their Christmas dessert Parfait recipe perfectly, with the spice from the ginger and the creaminess from the Parfait bring out the best in each other.

    Yorkshire Parkin by Joro

    Serves: 8-10

    Prep time: 10 minutes

    Cooking time: 40 minutes

    Ingredients

    • 875g golden syrup
    • 125g black treacle
    • 250g unsalted butter
    • 250g muscovado sugar
    • 185g oats
    • 3 eggs
    • 500g self raising flour
    • 10g ground ginger
    • 5g nutmeg

    Equipment

    Cooking Method

    1. Cream together the butter, syrup, treacle and sugar, then beat in the eggs.
    2. Sieve together the flour and spices, then mix in with the oats, then combine this mixture with the rest of the ingredients well.
    3. Line a tray and spoon in the mixture evenly.
    4. Bake at 180C until golden, and when you pierce the centre with a knife it comes out clean, approximately 40 mins.
    5. Leave to cool in the tray before serving.

  8. Pear, Fig and Ginger Meringue Flan

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    Our virtual mailbag was overflowing with fabulous entries to our Autumn recipe competition. Clearly you all love the flavours of Autumn as much as we do. We have thoroughly enjoyed cooking, baking and of course eating all your wonderful recipe submissions!

    The winning recipe was Chris Hunt’s Pear, Fig and Ginger Meringue Flan.

    ProWare's Pear, FIg and Ginger Meringue Flan

    Initially it was quite tough whittling down all the entries but when it came to the final cut the winning dish really did stand out. We selected Chris’ recipe because of the use of seasonal fruits, the lovely mix of textures and for the beautiful balance of delicate, sweet and warming flavours. Chris’ recipe is well written, easy to follow and we especially love the tip for avoiding a soggy bottomed pastry. The Meringue Flan tastes delicious, looks sensational and we would encourage everyone to give it a go!

    Congratulations to Chris for this award-winning recipe!

    Chris told us that she loves this recipe because it, ‘uses fruit in season and is a chance to use figs which are often overlooked as an ingredient. The flan can be made with either the meringue topping or just left plain.  It is a sweet dessert which can be served with a nice ginger custard or some cream’. Chris also sent us this lovely photograph of the dish:

    Chris' Pear, Fig and Ginger Meringue Flan

    Equipment

    • 23cm Flan tin
    • Knife
    • Chopping board
    • Food Processor
    • Hand mixer or free standing mixer
    • Baking beans or dried rice
    • Icing bag and nozzle (optional)

    Ingredients

    For the Shortcrust Pastry

    • 200g plain flour
    • 100g butter, chilled
    • 1 egg
    • 2 tablespoons cold water
    • 1/2 teaspoon ground ginger
    • 1 teaspoon lemon juice

    For the Frangipans

    • 100g ground almonds, plus 2 tablespoons extra (I ground some fresh almonds and then roasted this in the oven at 160 C for 10 minutes)
    • 100g butter, softened
    • 100g caster sugar
    • 1 tablespoon plain flour
    • 1 teaspoon ground ginger
    • 2 eggs

    For the Meringue topping

    • 2 free-range egg whites
    • 100g caster sugar
    • 2 teaspoons cornflour

    Cooking Method

    1. In a food processor blitz together the flour, ginger and butter to create a crumb texture. Mix together the egg, water and  lemon juice and  gradually add the liquid till the dough starts to form into a ball (you may need to add more water if it’s looking a little dry).
    2. Roll the dough out on a lightly floured surface until about 3mm thick and line a 23cm round, leave excess pastry hanging over the top & prick the bottom with a fork. Refrigerate for 15-30 mins.
    3. Pre-heat oven to 200°C. Line the pastry case with grease proof paper and fill with baking beans or rice, you now want to bake your pastry blind for 12 mins, remove the paper and beans and bake for another 5 minutes to brown the pastry slightly.  Leave the flan case to cool . The flan case can be prepared the day before if it helps.
    4. Beat together the butter & sugar until fluffy to begin the frangipane. Stir in the rest of the ingredients.
    5. Slice the figs length ways  and peel and slice thinly the pears. Sprinkle the cooled pastry case with  ground almonds, this should help prevent a soggy bottom.
    6. Spoon over the frangipane mixture and smooth out pushing to the edges. Push the fig and pear slices into the frangipane.
    7. Bake for 30 mins in the oven at 160°C.  Leave to cool.
    8. Using a sharp knife, carefully cut around the edges to achieve a neat edge.
    9. For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and whisk again.
    10. Pipe on top of the filled flan to cover all the filling. Bake in the oven for about 15 minutes at 180 C until the filling is completely set and the meringue is lightly golden and crisp.

  9. Salted Chocolate Vegan Tart with Pistashios and Coconut Cream

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    This Salted Chocolate Vegan Tart is so delicious I cannot begin to tell you! It’s really important to use a good quality dark chocolate when making this recipe as you can really taste the difference. In the ProWare office of late we haven’t been able to get enough of Seed and Bean’s salted vegan chocolate. So we decided to make it into a tart!

    Image of ProWare's Chocolate VeganTart 2

    This tart’s base is a more ‘biscuity’ base, not to be confused with Masterchef’s ‘buttery biscuit base song‘ as we’ve used soya margarine to keep it vegan. And really, this recipe is all about the rich chocolate filling! We’ve also paired it alongside coconut cream which is very versatile. The recipe is based on Ashley Rodriguez’s recipe for Coconut Rhubarb Creamsicles (which is amazing by the way!). To make the coconut cream more thick we’ve removed the coconut water by placing the can in the fridge beforehand. Coconut cream is great served on top of fruit salad, in a Victoria sponge cake, as a topping on Chia Seed Pudding and even as a replacement for whip cream on a latte!

    Written by Corin

    Serves: 8

    Prep time: 5 minutes

    Cooking time: 10-15 minutes

    Chill time pastry: 60 minutes

    Chill time filled tart: 5-6 hours

    Ingredients

    For the filling

    • 200ml soya milk
    • 150ml water
    • 4 tablespoons sugar
    • 1 tablespoon cornflour
    • 1 teaspoon vanilla extract
    • 255g dark salted vegan chocolate (we used Seed and Bean’s salted dark chocolate)
    • If not using salted chocolate add 1/2 teaspoon fine sea salt
    • 2-3 tablespoons pistachios, chopped

    For the biscuit pastry base

    • 250g plain flour
    • 125g icing sugar
    • 1 teaspoon vanilla extract
    • 125g cold soya margarine

    For the coconut cream (optional)

    • 1 can full fat coconut milk
    • 2 tablespoons caster sugar
    • 1 teaspoon vanilla extract

    Equipment

    Cooking Method

    1. Place a can of coconut milk in the fridge with the side of the can you are going to open facing upwards. Let chill for 1 hour then open the can and carefully pour away the liquid into a bowl or glass. A thick coconut cream will remain in the can. Put this into a medium bowl and whisk together with the sugar and vanilla. Cover then put back in the fridge until you’re ready to eat the tart.
    2. For the pastry sift the flour and icing sugar into a large bowl.
    3. Chop the margarine roughly then add it to the dry ingredients by rubbing it into the flour/icing sugar quickly. Add the vanilla extract and add enough water slowly, little by little stirring with a wooden spoon until it is able to be made into a ball.
    4. Wrap the dough in Clingfilm and put in the fridge to chill for 30 minutes.
    5. When it is nearing the end of the 30 minutes, preheat the oven to 180ºC/350ºF/Gas 4.
    6. Remove the pastry from the fridge and roll out on a floured surface so that it is 1/2 cm in thickness. Then line the tin with the pastry.
    7. Once the tin is lined with the pastry cut a piece of grease proof paper so it over hangs the tin slightly then place your ceramic baking beans inside. Blind bake the pastry in the oven for 15 minutes with another piece of grease proof paper over top of the tart. This will stop the edges from browning too much.
    8. After the blind bake, remove the weight/beans and bake for a further 10-15 minutes. Remove from the oven when it is golden brown and cooked through. The dough is very much like a biscuit base rather than flaky pastry.
    9. Combine the soya milk and water in the milk pan and bring it to a gentle simmer over a low to medium head. In a small bowl mix the cornflour with a few tablespoons of soya milk then return to the milk pan and stir to combine. Bring the mixture to a gentle boil.
    10. Break the chocolate into the medium sized bowl and pour over the hot soya mixture, stirring to combine. Add the vanilla extract and extra sea salt if not using salted chocolate. Pour in the pastry and refrigerate for 5-6 hours.
    11. Chop 2 tablespoons of pistachios and scatter over the chocolate tart before serving and serve with a dollop of coconut cream.

     

  10. The Ultimate Chia Seed Pudding

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    For some of you Chia Seed Pudding may be ‘so last year’ or even 5 years ago for that matter, but I’ve only this year discovered Chia seeds/Chia seed pudding and I am definitely an enthusiast. Despite being so tiny, these little seeds are packed with good stuff. They’re full of antioxidants, omega 3’s, calcium, protein and fibre. Chia Seed pudding is a great way to start your day, as a healthy snack or even a dessert. Below are a couple of my favourite ways to top Chia Seed Pudding, but feel free to experiment with different fruits, nuts and toppings to your taste – that’s the fun part!

    Written by Corin

    Serves: 1-2

    Prep time: 5-10 minutes

    Waiting time: 30 minutes – 1 hour

    Ingredients

    For the pudding:

    • 3 heaped tablespoons chia seeds
    • 1 cup plant milk (coconut milk drink, oat milk, almond milk, soy milk etc)
    • 1 teaspoon vanilla essence

    Method

    1. Place the chia seeds in a bowl or container. Add the plant milk along with the vanilla. Mix with a fork or whisk until incorporated. Leave to rest for 5 minutes then stir again thoroughly. Now leave for 3o minutes to an hour, or overnight in the fridge.
    2. Distribute chia pudding into bowls/glasses or mason jars, whatever you’d like to eat them from. Then using the garnish ideas below begin mixing/ topping/garnishing your pudding. Enjoy!

    Types and Garnish Options

    Chia Seed with Mango, Coconut flakes, Banana and chopped almond

    Mango Ginger Breeze

    • Fresh ginger, finely chopped (best to mix this in at the chia seed and plant milk stage)
    • 1/4 cup canned coconut milk
    • Half of a mango, chopped into bite sized pieces
    • 1 small banana, chopped
    • A small handful almonds, roughly chopped
    • 1 tablespoon unsweetened desiccated coconut flakes
    • Drizzle of vanilla syrup

    Chia Pudding with Kiwi Nectarine and Banana

    The Rise and Shine

    • 1 nectarine, sliced
    • 1 small banana, sliced
    • 1 kiwi sliced
    • 1/4 cup canned coconut milk
    • A small handful almonds, roughly chopped
    • 1 tablespoon unsweetened desiccated coconut flakes
    • Dusting of Matcha (Green Tea Powder), optional

    Chocolate Chia seed with strawberries and nut butter

    Cacao Strawberry Blast

    • 1 tablespoon cacao or coco powder thoroughly mixed into the ready chia pudding
    • 1 tablespoon maple syrup
    • 3-4 strawberries, sliced
    • 1 tablespoon (per person) nut butter
    • Top with cacao nibs or grated dark chocolate

    Chia Seed pudding with pineapple and coconut cream

    The Colada

    • 1/4 of a pineapple, cut into bite sized pieces
    • Dollop of coconut cream (this is made from 1 can of coconut milk, pour out the liquid and only use the thick coconut cream. Add 2 tablespoons of caster sugar and 1 teaspoon of vanilla. Mix well and refrigerate for at least 15 minutes before using.)
    • 1 tablespoon unsweetened desiccated coconut flakes
    • A few mint leaves, chopped
    • Drizzle of vanilla syrup
    • Top with small handful of almonds or macadamia nuts, chopped

    ProWare's Chia Pudding Lean and Green Toppings, kiwi and hemp hearts

    Lean and Green

    • 1 avocado, 2 dates, 1/4 cup plant milk and 1 teaspoon matcha powder, use a blender to combine
    • Top with a small handful of chopped almonds, sliced kiwi, a sprinkle of hemp hearts and chopped mint leaves.

    Chocolate with Sauteed Banana

    • 1 tablespoon cacao or coco powder mixed in with the chia seeds and plant milk
    • 1 banana, sliced and sprinkled with a tiny bit of caster sugar each side
    • Lightly toast 1-2 tablespoons of unsweetened desiccated coconut flakes in a ProWare 24cm Frying Pan, remove into separate dish
    • Heat 2 tablespoons of coconut oil in the frying pan and fry the banana until lightly golden on each side

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0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

ProWare is a trading name of Faresco Ltd.
Registered in England & Wales
company number 02251205
VAT registration GB646682112.

Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY