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Chai Pudding

What you need: 

8 medium carrots
300 grams silken tofu
2 medium apples, grated
sweetener of choice (adjust amount to taste)
1 chai teabag
approximately 1/2 cup soy milk
dried apricots (chopped) &/or sultanas
1 teaspoon ground ginger
3 teaspoons mixed spice
1 teaspoon ground cardamon
3 teaspoons ground cinnamon
1 teaspoon nutmeg
pinch or 2 salt

What you do: 

Pre-heat oven to 200 celsius or 290 Fahrenheit.
Chop carrots into small pieces and steam until very soft (I like to do this in the microwave by placing in a bowl with plastic wrap on top). Meanwhile, infuse teabag in a small amount of water (so its very strong).
Place cooked carrots in food processor and blend. Add tofu and blend again. Add your spices, tea (including some of the leaves), sweetener, salt, half the apple and blend again. Add some of the soy milk as you go (its just help combine- the mixture should be quite thick, so don't add too much)
Once a very thick consistency is achieved, transfer to oven- safe bowl. Mix in apricots/sultanas and remaining apple. Smooth the top and sprinkle a little cinnamon/nutmeg. Bake in oven for 20-30 minutes (The top surface should brown a little and form a firm layer).
Cook's Note: This is a perfect winter comfort food that is very healthy (nothing naughty at all). The texture is just divine- smooth and heavy, but you would never guess what is actually in it. Serve hot, maybe with some vanilla "ice cream".
Also, use your discretion when it comes to the sweetener and spices. You will need to add them gradually and taste as you go. I like things to be quite flavoursome, so feel free to play with the amounts.
Enjoy!

Preparation Time: 
Cooking Time: 
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