BAKED VANILLA TIGER NUT MILK PUDDING WITH MELTING CHERRIES

“This recipe was inspired by Abigail Donnelly, my mentor, who creates the most beautiful desserts using simple ingredients. This baked milk pudding reminds me of her.”

Serves 4

EASY

GREAT VALUE

Preparation: 10 minutes, plus overnight soaking time and 1 hour’s cooling time Cooking: 40 minutes

For the tiger nut milk: tiger nuts 200 g, peeled and soaked overnight water 1 cup salt a pinch

For the milk pudding: cornflour 2T sugar 1T free-range eggs 2, beaten vanilla paste 2T butter 3T

For the melting cherries: sugar 3T water 2T cherries 100 g, pitted or crushed lemon juice 1t

1 To make the tiger nut milk, blend the soaked nuts with the water and salt until smooth. Strain through muslin or a nut-milk strainer. The milk shouldn’t have any solids in it; if it has strain it again. 2 To make the milk pudding, place the cornflour and the sugar in a large saucepan, then slowly whisk in the milk to prevent lumps from forming. Cook over a low heat until boiling. 3 Once the milk has boiled, whisk in the eggs and vanilla, then cook for a further 5 minutes over a low heat. Remove from the heat and whisk in the butter. 4 Pour into a large container or smaller bowls and set at room temperature for 1 hour. Chill afterwards if necessary. 5 To make the cherries, heat the sugar and water in a saucepan. Once the sugar has melted and is bubbling, add the cherries and simmer for 5 minutes. Add the lemon juice and serve hot on top of the milk pudding.

WHEAT- AND GLUTEN-FREE

WINE: Krone Night Nectar Rosé

Cap Classique