Chocolate Chilli & Brandy Pudding
With Christmas fast approaching this is a show stopping dessert to serve on Christmas day. Rich, creamy with a hit of brandy then a kick of chilli.
- 150 g cashews unsalted-soaked-drained (soak overnight or 30 minutes in just boiled water)
- 200 g dark chocolate
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3/4 cup plant milk
- 40 ml brandy optional
- 1/2 tsp chilli powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 cup agave/maple/fruit syrup
- pinch of pink/sea salt
- 100 g vegan biscuits
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 tbsp maple/agave syrup
Cream effect on top
- The best way to get the look of cream on top is to melt white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly.
- Pour the drained cashews into a blender and add the milk, vanilla, lemon juice and syrup. Blend until you have no lumps. This can take a few minutes depending on your blender.
Melt the chocolate in a bain marie or gently in the microwave and pour into the cashew cream. Add the brandy and blend for a minute. Give the blender cup a shake (or wipe down the sides) and add the chilli, ginger, salt and cinnamon. Blend again until all the ingredients are combined.
Using a bowl (check the size and capacity) line it with clingfilm. Pour in the chocolate mix and gently shake/tap the sides to remove any air bubbles. Pop in the freezer for at least 3 hours. I left mine overnight. You need it to be semi frozen to add the base.
- Blend the biscuits to crumbs then add the oil, syrup and vanilla. Blend again until all ingredients are combined.
Remove the pudding from the freezer and cover the bottom with the crumb mix and press down firmly to create a base. Pop back in the freezer for an hour to set.
When you're ready to serve your pudding let it sit at room temperature for 20 minutes to defrost slightly. This will help it come away from the bowl. Place a plate over the bowl and turn upside down. Tap the sides and shake until the pudding comes free from the bowl. Remove the clingfilm.
To get the dripping cream look melt (50g) white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly. Allow the chocolate to set and the pudding to fully defrost for 20 minutes at room temperature. Decorate with holly and red berries.
TIP. Line a bowl with clingfilm to make it easier to remove. I let mine sit for 15 minutes before tipping upside down onto a plate.