August 22, 2022
This delicious coconut cream and tofu based butterscotch pud is topped with white choc crumble, baked apple and rosemary leaves. Serve in a baking dish or go retro with a selection of old-school cocktail glasses and goblets as we have done below.
Recipe By Laura_ Hobby Baker
1The Pudding: - In a saucepan place coconut cream, coconut milk, vanilla bean paste & corn flour on medium heat bring to a simmer, stirring gently until all combined, then set aside in a jug.
2Rinse saucepan, dry well, then add the brown sugar, water, flaky salt and stir gently using a silicon spatula over medium heat for 5 + minutes or until it reaches 120C on a candy thermometer (the mixture will be a dark amber toffee colour) then remove from heat. Then take the jug of coconut cream/ and very carefully add the milky mixture to the toffee using the spatula to combine the two. Then set aside to cool.
3Next, add the silken tofu to this cooled mixture and use a blender into a smooth luscious consistency. Then divide into equal portions in your serving boblets or into a one crowd pleasing size dish, then place in the fridge to set overnight.
4The Crumble: - Heat oven to 160C.
5Place the Vegan white chocolate on a lined tray and bake for 10 minutes until it bubbles into caramel goodness. Then remove from oven and sprinkle with chopped rosemary leaves.
6Set the chocolate component of the crumble aside in a container until ready to serve.
7The Apple: - Cook the apples on medium heat with sugar and Nuttelex in a non-stick saucepan cook for 5-8 minutes. Stir gently with a silicon spatula until they become caramelised then add the brandy and cook for a further couple of minutes.
8Then set aside to cool and store in a container until ready to serve.
9To Serve: - Top each of the chilled puddings with a small dollop of cooked apple mix and white chocolate crumble. Add vanilla coconut yoghurt for extra indulgence.