Layered Puddings with Nuts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
6
- For the custard
- 1.333 cups Rice milk
- 2 Tbsps Custard powder
- ⅞ cup Coconut milk
- 2 Tbsps sugar
- For the base
- 10 dairy-free Ladyfinger
- 1 Tbsp Cherry jam
- 4 Tbsps Cherry brandy
- 5 ozs Cherry jelly
- For the topping
- 1.333 cups Coconut cream (well chilled)
- To decorate
- toasted slivered almonds
Preparation steps
1.
For the custard: mix a little of the rice milk with the custard powder to a paste.
2.
Heat the remaining rice milk, coconut milk and sugar in a pan, stirring until the sugar has dissolved. Whisk in the custard powder mixture and bring to a boil. Cook, whisking for 2 minutes until thickened. Pour into a bowl and cover the surface directly with cling film. Set aside to cool.
3.
For the base: sandwich the sponge fingers in pairs with the jam. Break into pieces and put into the base of 4-6 serving glasses. Sprinkle with cherry brandy.
4.
Make up the jelly according to the pack instructions. Leave to cool slightly then pour on top of the sponge fingers, pressing them down into the jelly. Chill until set.
5.
Spoon the custard on top of the jelly.
6.
Whip the chilled coconut cream and spread over the custard. Sprinkle with flaked almonds.
