Monday, 15 May 2017

Brown Sugar Pudding

My stepmom has a small catering business—well, it's not really a business yet, I guess, we're definitely looking for employees to help her out—and a few weeks ago she had an order for an event. Among some of the food she made for it, this was included. And, as she usually does when she cooks for other people, she made sure that there's some batch leftover for the house. At first, I fell in love with the colour and pattern and, though upon tasting it I can't quite put a finger on what flavour it was, I knew I wanted more—then helping myself to 3 more helpings before I clean out. Afterwards, I asked her for the recipe and here it is. I love the fact that it's plant-based and vegan-friendly—scroll down for the vegan option. It's perfect for the warmer weather—a nice dessert for a humid night, right?—so it's perfect for this time of year. To top it all of, all the ingredients are locally produced.

Ingredients
(makes 1 mould ø 30cm)
  • 500 gr brown sugar, melted
  • 1,3 l water
  • 2 agar powder sachets (around 7gr each)
  • 130 ml coconut milk, diluted
  • 1 tbsp. pumpkin spice/spekoek seasoning
  • 2 eggs, whisked
  1. First, put the brown sugar and 1 litre of water in a saucepan and let it boil
  2. In a bowl, pour in the agar powder and the rest of the water, mix well
  3. Once the brown sugar boils, add in the agar powder solution into the pan, turn down the heat into low and let it boil
  4. Add in the coconut milk and pumpkin spice, mix well and let it boil
  5. Add the eggs little by little and mix well
  6. Once everything boils, remove from heat but keep mixing
  7. Let the mixture cool down a little and transfer it to the mould
  8. After it sets, stick it in the fridge for a few hours (or overnight)
  9. Cut it up in pieces and enjoy!
Tips:  The brown sugar I use is the block ones, so before boiling them with water, I dilute them by adding enough water (and pandanus leaf for aroma) and boiling them until they dissolve. To dilute the coconut milk, simply add a bit of water to the thick milk and whisk until it becomes runnier. You don't need to do this if your coconut milk is already runny. Agar powder is not too different from jelly powder, it is made out of seaweed—as opposed to animal-based gelatine, so it's vegan-friendly. If you don't have spekoek seasoning—are pumpkin spices even sold as one mixture?—you can add cinnamon, clove, nutmeg and ginger accordingly. If you're vegan and you don't want to use eggs, you can do so, of course, but you might lose texture and pattern—although I reckon the taste wouldn't change much. If you want the pudding to have a distinct pattern—as shown in these photos—pour the mixture into the mould while it's still hot. Lass es euch schmecken!


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