Carob Pudding

Recipe by Emma Biant, presented at the Club on 3 February 1999.

• 4 cups soya or nut milk
• 1/3 cup sweetener (maple syrup or dates)
• 1/4 - 1/3 cup carob powder to taste
• 1/3 cup cornstarch
• 1 1/2 tsp coffee substitute (optional)
• 1 tsp vanilla
• 1/2 tsp salt

Blend all ingredients until smooth. Pour into saucepan. Lightly boil, stirring until thick, about 10 mins. Pour into a serving dish, cover and chill. Sprinkle with coconut before serving.

Variation : to serve as a pie use 1/2 cup cornstarch.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.