The Vegan Chef School, Penny Turnbull
125g cashews, soaked for 30 minutes in hot water
400ml/1 can full fat coconut milk
100g chocolate spread
2tbsp cocoa powder
50g coconut sugar, or other fine sugar
260g dried fruit, we used 100g sultanas, 80g cherries, 50g chopped apricots and 30g cranberries
60ml brandy or orange juice
30g blanched almonds, finely chopped
This is a chocolatey version of a Christmas classic. It is just as rich and flavoursome as a Christmas pud.
Makes 6 portions.
Prep Time: 15 minutes
Blend the cashews, coconut milk, chocolate spread, cocoa powder and sugar until very smooth. Pour it into a bowl and freeze overnight.
Put the dried fruit in a bowl with the brandy or orange juice. Allow to soak overnight, this will make the fruit juicy and soft.
The next day remove the ice cream from the freezer. Allow it to melt slightly, mix in the fruit and almonds. Put the ice cream into one large round bowl or 6 small spherical moulds. Allow to chill for 4 hours.
Remove the ice cream from the bowls onto a serving plate. Scatter with a little cocoa and edible dust. Dress with holly or mint.
For a spiced pud add 2-3tsp ground cinnamon and ½-1tsp ground nutmeg.
You can add grated orange zest to the recipe.
To remove the puds from the bowls either leave on the counter for 5-10 minutes or place in a bowl of warm water.
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