Linseed and coconut pudding with smoked syrup

Name: Linseed and coconut pudding with smoked syrup
Total time: 30 min
Ingredients: 50g of linseed; 50g of honey, or golden syrup; 100ml of water; 200ml of coconut milk; 100g of golden syrup; 1 handful of wood chips; edible flowers; 1/2 flat peach, or plum; 1 handful of blackberries; 40g of macadamia nuts, crushed

by Dan Wilson

Item 1 of 1

Breakfast
easy
2
30 minutes

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Dan Wilson's linseed coconut pudding recipe is a twist on the chia puddings that are so popular on brunch menus nowadays, but with a much more complex and delicious texture and flavour. He serves the pudding with fruit and a stunning smoked syrup, achieved with wood chips and hot coals. Use golden syrup instead of honey for the pudding to make vegan.

First published in 2017

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This is a play on a chia pudding I had a few years ago in Austraila. We make it with linseeds for a couple of reasons; we can guarantee supply of linseed from Europe, and the manner in which they develop over time in the dish adds a complexity and crunch that can never be achieved with chia. The texture makes it feel more like muesli than a squishy pudding. There is nothing nice about the texture of chia when soaked. It’s like an underripe banana. Absolutely appalling

Ingredients

Metric

Imperial

Linseed pudding

50g of linseed
50g of honey, or golden syrup
100ml of water
200ml of coconut milk

Smoked syrup

100g of golden syrup
1 handful of wood chips

To serve

edible flowers
1/2 flat peach, or plum
1 handful of blackberries
40g of macadamia nuts, crushed

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Equipment

Wood chips
Piece of hot coal
Cooking thermometer

Method

Make the pudding 24 hours in advance. Place all the ingredients in a pan and heat to 70°C over a medium heat, stirring constantly. Remove from the heat and tip into a container. Set aside in the fridge for 24 hours

50g of linseed
50g of honey
100ml of water
200ml of coconut milk

For the smoked syrup, Place the golden syrup in a shallow baking dish. Place the hot coal in a smaller metal vessel and sit it in the syrup. Add the smoking chips to the coal and cover with foil. The smoking chips and the coal should sit like an island in their vessel billowing smoke. When covered the smoke will slowly infiltrate the syrup. Leave for up to an hour

100g of golden syrup
1 handful of wood chips

Take the pudding from the fridge (after waiting 24 hours), place 2 scoops in a bowl with some slices of stone fruit and edible flowers. Cover with macadamia and lashings of the smoked syrup

First published in 2017

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Dan Wilson

Dan Wilson is a chef and restaurateur originally from Australia.

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