Linseed and coconut pudding with smoked syrup
by
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.
Ingredients
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
Equipment
- Wood chips
- Piece of hot coal
- Cooking thermometer
Method
1
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
2
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
3
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
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Linseed and coconut pudding with smoked syrup
