Linseed and coconut pudding with smoked syrup

2
30 minutes

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

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