Vegan Chocolate Chilli & Brandy Pudding
An indulgent chilled festive pudding with rich white and dark chocolate, a biscuit base, winter spices and brandy
This indulgent festive pudding looks fabulous on the table and is bound to be a real show-stopper! With warming festive spices such as cinnamon and ginger, a lick of chilli heat and a dash of brandy, this is perfect to see off the winter chill. It’s all dressed up for Christmas with a drizzle of melted vegan white chocolate, some cranberries and a sprig of holly on the top.
It requires a little more preparation, with blending, melting chocolate in a bain marie and freezing elements to set them, in this respect we’d liken it to a festive cheesecake.
Filling
150g raw unsalted cashews. Soaked overnight or for 20 minutes in just boiled water. Drain off excess water.
200g dark chocolate
1 tbsp lemon juice
1 tsp vanilla extract
3/4 cup plant milk
40ml brandy (optional)
1/2 tsp chilli powder (use less if you don’t want a kick)
1/2 tsp cinnamon
1/2 tsp ginger
1/4 cup agave/maple/fruit syrup.
A pinch of pink/sea salt
Base
100g vegan biscuits
2 tbsp coconut oil – melted
1 tsp vanilla extract
1 tbsp maple/agave syrup
Filling
1. Pour the drained cashews into a blender and add the milk, vanilla, lemon juice and syrup. Blend until you have no lumps. This can take a few minutes depending on your blender.
2. Melt the chocolate in a bain marie or gently in the microwave and pour into the cashew cream. Add the brandy and blend for a minute. Give the blender cup a shake (or wipe down the sides) and add the chilli, ginger, salt and cinnamon. Blend again until all the ingredients are combined.
3. Using a bowl (check the size and capacity) line it with clingfilm. Pour in the chocolate mix and gently shake/tap the sides to remove any air bubbles.
4. Pop in the freezer for at least 3 hours, ideally overnight. It needs to be semi-frozen to join to the base.
Base
1. Blend the biscuits to crumbs then add the oil, syrup and vanilla. Blend again until all ingredients are combined.
2. Remove the pudding from the freezer and cover the bottom with the crumb mix and press down firmly to create a base. Pop back in the freezer for an hour to set.
3. When you’re ready to serve your pudding let it sit at room temperature for 20 minutes to defrost slightly. This will help it come away from the bowl. Place a plate over the bowl and turn upside down. Tap the sides and shake until the pudding comes free from the bowl. Remove the clingfilm.
4. To get the dripping cream look melt (50g) vegan white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly.
5. Allow the chocolate to set and the pudding to fully defrost for 20 minutes at room temperature.
How to Video
Indulgent vegan chocolate chilli and brandy pudding
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