Tamarillo Carob Pudding Recipes

TAMARILLO & CAROB PUDDING

Steps:

• Peel and poach whole, 6 tamarillos in 3/4 cup water and 1/3 cup of sugar until fruit just cooked.
• Mix into a bowl: 1 cup SR flour, 3/4 cup sugar and 1 tbsp carob powder, and add to this 2 ozs (50 gms) of butter melted in 1/2 cup milk and 1 tsp vanilla.
• Drain the syrup liquid that the tamarillos were poached in into a cup.
• Place tamarillos on the bottom of a deep cooking dish and spoon over the pudding mix.
• Sauce topping: Sprinkle 1/3 cup sugar and 1 tbsp carob powder over pudding mix.
• Make up the syrup liquid to 2 cups by adding hot water and pour over top of the pudding.
• Cook in a moderate oven 35-45 minutes.
• Serve with plain ice cream.

CHOCOLATE OR CAROB PUDDING (VEGAN, LIGHT)

Steps:

• Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.
• Add small amounts of almond milk gradually, blending well after each addition.
• Cook over medium heat, stirring frequently. You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom.
• You can add the vanilla if using, at this point.
• Bring to a boil, lower heat, and boil for 1 minute, stirring constantly. You may add your sweetener of choice now, or after pudding is cooked.
• Add butter or coconut oil, if using, and stir to melt and blend. (I prefer to add virgin coconut oil at this point so that it doesn't cook).
• Chill or serve warm.

CAROB PUDDING (GLUTEN & DAIRY FREE)

Steps:

• Stir together the carob, arrowroot and stevia in a saucepan.
• Add 1/2 cup of the milk and stir the mixture unti it is smooth.
• Add the rest of the milk (and the honey if using this option), and cook it over medium heat until it thickens and begins to boil.
• Stir in the vanilla and serve the pudding warm or cold.

SELF-SAUCING CHOCOLATE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Grease an eight-cup capacity ovenproof dish, not too shallow.
• Sift the flour, castor sugar and cocoa powder into a large bowl.
• Combine the milk, essence and melted butter, add this and stir until smooth and combined.
• Pour this mix into your prepared dish.
• Combine the brown sugar and the rest of the cocoa powder; sift that evenly over the top.
• Carefully, with love and a bit of patience, pour the hot water over the pudding mix.
• Bake for approx 40- 50 minutes, or until the pudding feels firm to the touch.
• If you want serve it dusted with icing/confectioners sugar.