MY SUMMER PUDDING
This delicious pudding, perfect for the coming Summer months is so wonderfully easy to make! I came up with it as an alternative to Eton mess - a dessert which I love, but sometimes exhaust too often at this time of year.
Made with crushed oat biscuits, Chantilly cream, mango, pistachio, and honey - it is a decadent yet light pudding that will bring joy to your table. I hope you will enjoy it as much as I have!
INGREDIENTS
1 pack of crunchy oat biscuits (I used HobNobs)
300ml / 1.5 cups double cream
2 tbsp caster/superfine sugar
1 tsp vanilla extract
1 mango - cut into small chunks
150g / 1 cup shelled pistachios
Honey - to drizzle
Mint - to garnish
METHOD
To make the Chantilly cream, whisk the double cream together with the sugar and vanilla extract until peaks have formed. Set aside
Lightly blitz the biscuits in a food processor, or put them into a zip-lock bag and bash with a rolling pin
Lightly blitz the pistachios in a food processor, or put them into zip-lock bag and bash with a rolling pin.
To assemble, first put a layer of the crushed biscuits into the bottom of a glass, then top with the cream, mango, pistachio, and a drizzle of honey. Repeat this process until the glass is full. Finish with a sprig of mint.
