Vegan Chocolate Earl Grey Pudding

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After a long summer hiatus, I’m back to blogging and have been baking and cooking up a storm.

While I’ve been loving Martha Stewart’s Baking Handbook, and plan to review some recipes from it soon, today I thought I’d do a quick post during Claire’s nap on a fabulous little chocolate pudding recipe I found in our local paper.

  1. Steep Earl Grey tea bag in 100ml of boiling water for about 10 min.
  2. Wrap 300 grams of silken or smooth tofu in tea towel and squeeze as much water as possible from it then combine with tea and one tsp vanilla and blend until smooth.
  3. Melt 100 grams of dark chocolate with 5 TBsp maple syrup over double boiler. Add to tofu and blend again until smooth (I used a salted dark chocolate so I would add a pinch of salt here if you’re using another kind).
  4. Chill for at least an hour and garnish with grated chocolate and Maldon salt.

This comes from Anna Jones’ A Modern Way to Cook — a book I have to check out, even though I am drowning in cookbooks. I love the title: I’m becoming increasingly persuaded that the truly modern/sane/progressive approach to food must be plant-based, not animal-based. More on this soon…