Method

Preheat the oven to 180°c/350°F/Gas Mark 4.

You will need a lined baking tray we used 31.5cm x24 cm

In a small bowl add 90 ml of cold water to the chia seeds. mix well, set aside for 10 minutes.

In a mixing bowl add the date sugar, vanilla extract, zest and juice of one orange,a good pinch of seat salt, coconut whipping cream and the chia seed mixture. Mix well using a wooden spoon or hand mixer and finally add in the plant based milk, mix until incorporated.

In a separate bowl whisk with a hand mixer/whisk the butter bean liquid together with the white wine vinegar. Whisk until the liquid is white in colour,thick and foamy and forms peaks. This will take a good minutes to whisk. Set aside.

Add the tigernut flour, tapioca flour, potato starch, baking powder and bicarbonate of soda to the date sugar/chia seed, coconut cream mixture. Using the hand whisk, blend well.

Next fold in gently the whisked butter bean foam.

Pour the batter into the lined baking tray and sprinkle over the top,the cherries and pistachio nuts.

Bake in the oven, middle shelf for 40-45 mins until firm and springy to the touch.Leave to cool.

Meanwhile whisk the plant-based cream together with the vanilla beans from a split vanilla pod or /2 tsps of vanilla bean paste or extract. Chill until needed.

When cooled serve the pudding with a generous spoonful of  whipped vanilla cream.

Keep the pudding in the fridge, covered over night. Best eaten within 24-36 hours after baking.

A light and moist sponge pudding. 100 percent gluten free, plant-based and made with no refined sugars and grain free too! Treat yourself to a great big helping with a generous dollop of vanilla whipped cream.