This pudding gives off definite old-school butterscotch Angel Delight vibes, with its light-as-a-feather, silky-smooth texture – although it feels warming as well as indulgent.
The recipe calls for silken tofu, but even if I wasn’t eating a plant-based diet, I'd use it as the base for this pudding, as it gives incredible texture. I defy anyone to tell that it's vegan!
High in protein, low in fat and sugar, and nourishing with its pumpkin purée and spices, it's a cinch to make, and a fantastic go-to as a weekday dessert.
I recommend topping this with a dollop of your favourite yogurt, a scattering of chopped pecan nuts and an extra drizzle of maple syrup, for a flavour that will leave you wanting more.
SERVES:
2-4
