Chia Pudding

Serves: 2

Aine Carlin, our vegan columnist, shares her comforting vanilla-soaked and spice-spiked porridge to ease her into autumn...

3 tbsp chia seeds

300ml plant milk (I used a mix of coconut and almond)

2 tbsp agave or maple syrup

Pinch of saffron

¼ tsp ground cinnamon

¼ tsp freshly grated nutmeg

5 apricots

600ml water

75ml agave or maple syrup

1 vanilla pod, split

1 tbsp rose water (optional)

Peel of ½ lemon

2-3 cloves

Place the plant milk in a small pot along with the saffron, sweetener, cinnamon and nutmeg. Gently heat for 5-7 minutes, stirring from time to time and ensuring it doesn’t boil. Remove from the heat and set aside to cool slightly for several minutes, allowing the saffron to infuse further.
Add the chia seeds to a bowl and pour over the warmed milk using a sieve to catch the saffron strands. Stir to combine and set aside for 10 minutes to let the chia absorb the liquid and become thick and gelatinous.
Rinse the same pan and fill with 600ml of water. Add the vanilla pod, sweetener and lemon peel and bring to a boil. Reduce the heat to the lowest setting and add the cloves and rose water. Halve the apricots and add to the pan, allowing them to gently poach for a maximum of five minutes.
Remove the apricots using a slotted spoon and return the poaching liquid to a rapid boil for 10-15 minutes or until it reduces to a reasonably thick syrup. Spoon over the apricots.
Fill several small glasses or tumblers with the saffron-soaked chia and top each with several poached apricots. You could also add a handful of golden raisins and a smattering of chopped pistachios to finish.

Print Recipe www.peasoupeats.com