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Almond & Raspberry Puddings

These OMS-friendly almond and raspberry puddings are so light and delicious - perfect for your next dinner party!

Sweets & Desserts
Intermediate
Time 50 minutes
Skill Level Intermediate

Ingredients List

Serves 6
  • 150 ml aquafaba
  • 1/2 teaspoon cream of tartar
  • 300 g ground almonds
  • 1/2 cup maple or agave syrup
  • 250 g raspberries
  • 1 teaspoon baking powder
Metric - US Imperial

Instructions

  1. Pre-heat the oven to 350F/180C/Gas 4
  2. In a large bowl add the aquafaba (chickpea water) along with the cream of tartar. Using an electric whisk, whisk the aquafaba until it forms stiff peaks. (This will take about 5-10 minutes).
  3. In a separate bowl add the ground almonds and baking powder and mix together.
  4. Add the maple agave syrup and mix until combined. (Don’t worry if it looks lumpy at this stage).
  5. Gently fold the whisked aquafaba (chickpea water) into the almond mix.
  6. Gently fold in the raspberries.
  7. Place the ramekin dishes on a baking sheet and spoon the mixture into the dishes.
  8. Bake for around 30-35 minutes until cooked and lightly browned.

Don’t be put off by the aquafaba (chickpea water) it is an excellent replacement for egg white and vegan too!  Aquafaba is water that has been drained from a 400g can of chickpeas. Use the chickpeas for hummus or in a curry.

You will need 6 ramekin dishes

Recipe by Karen Hart