Five Fruit Chia Pudding
serves 4
Ingredients
for the chia pudding: 4 tbsp chia seeds 1 1/2 cups (375ml) unsweetened soya milk (or any other plant based milk) 1 tbsp maple syrup 1/2 tsp cinnamon 1/2 tsp freshly grated root ginger
for the fruit layers: 2 kiwis – each sliced into 6 4 generous handfuls of pomegranate seeds 8 small cubes freshly cut pineapple 28 blueberries
for the yogurt layers: 8 tbsp plain soya yogurt (or any other plant based yogurt) 4 tsp plain soya yogurt
for the jam layers: 8 tbsp St. Dalfour Apricot Conserve 4 tsp St. Dalfour Apricot Conserve
Method
Firstly, make the chia pudding. Add the chia seeds and cinnamon into a bowl, followed by the soya milk, fresh ginger and maple syrup. Stir everything together and then move it into the fridge for about 1 hour and a half, to thicken and gel up. Check and stir once every 30 minutes or so.
When this is done, prepare the dish. Take a small mason jar/glass and add 2 tbsp of the chia pudding. Then, add 3 slices of kiwi and a small handful of pomegranate seeds on top. Next, top the fruit with 2 tbsp of soya yogurt, followed by 2 tbsp apricot conserve. Then, top the jam with 2 cubes of pineapple and 3 blueberries. Top this layer with a final 1 tbsp of chia pudding, and finish with 1 tsp more of soya yogurt, 1 tsp more of apricot conserve, 4 blueberries and a handful of pomegranate seeds to decorate.
Repeat this process a further 3 times into separate jars/glasses, until all of the ingredients have been used up. Then, serve straight away or store in the fridge to eat later!
