Clementine Puddings

A Seasonal, exclusive and plant-based pudding from my cookbook and part 2 of my Japan honeymoon rundown!

Hello hello! GOOD LORD it is cold in London. I can’t believe I am about to suggest a partly frozen pudding to you, but I can honestly say it’s one of the best I’ve ever made.

For those of you looking forward to more details from our honeymoon in Japan and South Korea then the wait is over! Part 2 is here after the recipe. You can find part 1 (Korea) and our google map here.

This is probably my favourite dessert in my entire cookbook, Good Time Cooking. One of the funny things about recipe development is that the harder a recipe is to write, the more you tend to love it at the end. All the dishes in my book that took 6, 7 or sometimes 8 separate tests are the ones I am the most proud of and have the most affection for. Even though they were in many ways the most emotionally stressful, all that turmoil is worth it when you finally make something incredible. These Clementine Puddings fall into that category.

They are the final element of “The Plant-Based One” - an entirely vegan, entirely fabulous dinner party that I adored creating. I think one of the most fun challenges about cooking plant-based food when you don’t normally eat plant-based is that you have to constantly answer this question : I know I could just use butter / cream / etc - so why shouldn’t I? Proving that you don’t need animal products for deliciousness is the ultimate test when you still normally eat them. So, I hope you agree that this pudding is utterly scrumptious and perfect in it’s plant-based state and, while it could be made with dairy it definitely doesn’t need to be.