Here’s something I never thought I’d say. I love this pudding – with no eggs and no dairy – as much as any pudding I’ve ever made. And as someone with a genuine medical need for pudding, I’ve made a lot of pudding.
Pudding at our house tends to become appetizer and dessert. Really, it would take someone with considerably more backbone that anyone around here, to resist the charms of warm pudding. And then, of course, later, after supper, when I’ve forgotten all about the pudding, I remember…there’s pudding in the fridge!
I’ve been simplifying this recipe. When I used to make it with cow’s milk and eggs it had more steps. Heat the milk and then stir the hot milk slowly into a mixture of egg yolks, sugar and cornstarch. Cook the pudding slowly while constantly whisking to avoid tiny lumps of cooked egg. With no egg involved, I found I could streamline the steps.
Now I just stir the cornstarch and sugar into a small amount of nut milk. Add the rest of the milk and heat. It’s so easy I feel like I’m cheating, but who cares? I’m eating pudding.
To test how quickly I could make this recipe (no false advertising here my friends), I started it at 4:08, knowing I had to leave the house by 4:20 at the latest. By 4:18 I had the pudding cooling and I was walking out the door. I skipped making the cherry compote, but that only takes another five minutes or so. If you’re a multi-tasker, you could make both at the same time.
So, here you go. A pudding you can make in 10 minutes and gussy it up with some cherries on top.
p.s. I just asked Ron to proof this post for me before I hit ‘publish’. He says I sound like an absolute fiend for pudding. Haha.
- 553 ml (2⅔ cups) non-dairy milk, divided
- 114 g (1/2 cup) sugar
- 37 g (1/4 cup) cornstarch
- ¼ teaspoon salt
- 5 ml (1 teaspoon) vanilla
- 5 ml (1 teaspoon) rum (optional)
- In a medium saucepan whisk 80 ml (2/3 cup) milk, with the sugar, cornstarch and salt until smooth (no lumps).
- Stir in the remaining milk.
- Gradually heat and whisk until the pudding thickens and comes to a gentle boil, then turn the heat way down and cook for another minute to cook the cornstarch.
- Remove from heat and stir in the vanilla and rum.
- Divide into serving dishes. Eat some immediately while it's warm and chill the rest.
Once you have divided the hot pudding and left it to cool, don't stir it again. Stirring it at that point will cause the protein bonds to break and the pudding will become runny.
This is a vegan version of an old favourite from Smitten Kitchen.
Nutritional analysis is based on original soy beverage.
- 125 g (I cup) frozen dark sweet cherries
- 15 ml (1 tablespoon) water
- 15 ml (1 tablespoon) sugar
- ¼ teaspoon Kirsch, Cointreau or other fruit liquor
- Cook and stir the cherries, water and sugar over low heat until the cherries are wilted and cooked through, about 5 minutes.
- Remove from heat and add the liquer.
- Just before serving the pudding, top it with a couple spoonfuls of the compote.
This recipe is scaled down from David Lebovitz's version which uses 2 pounds of cherries.