Carob Pudding

At the private college I attended several years ago, one of our housemates worked as a staff member in the cafeteria. I enjoyed learning about wild edibles and going on walks and picking flowers with her. I believe she taught me this carob pudding recipe, and even added a few drops of peppermint oil. If you can get natural, alcohol-free peppermint oil, I do recommend throwing in a few drops. It’s delicious.


Ingredients: 

  • 4 cups soy, almond, or coconut milk
  •  1/8-1/2 cup honey
  • 2-3 Tbsp cornstarch
  • 1/4 cup cold water
  • 2/3 cup carob powder
  • (optional) 2-3 drops of peppermint oil

To Make:

1. Stirring frequently, heat the soy or almond milk over low to medium heat until warm.
2. Starting with 1/8th of a cup, stir honey into the milk. Taste and add more honey (if necessary) until the milk reaches your desired level of sweetness, but be careful not to add too much, or your carob pudding might taste too much like honey (I’m not sure, as it’s been a long time and I don’t recall going that far.). Do this over the heat.
3. Mix in the carob powder. I recommend using a whisk or a fork (if no whisk is available). You may need to flatten little lumps of carob onto the bottom of the pan and continue to stir until most (if not all) of the carob is stirred into the soymilk. But then, I just got the idea that you can also whiz it into the blender with a little bit of the milk, and then it should be mostly smooth, and you can pour it back into the pan.
4. Using a fork ix the cornstarch in a little bit of cold water until the cornstarch is dissolved.
5. The directions say to add the roux and doesn’t specify that you should bring everything to a boil, but from what I’ve learned about cornstarch and how it works, you should bring the pudding mix to a boil first, and then gradually stir in your roux.
6. Reduce heat (if your heat is high). Continue to cook over medium or between low and medium heat, stirring constantly. You should be able to feel the pudding thickening. If you’ve been stirring for 3-5 minutes and don’t feel any thickening happening, you may need to make another roux.
7. After the pudding has thickened, let it cool on the stove for a few minutes. When it’s stopped steaming, cover it and place in the refrigerator. Chill for several hours or overnight before eating.

If you’re a true vegan, you won’t use honey. May I recommend maple syrup instead? I know it’s more expensive in most places, but it’s delicious. If you use maple syrup, though, you might want to reconsider that peppermint oil.

Here’s an idea: serve this pudding with fruit, such as fresh strawberries or cherries, or sprinkle on some grated coconut. Yum.

 

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