This is a simple chilled pudding that is fast and easy.
I like carob, not as an alternative to chocolate, but as a flavour in its own right. It’s rather like a mixture of coffee and chocolate and worth trying.
Some brands are more expensive than others and some are actually quite pricey; I get Cotswold Carob Powder, which is currently £1.50 for 250g from Goodness Direct.
Chilled Carob and Banana Pots
- 1 pint / 568ml non-dairy milk
- 1/3 US Cup cornflour
- 1 tbsp carob flour
- 1/2 cup maple syrup
- 2 tsp vanilla
- 1/2 tsp cinnamon
- pinch salt
- 1 ripe banana
- 2 tbsp flaked almonds (or chopped mixed nuts)
- Slice the banana and place into the bottom of four dishes.
- Measure out your pint of milk in a heatproof jug then pour most of the milk into a saucepan, leaving a small amount left in the jug.
- Start to heat the milk in the saucepan, keep an eye on it.
- Add the carob and cornflour to the remaining milk in the jug, and mix well to form a thin paste.
- Once the milk is nearly boiling, pour back into the jug, whisking well to blend.
- Mix in the maple syrup, vanilla and salt.
- Pour the milk and carob mixture back into the saucepan and heat again, stirring continuously until it thickens and becomes glossy.
- Pour the mixture over the bananas in the dishes then sprinkle over the chopped nuts.
- Chill until cold and set.