Honey and Lemon Puddings

Honey and Lemon Puddings

  • Serves: 4 snack size
  • Prep Time: 00:15
  • Cooking Time: 00:00
Print

A light and fluffy dairy free lemon pudding, that not only taste delicious but is so good for you! This pudding contains, lemon, honey, ginger and turmeric, perfect to boost your immune system during the cold and flu season.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 tsp gelatin, for setting
  • 1/4 cup filtered water
  • 1/4 cup lemon juice
  • 2 tsp lemon zest, finely grated
  • 1 tsp ginger, finely grated or minced
  • 1/4 tsp turmeric, ground (or to your taste and colour)
  • 2 1/2 Tbsp honey (unprocessed), or to your taste
  • 1 can (270g) coconut milk, I used Ayam brand as it's thick
  • 1/3 punnet blueberries, for topping
  • 1/2 tsp lemon zest, for topping

Directions

Sprinkle gelatin evenly over the 1/4 cup of water, set aside to soften for 5 minutes.

To a blender add, lemon juice, zest, ginger, turmeric, honey and pour in softened gelatin and water. (The turmeric will give colour to the pudding plus add extra health benefits.)

Blend for 8 - 10 seconds until the honey and gelatin are blended well into the mixture and the zest and ginger are finer. Scrape down sides and lid of the blender jug. (If you don't use a blender, warm softened gelatin and water in a saucepan until just dissolved, add honey then remaining ingredients. Whisk vigorously until well combined.)

Add coconut milk to blender, blend on half speed for a few seconds to mix but don't allow to froth up. If you find bubbles on top, knock the base of blender jug on counter top and bubbles should move.

Pour into small glasses or ramekins. This recipe makes 500mls, I make four snack size puddings or 3 dessert size.

Place in the fridge for 2 - 3 hours or until set. Serve decorated with fresh blueberries and a light sprinkle of lemon zest on top.

gelatin

Ensure you use unflavoured gelatin in my recipes. ‘Great Lakes’ is a brand I use which is made from Kosher grass-fed beef. When using gelatin to thicken desserts, use the red carton. The green carton (which is cold water soluble and does not thicken) I use to add to smoothies and drinks. Gelatin is pure collagen protein, which is good for bone and joint care. It is also excellent for skin, hair and nails (helps the wrinkles from the inside).

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

turmeric

Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

coconut milk

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. See coconut milk recipe on page 299 of The JOYful Table cookbook. If purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

blueberries

Blueberries come from a perennial flowering plant. These indigo coloured berries are not only a very popular fruit but have one of the highest antioxidant capacities among all fruits and vegetables. Antioxidants are essential to combat the free radicals that can damage our cells. Blueberries are an excellent source of vitamin K and manganese, also a good source of vitamin C, fibre and copper. Purchase local organic in season, when not in season purchase organic frozen blueberries.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

} }