Dairy-free butterscotch pudding

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 cups almond milk
150 g raw cashews
100 g dark brown sugar
1 t vanilla extract
5 free-range egg yolks
pumpkin seeds, crushed, for serving

Cooking Instructions

1. Heat 1 cup almond milk and pour over the cashews in a bowl. Chill for 30–45 minutes, then blend until smooth.

2. Place the cashew cream, remaining almond milk, sugar and vanilla in a saucepan and bring to a simmer. In a large bowl, whisk the egg yolks, then temper * them by gradually adding the hot cashew cream. Place in a double-boiler and cook over a gentle heat until thickened.

3. Chill overnight. Serve with the pumpkin seeds.

Cook's note: *To temper eggs, bring liquid (milk) to a boil in a small saucepan. While whisking the egg yolks in a mixing bowl, add the hot milk to the mixture in a thin stream. This will gradually heat the yolks and prevent them from scrambling.

Find more sweet treat recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom