SOY PUDDING WITH BLUEBERRY SAUCE

SERVES 8 PORTIONS

FOR THE SOY PUDDING

4 tsp (9 g/0.3 oz) agar agar powder

3 1⁄3 cups (806 g/28.4 oz) soy milk

1⁄4 cup (75 g/2.6 oz) maple syrup

FOR THE BLUEBERRY SAUCE

1⁄3 cup (50 g/1.75 oz) dried blueberries

1 cup (236 g/8.3 oz) water

2 tbsp (30 g/1 oz) fresh lemon juice

2 tbsp (37 g/1.3 oz) maple syrup

NUTRITIONAL VALUES

Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg

METHOD

MAKE THE PUDDING:
Whisk the agar agar powder into the soy milk in a small saucepan until completely dissolved. Place the pan over medium-high heat and bring to a boil after whisking in the maple syrup. Remove from the heat, divide the mixture among eight 4-ounce ramekins, and refrigerate for 30 minutes, or until set.

MAKE THE SAUCE:
Bring the dried blueberries, water, lemon juice, and maple syrup to a boil in a small saucepan over medium- high heat. Reduce the heat to low and simmer for 20 to 30 minutes, or until the mixture has the consistency of a thick sauce. Allow to cool slightly before serving.

TO SERVE:
The puddings can be served either in the ramekins with a little sauce on top, or unmoulded. Unmould each pudding by running a paring knife around the edge and inverting onto a plate. Pour some sauce over the pudding or onto the plate.

FROST AND GARNISH THE CAKE:
One of the cake layers should be placed on a cardboard cake round or serving plate. Frost the top of the cake with a layer of frosting, bringing it all the way to the edge. Top with the remaining cake layer and frost the top and sides with the remaining frosting. Toasted coconut should be patted around the sides of the cake. The cake should be served at room temperature. Store in the refrigerator, loosely covered, for up to a week.