This wonderfully creamy breakfast pudding was made with the plump and juicy blackberries we collected in a friend’s field on the Isle of Wight last month. We spent a couple of pleasant hours picking the juicy fruits and trying not to get too prickled. Blackberries have been in abundance this year and the hedgerows were bursting with them.
1 mug Almond milk (300ml)
1 ripe banana, peeled
1 tablespoon almond or cashew nut butter
1 teaspoon honey or maple syrup
Handful of frozen blueberries, blackberries etc
5 tablespoons chia seeds
Place the almond milk, banana, butter, honey or syrup and frozen berries in a blender and blend until smooth and creamy.
Stir in the chia seeds.
Pour into bowls, cover and leave in the fridge overnight or for at least six hours. The chia seeds expand and ‘set’ the pudding.
Serve with berries, seeds or a sprinkle of granola on the top.
This dish works extremely well with different fruits; strawberries, mango, raspberries or pineapple and comes from the book Deliciously Ella by Ella Woodward.