Serves 2

This lovely traditional pudding needs a careful hand with the whisky — too much and it will taste like Last Orders Trifle, too little and it will be bland. Keep tasting as you blend, till it’s just right.

½ 349g pack of silk tofu
40g oats
1 tbsp whisky (or to taste)
70g raspberries
2 tbsps maple or agave syrup
2 tbsps soya cream

  1. Soak the oats in boiling water for ten minutes, then toss in a hot frying pan to dry and toast them. Lower the heat and mix through the soya cream.
  2. Add the tofu, whisky and syrup to a food processor and blend until smooth. Add a small amount of whisky at a time, tasting as you go.
  3. Assemble in whisky glasses. Place raspberries in the base, add a layer of tofu, oats and repeat. Sprinkle toasted oats and raspberries on top and finish with a drizzle of syrup.
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