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
1 tbsp whisky (or to taste)
2 tbsps maple or agave syrup
2 tbsps soya cream
- 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.
- 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.
- 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.