Baking and desserts
Chia Pudding
Chia pudding almost makes itself. Chia seeds absorb liquid, swell and turn plain milk into a thick, soft pudding. All you need to do is measure properly and stir twice so it does not clump. A ratio of about 1 to 6 gives a pudding that holds the spoon without turning rubbery. It works as breakfast or a light dessert. The pudding itself is neutral, so the berries and whatever you sweeten it with do most of the talking.
Method
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In a bowl or jar stir the milk with the honey and vanilla until the honey dissolves.
Add the chia seeds and immediately stir or whisk for 30 seconds.
Leave for 10 minutes, then stir again to break up any clumps.
Cover and refrigerate for at least 4 hours, ideally overnight.
Stir before serving. If it is too thick, loosen with 1-2 tablespoons of milk.
Spoon into glasses or jars, layering with berries or scattering them on top.
Tips for success
- Clumps form if you skip the second stir after 10 minutes, so do not skip it.
- If it is still runny after a night, use an extra tablespoon of chia next time.
- For a smooth texture without visible seeds, blend the finished pudding.
- Add crunchy toppings like nuts and granola just before serving.
Serving and storage
Serve chilled in glasses or jars with fresh berries, mango or banana, a handful of granola or nuts and a mint leaf.
Keeps covered in the fridge for up to 4 days, so it is easy to make ahead. Add fruit on the day.
Variations
- Chocolate: add 1 tablespoon cocoa and a little more honey.
- Coconut mango: use half coconut milk and top with mango purée.
- Vegan: oat or almond milk and maple syrup instead of honey.
Calories and macros
Per serving (about 233 g):
Per 100 g: 106 kcal, P 3.8, F 5, C 12.8. An estimate based on average ingredient values. Your daily calories ›
