Friday, September 13, 2019


As a fan of fruit and chocolate combinations, I use any opportunity I get to create new takes on classics. And puddings, especially chocolate ones, are classic, old-fashioned desserts that are loved by all, and best savoured chilled, with a cup of strong coffee or a generous scoop of vanilla ice cream.
Autumn brings so much ripe fruit that it is only natural to use it in as many desserts as possible, while it is in season; and to me, plums are the queens of autumn. They are very versatile and perfect for many dishes, sweet and savoury, and other than my Plum jam, this is my favourite plum dessert.
This pudding is the type of dessert I would always go for – a little bit sweet, a little bit tart, and with a delightful crunch from the toasted walnuts. Autumn in a serving glass.
All of the sweetness comes from the plums, since they are naturally quite sweet, and that is perfect for me, but if you like your desserts on the sweet side, feel free to add a big spoonful of either maple syrup or raw honey, if you are not making it vegan.

400 grams ripe plums, stones removed
200 ml cold water
40 grams cornflour
20 grams unsweetened cocoa powder
1 teaspoon vanilla bean paste
200 grams dark chocolate (70%)
1 teaspoon rum
150 grams toasted walnuts, ground
200 grams toasted walnuts, chopped
200 ml dairy-free whipped cream, for serving

Wash the plums and remove the stones, roughly chop them, then place them in a blender and blend them up completely. Pour the fruit purée into a large, heavy-bottomed pot, then place it on medium heat, and bring it to a boil. It does not have to be stirred until it boils. In a separate bowl, whisk together the water, cornflour, vanilla, and the cocoa powder, and reserve. Once the purée is boiling, cook it for about 5 minutes, stirring often. Briefly remove it from the heat, and whisk in the cornflour mixture. Add in the ground walnuts, and mix again.
Whisking constantly, return it to the heat, and cook until thickened, about 2-3 minutes. It will thicken up considerably, but still be of a somewhat soft texture. Remove the pudding from the heat, and immediately add in the chopped up chocolate, and whisk until it melts. Add in the rum, and mix again. Let the pudding cool slightly, while occasionally stirring it as it cools, as to prevent the skin from forming. Pour the pudding into 8 serving glasses and top each one with chopped toasted walnuts. Let them cool completely, and serve with vegan whipped cream, or regular whipped cream, to your preference. Yields 8 rich servings.