Vegan chocolate pudding with strawberries and edible flowers

Arantxa picked flowers from the garden: roses, lavender, sage, violets and nasturtiums 

 I made my trusted vegan chocolate pudding, and since we are in season I wanted to top it with some strawberries, and maybe some flowers too? So I asked Arantxa to look after this.

For 4 puddings:

500 ml oragnic soy milk (I use Vitasoy, either Original, Milky or Calci Plus)

2 tbsp raw sugar

1 heap tbsp cocoa (the better the cocoa the better the flavour, so don't go for cheap baking cocoa, but for 'hot chocolate' quality)

1 tbsp cornflour

Natural Vanilla essence (or a little cinnamon if you prefer)

Strawberries and edible flowers to finish (I have lots of strawberries and edible flowers in the garden now!)

Dissolve the dried ingredients with a little soy milk to make a paste, then add the rest of the milk and mix well. Put on the stove on low and, always stirring, bring to simmering point. Make sure that you stir well, especially around the borders and bottom of the pot, so that the pudding has a smooth consistency. As soon as it start thickening turn the element off, add the vanilla essence (if using) and keep stirring until it has cooled down a bit. Divide into 4 dessert ramekins or small bowls (or teacups) and refrigerate. Cut the strawberries and place over the puddings, then add the petals of edible flowers (I think that maybe there was a bit much here, with lots of lavender, rose and sage aromas… but it was definitely a very perfumed dessert!).

Photos and Recipes by Alessandra Zecchini ©