Chickpea Pudding Recipe October 12 2014





  1. Soak all nuts in water over night: drain just before use.
  2. In a saucepan bring milk to the boil.
  3. Gradually add in the brown rice flour and the chickpea flour while whisking.
  4. Once the mixture thickens, add the orange blossom water and sugar.
  5. Once mixed together, distribute the pudding into small bowls, leave aside to cool.
  6. In a saucepan boil the sugar and water, stir occasionally.
  7. After the mixture has thickened add a squeeze of lemon and orange blossom water, stir until well combined.
  8. Add the drained nuts and split cranberries to the syrup, stir until everything is coated.
  9. Carefully place a small amount of the nut mixture on top of the pre - pared pudding.
  10. Finish with a drizzle of rose syrup to serve, can be served warm or cold.