Lemon Pudding

So this pudding is a sort of cross between a cheesecake and a lemon posset. It’s made with silken tofu and only takes a few minutes to put together and can then be left in the fridge to chill. The recipe below makes four individual sized servings. It’s best to use little ramekins for these

Ingredients

• 300g silken tofu
• 60ml agave nectar
• 2 tbsp coconut oil, melted
• Juice and zest of one lemon
• Four digestive biscuits, crushed into crumbs
• 2 tbsp vegan block butter

Method

• Melt the block butter and mix this into the digestive biscuit crumbs
• Put a layer of this mixture into each of the ramekins and press down a little to firm it up
• Then make the lemon filling by adding the tofu, melted coconut oil, agave nectar and lemon juice and zest to a blender and blitzing til all combined and smooth
• Spoon this mixture into the ramekins on top of the biscuit base and put into the fridge for at least an hour to set