Easy, Tried & Tested Dessert
I have been making desserts like this for what seems like forever. It is my go-to pud for dinner parties. As long as I have some of the ingredients I can make a really good pudding and it’s endlessly versatile as you can swap out most things for something else. , it was always made on the spur of the moment after a few glasses of wine; everyone loves it, there’s never any left over; so that’s proof of how easy it is to make!
Gluten-free & Healthier by Far
Using ground linseed instead of sponge means no gluten, an easy gluten-free dessert, Also no saturated fats but Cold-pressed Linseed oil means the dessert is creamy and rich in omega-3 . Ground linseed gives you a good helping of tummy-friendly fibre. The fibre also slows down the absorption of sugars from the fruit and makes the dessert even healthier. I never use ordinary sugar, usually, stevia extract instead mean this is a sugar-free pud if possible. This is so healthy it can even be used for people following the Budwig Diet.
No Flour, No Sponge, No Problem, Flax Farm Ground Golden Linseed Flaxseed is the Answer
Since lockdown it has been very hard to find flour which means there’s a shortage of sponge but Flax Farm Ground Golden Linseed Flaxseed works brilliantly instead.
Flax Farm Cold-Pressed Linseed Flaxseed Oil For Gourmet Creaminess
Like many others, I only go shopping once every week to ten days and because of this I don’t get cream anymore but instead, I have various thingswith a longer shelf-life like strained Greek yoghurt. quark and Skyr; all fat-free, which are rather acidic and watery for a pudding but blend in with it Flax Farm Cold-Pressed Linseed Flaxseed Oil, a little bit of vanilla extract and sweetener to taste,(sweetener or sugar is totally optional) and it becomes a gorgeous luxurious cream totally befitting of a dessert for a special occasion (or any night of the week). Ideally use a yoghurt or similar that is roughly 10% protein and quite thick but this is lockdown and you’ll have to make-do with what you’ve got, if that is a thinner yoghurt you won’t need as much oil proportionately. When I use a more liquid yogurt I put an extra layer of ground linseed over the fruit to soak up the liquid and make the trifle a bit firmer.
No Custard no worries
I never bother with custard I just make up enough of the yoghurt-linseed oil mix, with a little vanilla extract in it and really don’t miss the custard. I think it’s nicer – it’s certainly easier than making your own custard. Click here if dairy-free is your thing, you want vegan or you need an OMS (Overcoming MS) compliant recipe.
Use whatever you have available, fresh or frozen., berries, pineapple, mango, banana Froze smoothie mixes also work well. Ideally it some of it will be reasonably juicy. If you have apples, no need to peel, grate them or put them in the food processor, add a squeeze of lemon oil which stops it going brown,
Normally I would use toasted flaked but now in lockdown they are long gone so Any nuts can be chopped to add interest and flavour. I used pumpkin seeds which are pretty and green and don’t even need toasting! An alternative to pumpkin seeds could be lemon balm leaves. Whole linseeds, golden or bronze look good too. I f you have some nice looking whole fruits they’ll look good as part of the topping, chopped fruit also works, just get creative and send us your pictures.