6 servings (10 x 5cm)
200ml boiling water
1 teaspoon Bicarbonate Soda
30g Corn Flour
1/2 Tablespoon Carwari Organic Agave Nectar Dark
1 Tablespoon Carwari Organic Brown Rice Vinegar
1 Tablespoon Vegan Butter
4 Tablespoons Soy Milk
1 teaspoon Vanilla Extract
1/4 teaspoon Salt
(Tahini & Mulberry Matcha Sauce)
3 Tablespoons Carwari Organic Hulled Tahini
1 Tablespoon Carwari Organic Mulberry Matcha
60g Vegan Butter
100ml Soy Milk
40-50g Rice Syrup
Pour the boiling water over the dried figs. Add bicarbonate soda and stir. Soak for 30 minutes.
30 minutes later, preheat the oven to 170C.
Transfer the soaked figs with liquid and process briefly (Leave some fig chunks). Then add Tahini, Brown Rice Vinegar, Agave Nectar, vegan butter and vanilla to a food processor and process briefly again.
Add Sesame Flour, corn flour, soy milk and salt. Process to combine.
Transfer to oiled silicon mould and bake for 30-35 minutes or until a skewer inserted comes out clean.
While the pudding is baking, prepare the sauce. Place Tahini and soy milk into a small sauce pan and whisk until well combined then add Mulberry Matcha and whisk until Mulberry Matcha is dissolve into the tahini & soy milk mixture. Then add rice syrup and vegan butter and bring to simmer over low heat. Whisk until vegan butter is dissolved.
Remove the puddings from the oven. Cool for 10-15 minutes before take out from the mould.
Place the warm puddings and fresh fig and vegan ice cream on a serving plate and drizzle the sauce. Or serve them after cool down.