Hosting a lunch for foodie friends both of whom are also great cooks is a bit daunting.   Dessert is what V and I debated over the most.  Since the lunch menu was a traditional South Indian one, V wanted me to go with a traditional South Indian dessert!   But oof, all that sugar in the kheers and halvas?!   I was sure our health-conscious friends wouldn’t approve.   Being the main chef, I vetoed V and went with a completely sugar-free pudding topped with a sweet blueberry compote. It went over pretty well, I think.

Chia seed pudding with Blueberry Compote

Oh by the way, V brought back a vegetarian cookbook from his recent trip to London.  It is from Mildreds, a vegetarian restaurant that V and I really enjoyed almost 3 years back on a trip to London.  And now I have a copy of “Mildreds The Cookbook” signed by the chef, Daniel!    Can’t wait to try the recipes from there. (Puddings are big in their restaurant menu, but the book does not have any.  Volume II?)

Mildreds: The Vegetarian Cookbook

Compote:

Chia Seed Pudding with Blueberry Compote

Method:

• Make the pudding:
• In a blender, blend together all pudding ingredients except the chia seeds
• Place in a bowl, add chia seeds and mix briskly until the seeds are fully mixed in
• Wait 30 mins and mix again to make sure the chia seeds have not clumped
• Cover and place overnight in the refrigerator
• Make the compote:
• Place the blueberries in a saucepan and add the sugar and water
• Keep stirring on medium heat till sugar dissolves, careful not to let the bottom burn
• Then simmer for around 15 mins on low heat until it becomes a little thick and syrupy
• Stir in the vanilla and let it cool
• Cover and store in the refrigerator.  The compote will thicken more in the refrigerator
• Assemble the dessert
• Top the pudding with 1-2 tablespoons of blueberry compote and serve

Chia Seed Pudding with Blueberry Compote