Black Sesame Pudding

Black sesame seeds are a good source of calcium, iron, minerals and other nutrients with the distinct nutty flavour. White sesame seeds are much more common in the UK, however, black ones are as common as white in Japan.

I like using white sesame seeds in savoury dishes and black sesame for desserts, as I feel a black coloured pudding looks quite mysterious…and its taste is distinctively different from white seeds. Perhaps black has more of a speciality, loyalty soft of taste.

These days I find myself spending less time in the kitchen and becoming more efficiency oriented with cooking (especially after Christmas and New Year). However, it doesn’t mean I can’t create something nice to share and enjoy. Probably, like many of you, I just want simple nourishing food after the socialising time of the year has passed.

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Ingredients (makes 3 to 4 servings):

3 tbsp ground black sesame seeds (grind the seeds up in a food processor or blender)

2 tbsp desiccated coconut

2 medjool dates, stones removed

100ml your choice of milk or water (I used almond milk)

100ml water

1 tsp agar agar powder

Method:

1. Blend everything together in a blender.

2. Transfer the mixture in a saucepan and gently heat up. Keep stirring.

3. When you start to see tiny bubbles, remove from the heat.

4. Pour into your favourite dish(es), then leave in the fridge to set.

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