Chia chai butternut breakfast pudding

Ingredients

A recipe by Hemsley
& Hemsley
 from
their cookbook The Art of Eating
Well
.
Here, the sisters layered the chia
chai butternut pudding with
sheep's milk yoghurt and topped
with blueberries. 

This is an overnight breakfast or make-ahead dessert. We've
infused omega-3-rich chia seeds with our favourite rooibos
chai
breakfast tea and together they turn the usually
savoury butternut
squash into a sweet start to the day.
Gently heating up the pudding
before layering with the Mango
Cashew Cream (page 49) is
our
favourite way to breakfast and warm our bellies in the
autumn.

This is so yummy that you'll also fancy it as a cool, creamy
dessert. We love it with summer fruits, such as
blackberries,
grapes, figs, plums or peaches, which are just
in season as
butternut comes in. In the winter months, try
apple chunks, chopped
clementines or blood orange.

If you bake the butternut squash the night before, then it's
ready to go in the morning. Don't forget to chew well in
order to
get the most goodness out of the tiny chia
seeds. 

  • 1 large butternut squash
    (enough to make 400g
    cooked butternut
    squash purée)
  • 2 rooibos chai tea bags
    or 2 teaspoons rooibos
    chai tea
    leaves
  • 4 tablespoons white chia
    seeds (we used white chia to keep the
    pudding's bright
    orange colour, but black also works - and is
    cheaper and
    easier to find too!)
  • 3 tablespoons coconut oil
  • 1 tablespoons raw honey

Method

  1. Preheat the oven to fan 180°C/mark 6
    and roast the butternut
    squash in the oven for 40-50 minutes
    until cooked through and
    tender. Scoop out 400g of the
    squash flesh and mash well. Any
    leftover squash can be
    frozen and used in a soup or smoothie.
  2. Add the squash to a saucepan with
    350ml water, the coconut oil
    and the tea leaves (or the
    contents of the tea bags, if using).
    Bring to a medium
    simmer, then remove from the heat and leave to
    cool for a
    few minutes.
  3. Stir in the chia seeds, continuously
    whisking at first to avoid
    lumps, then add the honey.
  4. Leave to sit for at least 20 minutes
    to an hour for the chia to
    swell (unless you like it
    crunchy). Alternatively, transfer to a
    flask and by the time
    you get to work, you'll have a nice warm chia
    breakfast
    pudding.

TO MAKE A CREAMY DESSERT, take a jar or glass and layer up
the Chia Chai Butternut Breakfast Pudding with Mango Cashew
Cream (page 49) or sheep's milk yoghurt and scatter 2 handfuls
of seasonal fruit, such as blackberries, between the layers.
Top with more fruit and enjoy.

Taken from The Art of Eating Well by Jasmine
Hemsley and Melissa Hemsley (Ebury Press, £25), which is
out now. Photograph by
Nicholas
Hopper.

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