It's old news but this weather has me completely thrown off. I usually enjoy smoothies in the summer and porridge in the winter, though neither seem appropriate for this "British summer". I warmed some chia pudding through the other day and bingo! This is me set until porridge season kicks in.
I make my chia pudding 1 part seeds to 4 parts liquid, but feel free to fiddle with the ratio to get your desired consistency. I also do mine by eye but have provided more accurate measurements below.
60ml chia seeds (use a jug to measure. Measured in ml for ratio's sake)
40ml - half coconut milk half rice milk, or your choice of plant based milk
Gooseberry fridge jam
- Make the chia pudding the night before - it's a good idea to make a couple of days worth at once. Make it by pouring both the seeds and milk(s) into a jar/jug/container. Use a fork to whisk, avoiding any large clumps from forming. Do this until you can see the chia seeds starting to swell. Pop the lid on/cover and refrigerate overnight.
- In the morning, gently warm your serving of chia pudding hrough in a saucepan over a low heat. Layer with gooseberry jam and enjoy! It's also delicious cold if you prefer it that way.